Best 5 Old Fashioned Creamed Corn With Whiskey Recipes

CREAMED CORN

Steps:

• Remove shucks, clean and silk the corn as needed.
• Stand ear of corn on end inside a large bowl.
• Cut halfway through the kernels of corn, slicing off with a sharp knife.
• Using the back of knife, scrape out the remaining corn from each ear of corn.
• Place butter in a skillet, over medium heat on your stove top.
• Add corn.
• Add sugar.
• Add Salt.
• Add Black Pepper, to taste.
• Stir and let cook until corn tastes done.
• Mix 2 Tablespoons flour with 2 Tablespoons of water.
• Pour flour-water mixture into corn.
• Let cook for several minutes, until mixture thickens.
• Serve warm and Enjoy!

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs 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 and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

OLD-FASHIONED CREAMED CORN

Steps:

• 1. Remove husks and silk from corn; wash cobs.
• 2. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
• 3. Add 3 cups of corn and it's milk to a large, non-stick sauce pan.
• 4. Add 3 tablespoons butter, salt, sugar and pepper.
• 5. Stirring constantly, place over medium heat and simmer until butter melts.
• 6. Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.
• 7. Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
• 8. Cover and refrigerate leftovers.

CREAMED CORN

Steps:

• Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
• Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.

SO EASY OLD FASHIONED SKILLET CREAMED CORN

Steps:

• In a large skillet over medium heat melt the butter.
• Stir in the corn kernels and the half and half cream; mix to combine.
• Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
• Reduce heat and simmer stirring occasionally for about 10-12 minutes.
• Season with black pepper to taste.