Best 4 Memes Creamed Corn From Virginia Willis Recipes

Creamed corn is a classic Southern dish that is enjoyed by people of all ages. It is a simple dish to make, but it is packed with flavor. There are many different ways to make creamed corn, but the most popular recipe is made with fresh corn, cream, butter, and salt and pepper. Some recipes also add sugar, onion, or garlic. Creamed corn can be served as a side dish or as a main course. It is also a popular ingredient in casseroles and soups. In this article, we will provide you with three different recipes for creamed corn: a classic recipe, a vegan recipe, and a recipe for creamed corn casserole. All three recipes are easy to follow and produce delicious results. So, gather your ingredients and get ready to enjoy some creamy, flavorful creamed corn!

Check out the recipes below so you can choose the best recipe for yourself!

CREAMED CORN WITH BACON

Creamed Corn with Bacon image

Provided by Virginia Willis

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3

Ingredients

2 slices bacon, cut into lardons
Scraped kernels from 6 ears fresh sweet corn (about 3 cups)
Coarse kosher salt and freshly ground black pepper

Steps:

In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

MEME'S CREAMED CORN FROM VIRGINIA WILLIS

Meme's Creamed Corn from Virginia Willis image

This traditional southern dish is from Virginia Willis cookbook, Bon Appetit, Y'all. More of her recipes can be found at www.virginiawillis.com.

Provided by linguinelisa

Categories Corn

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon bacon fat or 1 tablespoon canola oil
6 ears fresh corn
salt
fresh ground black pepper
4 tablespoons unsalted butter

Steps:

Scrape kernels from the corn--should yield about 3 cups.
In a large skillet, heat bacon fat over medium heat until sizzling. Add corn and season with salt and pepper. Cook until tender, about 15 minutes. Add butter and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

MEME"S VEGETABLE SOUP FROM VIRGINIA WILLIS

Meme

This recipe is from Virginia Willis cookbook, "Bon Appetit, Y"all". Haven't tried it yet, looks good. You can find more Virginia Willis recipes at www.virginiawillis.com.

Provided by linguinelisa

Categories Potato

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 ham bone
2 bay leaves
1 strip thyme
6 cups water
1 (16 ounce) can whole tomatoes, undrained
1 (15 ounce) can tomato puree
1 (16 ounce) package frozen lima beans
1 onion, chopped
salt
pepper
3 carrots, thinly sliced
2 stalks celery, chopped
2 yukon gold potatoes, cubed
1/2 lb green beans, trimmed and cut into 1-inch pieces
2 cups corn kernels
1/4 lb okra, trimmed and cut into 1/2-inch pieces (optional)

Steps:

Put 6 cups water, ham bone, thyme, and bay leaves in large pot. Bring to a boil. Reduce heat, cover and simmer 1 hour.
Add tomatoes, puree, lima beans, onions, and salt and pepper to taste. Cook on low for 30 minutes, until beans are just tender.
Then add remaining vegetables. Cook 30 minutes more till vegetables are tender. Remove bay leaves and thyme. Taste and adjust the seasoning with salt and pepper.
Enjoy with biscuits or cornbread.

Nutrition Facts : Calories 191.3, Fat 1.1, SaturatedFat 0.2, Sodium 69, Carbohydrate 42.9, Fiber 7.9, Sugar 7.4, Protein 7.5

MEME'S CORNMEAL GRIDDLE CAKES

Meme's Cornmeal Griddle Cakes image

Categories Bread Cake Side Fry Cornmeal

Yield makes 12

Number Of Ingredients 6

Ingredients

2 cups white or yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine sea salt
1 large egg, lightly beaten
1 cup water, plus more if needed
1/4 cup corn oil, for frying

Steps:

To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
storing dry ingredients
To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.

Tips:

Fresh Corn is Best: If you're lucky enough to have access to fresh corn, use it! Fresh corn on the cob will give your creamed corn the best flavor.
Use Heavy Cream: For a richer creamed corn, use heavy cream instead of milk. You can also use a combination of milk and cream for a lighter version.
Don't Overcook the Corn: Overcooked corn will be tough and chewy. Cook the corn just until it is tender, about 5-7 minutes.
Season to Taste: Creamed corn is a versatile dish that can be seasoned to taste. Add salt, pepper, and other spices as desired.
Serve Creamed Corn as a Side Dish: Creamed corn is a classic side dish that goes well with fried chicken, roasted meats, and grilled fish.

Conclusion:

Creamed corn is a simple but delicious dish that can be enjoyed by people of all ages. With just a few ingredients and a little bit of time, you can make a creamy, flavorful side dish that will be a hit at your next meal. So next time you're looking for a quick and easy side dish, give creamed corn a try!