Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Creamed Corn
| 4 ears fresh corn |
| ½ cup half and half |
| 2 Tablespoons melted butter |
| 1 cup heavy cream (or milk of your choice) |
| ¼ cup half and half (or milk of your choice) |
| 1/8 teaspoon cayenne pepper |
| Salt to taste |
Cut kernels from ears of corn. Using the back of the knife, scrape the cob to extract the milk. Divide corn into two halves.
Puree one batch (1 ½-2 cups) in Cuisinart or blender with ½ cup half and half.
Melt butter in 10" sauté pan over medium heat. Add the remaining kernels, pureed mixture, all the milk or cream, and the spices. Simmer until thickened, about 10 minutes, over low heat.
Note: I signed up for Cuisine at Home recipes online and this came from www.cuisinerecipes.com in August 2005. It is half the given recipe and we will get two meals from it. I had some half and half in the refrigerator, so I used a half cup of it to puree the corn. For the rest, I finished what I had of the half and half and used fat free milk for the rest. It was just SO good! Tasted like what my aunt used to make in Alabama when I was a child. I am sure if you used strictly half and half and heavy cream it would have even better tasting! We were just having vegetables for dinner, so I served it with Peppery Peas O’Plenty and Skillet Cornbread. It would be excellent served in any combination, tho!