Southern Style Creamed Corn
A Southern favorite!
- 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
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 more minutes or until heated through. The juices should thicken up quite a bit.
Add salt and pepper, to taste.
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