homemade old fashion creamed corn??

Question

hello, i was wondering if anyone might have a old fashioned recipe for creamed corn?? I am trying to help a friend out!!

Answer 1

Stop! Ur making me hungry!!!

I aint no good cook, so i Googled this stuff [lol].
Here ya go:
INGREDIENTS:
3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
1/2 cup butter
1/2 teaspoon paprika
1/4 teaspoon ground black pepper

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
In a small box mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

♥Now go and give this to ur friend! =)♥

Answer 2

Get 4 - 6 ears of corn, husked & rinsed - I prefer Silver Queen by far. Using a sharp knife, slice kernels from the cob but not cutting into the cob into a large bowl. Take side of knife & scrape down the sides of the cobs, scraping the milk & juices into the bowl. In a skillet over medium heat, melt 1 stick butter. Add corn, a little cream & salt and pepper. Sprinkle with cornmeal a little at a time til mixture just starts to thicken. Sprinkle with dried chives if needing a garnish for a fancier meal. Yummy!!

Answer 3

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

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.

Answer 4

Fresh Creamed Corn

This is especially good made with fresh white corn. You can use leftover grilled corn for this recipe.

Ingredients:

4 cups fresh corn (white or yellow)
1/3 cup (6 tablespoons) unsalted butter (margarine can be substituted)
1 5-ounce can whole or low-fat evaporated milk, or 5 ounces light cream
5 ounces chicken or vegetable stock
1 heaping tablespoon cornstarch
1 heaping teaspoon sugar
1 teaspoon pure vanilla extract
salt and pepper to taste

Preparation:

Cut kernels from ears, removing all corn silk.

Place butter in a large frying pan or 4-quart pan over medium heat. When butter is melted, add corn and stir to combine. Add evaporated milk (or cream), stock, cornstarch and sugar. Cook, stirring constantly until the mixture thickens (5 to 6 minutes). Add vanilla, salt and pepper to taste and serve garnished with parsley, chopped chives, fresh herbs or tomato chunks.

Answer 5

12 ears of corn
1/2 C pet milk
2 sticks of butter
1/4 C sugar
salt
pepper

remove all corn from the husks. slice the corn off each cobb with a sharp knife. after all the corn has been sliced scrape the cob with your knife to extract the juice from the cobb. melt 2 sticks of butter in a large skillet. add the 1/2 cup of pet milk and 1/4 cup sugar to the corn.. pour corn into skillet and cook on low heat untl the corn is thick like cream corn. add salt and pepper to taste.

note: must stir corn while cooking so it won't stick and burn.
this is not a heathly version, but it taste good.

Answer 6

Cook the corn on the cob then cut the corn from the cob and when the cob is bare of kernels using the back of the knife blade run it down the cob the liquid that comes off is the cream mix it with the kernels and you have creamed corn. I hope this helped.

Answer 7

fry up some bacon in a pan...remove the bacon..scrap the corn into the bacon grease & add a little cream...salt & pepper to taste..mom's recipe

Answer 8

You need a cutter that breaks the kernel as it removes it from the cob.