Sauce Up Your Side Dish With This Southern Cream Corn

Sunday is just two days away and our church is having one last picnic before Fall arrives. I think this southern cream corn recipe is the perfect dish to pass, don’t you? I know everyone will really like it, especially when I share my story about my cream corn nightmare as a child lol!

Check out what a happy reviewer over at Food Network had to say about this recipe:

“My grandmother made creamed corn when we were growing up and I have looked for her recipe forever.  I found it right here!  Thank you! The only thing I changed is I did not add any sugar.  I hate vegetables with sugar.  And, the corn is sweet enough without it, to us.”

I agree! The corn is super sweet as it is so I left the sugar out, also. Try it both ways to see what you like best.

Ingredients

8 ears corn, husked
2 tablespoons Domino sugar
1 tablespoons Gold Medal all-purpose flour
Salt and freshly ground McCormick black pepper
1 cup Borden heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoons Land O Lakes butter

Instructions

In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
Add the butter right before serving.

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: To make this recipe even easier to make, use frozen or canned corn instead of on the cob.

Thank you to Food Network for this great recipe.