BECKY'S CREAM STYLE CORN
Make and share this Becky's Cream Style Corn recipe from Food.com.
Provided by merandmalmom
Categories Corn
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a heavy 2 quart pan.
- Let come to a boil.
- Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.
Nutrition Facts : Calories 347.8, Fat 21.4, SaturatedFat 12.9, Cholesterol 56.5, Sodium 177.1, Carbohydrate 37.7, Fiber 3.1, Sugar 16.1, Protein 6.3
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
CREAM-STYLE CORN
Steps:
- Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
- Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.
CREAMY SKILLET CORN
This is one of the most popular corn dishes during Thanksgiving and Christmas. It is not your traditional boring old corn. This recipe includes butter, cream and shallots. I always get rave reviews when I make this.
Provided by AGALL
Categories Side Dish Vegetables Corn
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.
Nutrition Facts : Calories 277 calories, Carbohydrate 23.5 g, Cholesterol 63.7 mg, Fat 20.8 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 364.8 mg, Sugar 3.3 g
HOMEMADE CREAM-STYLE CORN
My son-in-law isn't a creamed corn enthusiast. But ever since he tried mine, he asks me to make it. It's so much better than canned corn, and nearly as easy.-Verl Diro, Rapid City, South Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender. Drain. Cut corn from cobs., In a large saucepan, bring the corn, cream and butter to a boil. Reduce heat; stir in cilantro and Italian seasoning. Simmer, uncovered, for 3-5 minutes to allow flavors to blend.
Nutrition Facts : Calories 257 calories, Fat 20g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CREAM-STYLE CORN
I was raised on a farm in this small rural community. Although I'm not living on a farm at present, I'm still a country girl at heart! When I shared some fresh corn with a neighbor, she shared this recipe with me...I've found it's the best way to retain the corn's crisp sweet flavor after freezing.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 2 quarts.
Number Of Ingredients 5
Steps:
- In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.
Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.
CREAM STYLE CORN
This puts canned cream style corn in it's place. My step-mom makes this and it's one of my favorites. Sometimes I do the Parmsean cheese sometimes not, it's good either way. Cooking and prep time are a guess.
Provided by PamMal
Categories < 30 Mins
Time 30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine corn and cream, bring to a boil over low heat. Stir often.
- Remove corn with slotted spoon ans set aside.
- In seperate pan melt butter and add flour to make a paste. Cook for a few minutes to remove raw flour taste.
- Gradually add cream to thicken.
- Simmer for 5 minutes and add salt, sugar and Accent. Mix well.
- Return corn to cream and heat over low heat to a boil.
- Transfer to a casserole and top with Parmsean cheese and dot with butter. Brown the cheese under the broiler and serve.
Nutrition Facts : Calories 450.1, Fat 34.9, SaturatedFat 21.3, Cholesterol 123.6, Sodium 684.6, Carbohydrate 33.2, Fiber 2.8, Sugar 6.4, Protein 6.7
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