Beckys Cream Style Corn Recipes

BECKY'S CREAM STYLE CORN

Becky's Cream Style Corn image

Make and share this Becky's Cream Style Corn recipe from Food.com.

Provided by merandmalmom

Categories Corn

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb sweet white corn, frozen
6 tablespoons butter
1/4 teaspoon black pepper
1 1/4 cups milk
1/4 cup sugar

Steps:

Combine all ingredients in a heavy 2 quart pan.
Let come to a boil.
Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.

Nutrition Facts : Calories 347.8, Fat 21.4, SaturatedFat 12.9, Cholesterol 56.5, Sodium 177.1, Carbohydrate 37.7, Fiber 3.1, Sugar 16.1, Protein 6.3

BECKY'S CREAMED CORN

Becky's Creamed Corn image

You can add a little less or a little more cream cheese depending on how rich you like it. Also the flour can be adjusted as it is just to thicken.

Provided by Kara Noeth

Categories Vegetables

Time 35m

Number Of Ingredients 6

Ingredients

6 oz cream cheese
1/4 c butter
1 Tbsp sugar
1/2 c milk
2 Tbsp flour
16 oz frozen corn

Steps:

1. Melt butter and cream cheese together in saucepan.
2. Stir in milk, flour and Sugar. Cook under med-low heat until melted and mixed well.
3. Place frozen corn in microwave safe dish and pour sauce mixture over corn.
4. Microwave for 15 mins stirring occasionally until hot. Enjoy!

CREAM-STYLE CORN

Cream-Style Corn image

Provided by Trisha Yearwood

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 ears fresh sweet corn
4 tablespoons (1/2 stick) butter
Salt

Steps:

Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

CREAMED CORN BISCUITS

Creamed Corn Biscuits image

Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.-Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 3

Ingredients

1-1/2 cups biscuit/baking mix
1 can (8-1/4 ounces) cream-style corn
1/4 cup butter, melted

Steps:

In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 382mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

CREAM CORN LIKE NO OTHER

Cream Corn Like No Other image

This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.

Provided by DIANA YOCKEY

Categories Side Dish Vegetables Corn

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
¼ teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
¼ cup freshly grated Parmesan cheese

Steps:

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g

MIMI'S SOUTHERN STYLE CORN

Mimi's Southern Style Corn image

This is my mother's famous corn recipe. I'm not sure where she got it but everyone loves it. I get requests each holiday season to make it. You can use canned corn or fresh, but Mom says you have to use Green Giant Shoepeg if using canned. No other corn matches that one. NOTE: Cook no higher than medium heat as this has a tendency to stick and burn. Stir often to reduce sticking.

Provided by kitty.rock

Categories Corn

Time 12m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) cans green giant white shoepeg corn
6 tablespoons melted butter
1 teaspoon salt
2 tablespoons flour
2 tablespoons sugar
1 cup milk, divided
1/2 cup cream, instead of milk in the last cooking step

Steps:

At medium heat, add corn to butter in a large skillet.
Stir in flour, sugar, salt and 1/2 cup of milk.
Cook, covered, for 10 minutes.
Add remaining 1/2 cup of milk before serving and stir well.
VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.

Nutrition Facts : Calories 208.7, Fat 14.8, SaturatedFat 9.1, Cholesterol 43.8, Sodium 373.8, Carbohydrate 18.3, Fiber 1.4, Sugar 3.2, Protein 3.3

CREAM-STYLE CORN

Cream-Style Corn image

I was raised on a farm in this small rural community. Although I'm not living on a farm at present, I'm still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me...I've found it's the best way to retain the corn's crisp sweet flavor after freezing.

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 2 quarts.

Number Of Ingredients 5

Ingredients

18 cups fresh corn, divided
2 cups milk
1 tablespoon pickling salt
1/2 cup butter, cubed
1/3 cup sugar

Steps:

In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.

Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.

CREAM-STYLE CORN FOR THE FREEZER

Cream-Style Corn for the Freezer image

A great way to use up all the corn from summer's crop, freeze into serving-size portions and reheat when needed :)

Provided by Kittencalrecipezazz

Categories Corn

Time 1h55m

Yield 2 quarts

Number Of Ingredients 6

Ingredients

18 cups fresh-cut sweet corn (36 ears)
2 cups half-and-half cream
1/2 cup butter
1/3 cup sugar
1 tablespoon salt (use white salt or seasoned salt)
fresh ground black pepper (optional and to taste)

Steps:

Set oven to 325 degrees F.
Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
Place half of the corn in a food processor; cover and process until creamy.
Pour into large baking pan.
Add milk, butter, sugar, salt and remaining corn.
Cover and bake for 1 hour and 30 minutes, stirring frequently.
Cool then freeze in small plastic containers.

Nutrition Facts : Calories 2042.3, Fat 90.2, SaturatedFat 49, Cholesterol 211.6, Sodium 4122.2, Carbohydrate 307.4, Fiber 37.4, Sugar 78.3, Protein 52.3

MINI CORN CAKES

Mini Corn Cakes image

Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 24

Number Of Ingredients 13

Ingredients

1 tablespoon butter or margarine
1/3 cup chopped green onions (about 5 medium)
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 cup soft white bread crumbs (about 1 1/2 slices bread)
1/2 cup Original Bisquick™ mix
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs, slightly beaten
1 can (11 oz) whole kernel corn, drained
2 tablespoons vegetable oil
1/2 cup chive-and-onion sour cream

Steps:

In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g

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