Southern Style Creamed Corn
A Southern favorite, made with fresh sweet corn and a bit of cream. This simple side dish is a staple all summer long.
Servings 4
Calories 321kcal
Ingredients
- 5 ears corn on the cob
- 1 tablespoon bacon grease or butter
- 1 tablespoon sugar
- 1 tablespoon cornmeal
- 3/4 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
- salt and pepper to taste
Instructions
- Remove the husks and silks from the corn and rinse the ears of corn.
- Cut the kernels from the cob into a large bowl. Flip your knife over and run the dull side of the knife down the cob to get all of the juice out of the cob.
- In a large skillet, heat the bacon grease or butter until melted and hot. Dump in the corn and cook over medium heat for about 5 minutes, stirring occasionally.
- Sprinkle the sugar and cornmeal over the corn and give it a stir.
- Pour in the heavy cream and Parmesan cheese. Stir until combined.
- Allow to cook for 5-10 more minutes or until heated through. The juices should thicken up quite a bit.
- Add salt and pepper, to taste.
Notes
Running the back of your knife over the stripped cob of corn will release pulp from the cob. It's a flavorful, creamy texture (like milk) that really adds to the dish. Don't skip this step!
Nutrition
Calories: 321kcal | Carbohydrates: 27g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 159mg | Potassium: 337mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1005IU | Vitamin C: 7.9mg | Calcium: 103mg | Iron: 0.7mg