I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Southern Style Creamed Corn

1 dozen ears fresh sweet corn
1/2 cup (1 stick) butter
Salt and pepper to taste
Milk or cream  (optional)

Clean corn, removing all silk.  Slit corn kernels or cut tops of corn kernels off with knife into pan.  Use a tablespoon to scrape remaining creamy kernel contents from cob into pan.  Add remaining ingredients and cook slowly on top of stove or in oven, stirring frequently, for about 45 minutes until of a creamy consistency.  Add a little milk or cream if necessary.  Correct seasoning and serve at once.

This tastes nothing like creamed corn from a can.  It is one of the wonderful fresh-from-the-garden dishes I ate at friends’ homes after we moved to the South.

 
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