Southern Style Creamed Corn
Southern Style Creamed Corn
From the Kitchen of Deep South Dish
2 tablespoons of bacon fat
1/2 cup of heavy cream, half and half or milk
1/2 cup of water
1 teaspoon of cornstarch
6 ears of corn, shucked, stripped and scraped
1 teaspoon of granulated sugar
Kosher salt and freshly cracked black pepper, to taste
Melt the bacon fat in a stainless or cast iron skillet on slightly over a medium heat. Combine the milk and water; whisk in the cornstarch. Add the corn and stir together. Pour into the hot bacon drippings and cook for about 15 minutes, or until reduced and thickened, stirring frequently. If desired, remove about half of the corn from the skillet, pulverize it in a blender, then return it to the skillet if you want a more traditional creamed corn.
Variation: For extra richness, eliminate the water and use 1 full cup of heavy cream. Can also use butter in place of the bacon drippings, or use a combination. Stir in 1 ounce of cream cheese, or 1/4 cup of sour cream at the end and warm through. Can also substitute a large (32 ounce) bag of frozen or approximately 3 (15 ounce) cans of corn, drained, if desired.
http://www.deepsouthdish.com/2009/08/southern-style-creamed-corn.html
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