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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