Mamas Skillet Corn Food

CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
• Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
• Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

MAMA'S CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

SOUTHERN SKILLET CORN

Steps:

• Remove the husks and silk from the corn. Wash and cut corn off the cob using a knife.
• I use my Bundt cake pan. The cob fits perfectly in the middle holw and the kernels just come right off and fall into the pan.
• In a large cast iron skillet, melt the butter and bacon grease together.
• Add the corn, salt, pepper and seasoning, stir to combine.
• Cook the corn over medium-high heat until the corn is done (about 15-20 min). Continue to gently stir the corn every so often as the corn cooks.
• Add additional salt, butter and seasoning if needed before serving.

MAMA'S SKILLET CORN

Steps:

• Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.
• Cover and simmer 15 minutes on medium heat, stirring occasionally.
• Combine flour with milk, blending until smooth.
• Stir into corn.
• Cook five more minutes, stirring constantly.

MAMA'S SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Combine cornbread and stale bread cubes in a large bowl. Set aside.
• Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
• Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
• Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

MAMA'S FRIED CORN (CREAM STYLE CORN)

Steps:

• 1. Shuck corn by removing the outer green leaf layers.Wash corn & remove as many silks as possible.Using a large bowl, Cut corn from each ear of corn by running knife down the length of each ear of corn with a sharp knife removing the kernals as you glide knife down each ear of corn. Then run knife down the sides of corn a second time to remove the milk from the cob;
• 2. Season with salt & pepper, Add sugar, flour, slightly beaten egg and milk or water. Stir thourgly to combine.
• 3. Heat oil in a large cast iron skillet, and when oil is hot, carefully add the corn mixture.Lower the heat, and stir constantly to prevent scorching: cook about 12 to 15 minutes. Remove from heat and serve immediately.
• 4. Note: This was one of our favorite hearty breakfast meals during the spring months when the corn was ready to pick. We worked hard in the fields chopping cotton, and needed a hearty breakfast to tide us over till lunch time. Mama made all of this on a wood stove in the wee early hours so we could get to the fields by 6:00 AM.Recipe is in my cookbook in a section called Mama's Recipes.
• 5. I added sweet red bell peppers to this one not only for color but for the sweet flavor of the peppers.