Best Creamed Corn Recipes

Steps:

• Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
• Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
• Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Steps:

• Add the first 5 ingredients to a saucepan; stir to combine.
• Bring to a boil; stir frequently.
• Lower heat; stir occasionally.
• In a small bowl, whisk together the margarine and flour until smooth; add to corn mixture.
• Continue to cook and stir constantly until thickened.

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Steps:

• In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

Steps:

• Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.

Steps:

• Puree 1 pkg partially thawed corn in food processor or blender; process until smooth.
• Melt butter in large skillet over medium heat.
• Stir in pureed corn, remaining 2 pkg corn, milk, salt, pepper, and sugar.
• Bring to boil, stirring constantly.
• Reduce heat and simmer, stirring often about 25-30 min or until desired consistency.

Steps:

• Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.

Steps:

• Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
• In large heavy skillet, melt butter over medium heat.
• Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
• Add whisky; cook, stirring, until almost all the whisky has evaporated.
• Add cream; increase heat to high.
• Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
• Remove from heat; season with salt and pepper to taste.

Steps:

• Preheat oven to 425.
• Place a 10" cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk together to combine well.
• In a lg. bowl, combine the buttermilk, eggs and creamed corn, whisking together to combine thoroughly.
• Add the dry ingredients to the buttermilk mixture, and stir to combine. If the batter will not pour, add more buttermilk to batter.
• Add 2 T. canola oil to the cast iron skillet.
• Pour the batter into the skillet.
• Bake until the cornbread is golden brown, and springs back, about 20 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot over medium heat, melt the butter and blend together with the flour.
• Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
• Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.