Granny's creamed corn is my mom's absolute favorite "Granny dish." She literally eats it by the bowl full. My poor non-cooking mother tried to make creamed corn herself a few times using the frozen tubes of corn. However, nothing can compare to the real deal. I quickly learned why my mom resorted to the tubes...fresh corn is a lot of work!
Season after season I've waited for Granny to show me how to make the corn. She made it without telling me a few times, but finally agreed to let me blog it when she made it again.
Granny had plans to make a meal with lots of veggies from her and PawPaw's garden. Unfortunately they don't have corn in their garden, so PawPaw made a visit to the Nashville Farmer's Market to get that.
We then removed the kernels from the cob. Granny said the key to doing this job is using a good, sharp knife. I'm a little afraid of good, sharp knives so it took me a
1/4 c. all-purpose flour
1/4 tsp. ground white pepper
1/3 c. sugar
1/3 c. milk (or water or cream)
1/2 c. butter, reserved
She mixes all the ingredients until the corn mix looks creamy. The mix is then poured into a waiting hot skillet with cooking oil (medium heat). Granny stirs the corn very frequently to prevent sticking while it's cooking over medium heat. When kernels are tender and the kitchen starts smelling oh so heavenly it's time to add the butter. Keep stirring as the butter melts into the corn.
Before long, it was time for us to enjoy Granny and PawPaw's harvest. (There was also squash from their garden, but I'm not a fan of that).