Homemade Creamed Corn Recipe - Laura Vitale - Laura in the Kitchen Episode 795
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Southern Creamed Corn Recipe - How to Make Creamed Corn
I have fond memories of eating fresh creamed corn made from my granny's garden when I was around 5 years old. It was unlike any I had ever eaten and so I would like to share it with you!
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Rainbow Gardens
Southern Creamed Corn
8 - 10 Ears Fresh White Shoepeg Corn (around 2 1/2 Cups Cut)
1/2 Tablespoon Unsalted Butter
Splash of Skim Milk or Water
Salt & Black Pepper to Taste
Maybe a Pinch of Sugar (depending on the freshness of corn)
Optional:
2 Slices Smoked Bacon (reserve 1/2 to 1 T grease)
1 - 2 Tablespoons Minced Shallots
Chives
1/4 Teaspoon Hot Chiii Pepper
Substitutions:
2 1/2 Cups Regular White Corn instead of Shoepeg
1 T Minced Red Onion instead of shallot
The Best Canned Corn Recipe - how to cook canned corn
I show you how to cook canned corn.
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The Corn Casserole EVERYONE LOVES!
Cream Corn Casserole is way better without the boxed cornbread mix, and this recipe is proof.
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You can print out the recipe here:
This #corncasserole actually tastes like creamed corn. Creamy, rich, Southern-style cream corn! It's the clear winner at the holiday table and in your kitchen! It only takes like 20 minutes to prep. #Sidedishes don't get much better than that!
It’s hard for me to even think about #creamedcorn without thinking of my Grandmother Kinser. She served it on the side of just about any meal she could, only hers was straight out of the can and topped with a little extra butter…and salt. As a kid, I loved it. Like, LOVED it. But now, I know there’s a better way. Instead of using creamed corn from a can, we’re going to whip up our own. And, it’s going to be really easy and really delicious.
INGREDIENTS:
2 (16 ounce) cans whole kernel corn, strained
6 tablespoons unsalted butter, separated
1 yellow onion, finely diced
1 1/4 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 large egg, slightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3/4 cup crushed Ritz crackers (about 15 crackers)
1 1/2 cup freshly grated Cheddar or Colby Jack cheese
HERE'S HOW YOU MAKE IT:
1. BREAK UP THE CORN — breaking up the half corn in the blender is going to help thicken up the base a bit and then we’ll leave the other can whole.
You can break up the kernels in either a blender or a food processor, pulsing just until they are broken up, and stopping before the corn becomes a puree.
2. SAUTE THE ONION - To kick off the sauce we’re going to melt down some butter and sauté a chopped onion
3. MELT THE CREAM CHEESE - Add a little cream to the pot along with the cream cheese, and stir the mixture until the cream cheese has melted into the cream. This will go by faster if your cream cheese is room temperature going in!
4. ADD REMAINING INGREDIENTS - Remove the pan from the heat, and add your seasoning, as well as the egg. Stir to combine, add the corn into the saucepan, and move on to the topping.
5. ASSEMBLE - First, coat your crushed Ritz crackers in butter. Add the filling to the casserole dish, and top with cheese and crackers.
6. BAKE - Cover the casserole with foil and bake for 30 minutes at 325°F, then you’ll remove the foil and bake uncovered for the last 15, allowing the crackers on top to get nice and toasty.
ABOUT THE BAKING DISH
This casserole is best baked in a 2-quart rectangular baking dish, but if you do not have one, modifications can easily be made, but note, the cook time will vary.
If you are using a standard 9×13″ casserole dish, your casserole filling will not be as deep as it would in a small 2-quart baking dish and it will likely cook faster. Therefore, you should probably decrease the cook time by about 5 minutes or so if using a standard 9×13″ casserole dish.
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Creamed Corn Recipe
Creamed Corn is one of the easiest, most creamy and rich side dishes you can make. Ready in less than 30 minutes and goes well with chicken, beef or pork.
Recipe:
How to Make Easy Creamy Corn Casserole | Allrecipes.com
Get the recipe @
Watch how to make a top-rated corn casserole that's rich and creamy on the inside and crispy on the crust. This quick-and-easy recipe hits the sweet spot between corn pudding and corn soufflé. And it's a terrific addition to the Thanksgiving dinner menu.
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