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Friday, August 3, 2012

Creamed Corn

Creamed Corn

As long as Phillip could remember, his mother grew and put up corn to have Creamed Corn whenever she wished to cook it.  What a job working up large quantities of corn for the freezer can be!  You had to shuck the corn and then what a mess it was to remove all of the silks from the corn and the occasional worm that was living in the silks, too.  My mother didn't put corn in the freezer but she and my daddy always looked forward to cooking Roasted Ears of Corn.  My mother-in-law had many dear friends and one of them shared with her that she had found corn in a tube in the grocery store.  Well, one Sunday Mrs. Herring cooked a tube of corn for all of us and decided that this would be her corn of choice.  No more shucking and silking corn for her!

Creamed Corn 

 1 - 20 oz. tube of frozen Bird's Eye McKenzie White Creamed Corn
salt & pepper to taste
1 Tbsp. corn oil
1 tsp. sugar
1/4 cup water

Allow corn to thaw.  Spray an iron skillet with Pam Spray.  Add thawed corn, salt, pepper, corn oil, sugar, and water.  Cook over medium low heat for 30 min., stirring often.  Add more water if corn becomes too thick.  


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