Old Fashioned Creamed Corn
The creamiest, most nostalgic Southern creamed corn—just like grandma used to make!
- - 8 ears fresh corn husked
- - 2 tbsp sugar optional
- - 1 tbsp all-purpose flour
- - Salt and freshly ground black pepper to taste
- - 1 cup heavy cream
- - 1/2 cup cold water
- - 2 tbsp bacon grease
- - 2-3 tbsp butter
Cut the kernels off the corn cobs; scrape cobs for milky liquid.
In a bowl, whisk sugar, flour, salt, pepper.
Combine corn, juices, and dry mixture. Stir in cream and water.
Heat bacon grease in a skillet. Add corn mixture.
Simmer on medium-low, stirring, for 30 minutes until thick and creamy.
Stir in butter before serving.