Southern Creamed Corn

1. 1

   Use one hand to hold an ear of corn at a 45 degree angle, with one end of the cob resting on a cutting board; then use a knife to trim the kernels.

2. 2

   After all the kernels have been stripped from the ear, rest it over a bowl and, using a butter knife, scrape the blade against the cob, pressing out the milky liquid.

3. 3

   Repeat with the remaining ears of corn.

4. 4

   Whisk together the sugar, flour, salt, black pepper, and cayenne in a small bowl.

5. 5

   Sprinkle the dry ingredients over the corn kernels, and toss to combine.

6. 6

   Add the heavy cream and water to the corn, and stir to combine.

7. 7

   Heat the bacon fat in a large skillet over medium heat until it is very hot but not smoking.

8. 8

   Add the corn mixture, and stir until the mixture sizzles; reduce the heat to medium low, and cook, stirring occasionally, until the mixture becomes thick and creamy, about 30 minutes.

9. 9

   Stir in the butter, taste for seasonings, and add additional salt and pepper, as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.