Please follow and like us:
I love this Southern Creamed Corn. Granny and Granny Teakell made this creamed corn. Fresh corn cut off the cob cooked in a little bacon drippings, heavy cream, and a little sugar? Oh, my gosh! So good! It is creamy and a little sweet, still with texture from the corn kernels.
I made this Sunday with my Oven Fried Chicken and a few other Southern dishes. Allen loved it. And the great thing is I had a little left that I’ll add to Jalapeño Cornbread. Or what about Creamed Corn Fritters? Delish. I don’t have a link for them on my site YET, but I will. Here’s a link from Deep South for Cream Corn Fritters that sounds yummy: https://www.deepsouthdish.com/2011/08/corn-fritters.html
Effortless Southern Creamed Corn Recipe
This recipe is perfect with my Oven Fried Chicken:
Southern Creamed Corn
Ingredients
- 2 tbsp bacon drippings
- 1 cup heavy cream
- 1 tsp cornstarch
- 6 ears of fresh corn, shucked, stripped and scraped You could substitute a 32 ounce bag frozen
- 1 tsp granulated sugar
- salt and pepper to taste
- 2-3 tbsp butter
Instructions
- Melt the bacon drippings in a stainless or cast iron skillet on slightly over medium heat. Combine in a bowl the cream, whisk in the cornstarch, then add the corn, sugar and stir together. Pour into the hot bacon drippings and cook for about 20 minutes, or until reduced and thickened, stirring frequently and mashing the corn. Season with salt and pepper to taste and combine. Stir in 2 to 3 tablespoons of butter to finish.