Grandma Moore's Creamed Corn

1. 1

   In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp.

2. 2

   Turn off the heat and transfer the bacon to a paper towel lined plate.

3. 3

   Reserve the drippings in the pan.

4. 4

   On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife.

5. 5

   Return the skillet to medium-low heat, and add the corn kernels.

6. 6

   With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.

7. 7

   Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.

8. 8

   Serve warm or at room temperature.

9. 9

   Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use.

10. 10

    If you have bacon drippings on hand, use 1/4 cup for this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.