Grandma Moores Creamed Corn Recipes

Steps:

• 1. in a large skillet, preferably seasoned cast iron is a good choice here, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined plate, remove the skillet from the heat and reserve the drippings.
• 2. On cutting board, stand up and shave the corn from the cob with a sharp chef's knife. Return the skillet to medium low heat and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid(milk) as possible. Add it to the skillet.
• 3. Season the corn lightly with salt and pepper and cook until broken down and creamy, 30 to 45 minutes. Stir often. Add water if the skillet gets too dried. Serve warm or at room temperature.

Steps:

• In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
• Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
• Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.

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.