B
bbqfans
Guest
The 4th is rapidly approching. The need to plan your menus is at hand,so as a good old(litterally)Southern boy(Texas),I submit my Mom's recipe for Creamed Corn.
On the stove top or (better yet) in a CI pan on the smoker as you get the meal ready.
Take some ears of good sweet Corn(however much you think you'll need-make more than you think as it will disappear).
You can roast the corn first if you like - or - cut the corn off the cobs and scrape the cobs to get all the "milk" out.
Put all the corn and milk into a CI pan with enough butter to almost cover the corn(you'll know how much),add salt and pepper to taste(the more pepper the better) and place on a hot spot. Stir often to prevent scorching,a little darkening is a good thing(Oh,my).Keep cooking until the mass thickens to a "pudding" consistency.
I usually make a serving equal 2 ears-that is about 1 cup when done.
Hope this is one you like,if so....give me some brownie points.
Enjoy.
Stan aka Old School BBQ:icon_cool
On the stove top or (better yet) in a CI pan on the smoker as you get the meal ready.
Take some ears of good sweet Corn(however much you think you'll need-make more than you think as it will disappear).
You can roast the corn first if you like - or - cut the corn off the cobs and scrape the cobs to get all the "milk" out.
Put all the corn and milk into a CI pan with enough butter to almost cover the corn(you'll know how much),add salt and pepper to taste(the more pepper the better) and place on a hot spot. Stir often to prevent scorching,a little darkening is a good thing(Oh,my).Keep cooking until the mass thickens to a "pudding" consistency.
I usually make a serving equal 2 ears-that is about 1 cup when done.
Hope this is one you like,if so....give me some brownie points.
Enjoy.
Stan aka Old School BBQ:icon_cool
