GRANDMA MOORE'S CREAMED CORN
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
- Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
- Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.
GRANDMA MOORE'S CREAMED CORN
Crisp bacon can be crumbled over the creamed corn for garnish or reserve for another use. If you have bacon drippings on hand, use 1/2 cup for this recipe. Serves four. Source unknown
Provided by Lynnda Cloutier
Categories Vegetables
Number Of Ingredients 3
Steps:
- 1. in a large skillet, preferably seasoned cast iron is a good choice here, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined plate, remove the skillet from the heat and reserve the drippings.
- 2. On cutting board, stand up and shave the corn from the cob with a sharp chef's knife. Return the skillet to medium low heat and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid(milk) as possible. Add it to the skillet.
- 3. Season the corn lightly with salt and pepper and cook until broken down and creamy, 30 to 45 minutes. Stir often. Add water if the skillet gets too dried. Serve warm or at room temperature.
BETTER THAN GRANNIE'S CREAMED CORN
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
- In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
GRANDMA'S CORN PUDDING
This corn pudding is definitely comfort food.
Provided by lisa cohen
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g
GRANDMA'S CREAMED CORNBREAD
This recipe is from Eric V. Copage's Kwanzaa book. It's hands down THE most delicious cornbread ever. Very moist (almost cake like texture) and sweet - just like I like my cornbread. The original recipe calls for 2 T sugar, but since I like mine sweeter, I use 1/4 c. This is comfort food at its finest (not health food). I usually eat w/ collard greens or cabbage.
Provided by NicoleJ
Categories Quick Breads
Time 45m
Yield 1 9 inch round loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°.
- Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter).
- Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
- Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.
Nutrition Facts : Calories 1797.6, Fat 66.1, SaturatedFat 37.2, Cholesterol 342.3, Sodium 3557.3, Carbohydrate 276.1, Fiber 14.4, Sugar 59.1, Protein 38.6
GRANDMA SWALLOW'S CORN PUDDING
This recipe is from my Grandmother's recipes that I kept after she passed. Grandma's food is always a comfort and enjoyed by the family.
Provided by Michelle Bennett
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
- Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 42.1 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 6.2 g, Sodium 596.4 mg, Sugar 12.7 g
GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
- Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
- Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
GRANDMA'S CREAMED CORN
Got this recipe from Grandma today. She was sitting outside on her porch when I called, doing her word puzzles. She said it was 81 degrees today. Gotta love that Florida November weather! I digress...this creamed corn was my VERY favorite treat on Thanksgiving (and still is for that matter), or for any special get togethers....
Provided by Angelea Bielinski
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Clean and scrape your ears of corn. Set aside. Add bacon grease and butter/margarine to deep fry pan. Warm pan on medium heat.
- 2. Add flour and make a thin paste. Make sure paste is not too thick!
- 3. Add fresh corn to paste. Mix well. Now, add your milk, enough to your liking. Mixture will thicken so be sure to taste and add some if needed. Add salt and sugar. Let simmer on low heat 20-30 minutes. Stir often to avoid burning. Enjoy!
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