I feel like I have written this story down in a previous blog, but who knows where it is. If you have heard it before, just click “jump to recipe” for the recipe. (HA! Joke’s on you, I don’t have that feature. But you can scroll on down.)
Back when J was younger and going to holiday dinners with his mom’s side of the family, his aunt would always make this creamed corn recipe that everyone loved. One year, Jason was hosting a friendsgiving, so he emailed his mom, sisters, Aunt Kathy, and grandma for the recipe. His Aunt Kathy responded first, and we have this email from her that we see every year as we search for the recipe, as this corn has become a family staple.
In her honor, I want to share this recipe with you. It really is such a lovely side dish for Thanksgiving, or even as a side if you’re roasting a chicken. So here ya go!
“FRESH” CREAMED CORN
Ingredients:
- Two 16 oz packages frozen whole kernel corn
- 6 T. butter
- 6 T. sugar*
- 3/4 tsp salt
- Pepper to taste
- 1 cup milk
Directions:
- Place frozen corn in food processor fitted with metal blade. Process
for 1 minute or until half of the corn kernels are cut up. - Melt butter in a large, heavy skillet.
- Add corn, sugar, salt, pepper and milk. Stir. Cook over low heat 15 to 30 minutes until liquid is
reduced to creamed corn consistency. - Stir occasionally. More milk may be added if mixture becomes too dry.
* Sometimes I don’t add the full amount of sugar if the corn I’m using is on the sweeter side. You can likely get away with less.
Allegedly Delicious 