Homemade Creamed Corn

[wdw_dine_junkie]

My dad used to make a homemade creamed corn. Unfortunately he passed away six years ago and I never got him to write down the recipe. It's one of those dishes he was famous for and everyone in the family talks about it lovingly and I thought I would try it. I know he shucked and cleaned a bushell of fresh corn and cut it off the cob. I thought he only used corn, butter, whole milk and salt and pepper. It's not as sweet as canned cream corn. But, I must be missing a step.

Here's what happened when I tried it yesterday. I shucked and cut 10 earns of corn. I added butter, a little milk and salt and pepper to it. It never really got creamy, it was just corn kernels with milk on the bottom and butter, even after a few hours of cooking, the kernels were still very crunchy and very separated. I tried adding a mixture of cornstarch and water to thicken it and it got pasty. Does anyone make this that could help? Maybe I need a roux in the beginning?

Thanks, I would so love to make this for the family.

 

[DizneyDogs]

http://www.recipeland.com/recipe/1763/

I found this recipe looks like what you had except for the flour

 

[carol1231]

I've never made creamed corn, but I remember watching someone do it on tv. Maybe Paula Deen? Anyways, I remember them saying to make sure to scrape the cobs after you cut the corn off to get all the natural milk and sugars. And then I think they added the same ingredients you did, butter, salt, milk (might have been cream). And then took some of the mixture and puree'd it in the blender and then added it back to help thicken the corn.

Good luck with your quest to find the perfect combination.

 

[magic]

This has been a favorite of our family for my entire life. After cutting the corn from the cob, try to remove as much natural milk from the corn to use. We always would put the corn and juice in a buttered casserole with butter, salt, pepper, and a little water. Across the top we would place several slices of bacon and then bake at about 325 degrees for at least 1 1/2 hours until thickened. If necessary we would add additional water. The key to this is to cook slowly, and by putting it in the oven you don't have to worry about it scorching.

I know this is not very exact directions but it is all we have ever done (just cooked some a couple of days ago, it is so good).

 

[wdw_dine_junkie]

Thanks for all the suggestions, I am going to try them all and see what is closest to dad's corn. My mother found the tool he used to use to scrape the corn off the cob, it's like a corn mandolin with teeth, very scary looking! But that just might be the step I needed, it probably scrapes the corn more and gets more of the milk, which is exactly what I wasn't doing by cutting it off the cob with a knife. If anything, I was afraid to get too much of the cob!

I should have known to check Paula Deen's recipes, my dad's recipes were alot like hers, very Southern and yummy. Baking it sounds like a good idea, I know he didn't but it sounds like you aren't stuck stirring constantly to keep for scorching. Who says I can't make my own new tradition?

Thanks again, maybe next time will be more successful.

 

[MerryPoppins]

Here is our favorite recipe. I know this one uses frozen corn, but it's yummy. Maybe you could alter it and use it with fresh corn?

Fresh-frozen Country Creamed Corn

2 1/2 lb. frozen corn
3 t. sugar
2 -3 t. cornstarch
1 t. salt
3/4 c. whipping cream

Cook corn in small amount of water. (The recipe doesn't say to, but I drain most of the water off at this point.) Add salt, sugar and cream. Bring to a boil. Thicken with cornstarch mixed with a little cream.

 

[CrazedDisFan]

The 'trick' to 'milking' corn is this...

1st Cut the corn off the cob, but not too close

2nd Run the back of your knife down the corn cob pushing at an angle. This will force the 'milk' out of the corn left on cob.

This is a little tip brought to you by my mother.

 

[AprilN]

Here's a recipe from Alton Brown of Good Eats (Food Network):

Better Than Grannie's Creamed Corn

HTH!

 

[TN Traveler]

There is NOTHING like fresh Fried Corn, Green beans, and sliced tomatoes for dinner. Add some fried chicken and mashed potatoes and you have a meal fit for a king!!! Even tho I was born and raised in TN I have never quit gotten the hang of making Fried Corn as good as my mom's or my MIL but I think it's b/c I don't add the flour and milk. The type of corn you use can make a difference too. Our family favorite is Silver Queen with Peaches and Cream coming in a close 2nd. When I fix corn, mine is more like a combination of cream corn and whole kernal corn. I do add a pinch of sugar to mine where I think most people don't.

My paternial grandmother died when I was 8 yrs old but I remember her corn. She fried bacon in a black iron skillet and then cut the corn into the skillet and added the other ingredients. Mom called it "Squaw Corn".

Magic, here in TN when you fix corn in a casserole dish and bake in your oven, we call it baked corn or either Corn Casserole. Just one of the weird things about TN cooking I guess!!

Hope you find the right combination of ingredients that works for you and your family!!

Karen aka TN Traveler

 

[MandM-Mom]

I would replace the milk with whipping cream, thats what I use to make my corn chowder really thick and creamy, just milk would not cut it.