March's Recipe: Southern Creamed Corn

They say the way to a man's heart is through his stomach.  If so, this is a sure-fire interstate to Tim Barnette's heart.  He LOVES this dish.  I hope you do, too.

Southern Creamed Corn

Recipe Courtesy of Paula Deen

8 ears corn, husked and cleaned with kernels removed

"Milk" from corn cobs

2 Tbsp. sugar

1 Tbsp. flour

salt and pepper to taste

1 cup heavy cream

1/2 cup cold water

2 Tbsp. bacon grease from...

3 pieces cooked bacon 

(we use thick-cut Applewood bacon, but you use your family's favorite)

1 Tbsp. butter

Directions: Fry 3 pieces of bacon.  Remove the bacon from the pan, but reserve the grease in the pan.

In case you folks haven't noticed, between the bacon, the bacon grease, the heavy cream, the butter and the sugar...this is not so much a healthy sidedish!  That's why in my house this is categorized as a "sometimes treat." :)

 Meanwhile, in a large bowl, cut kernels from cob.  Then "milk" the corn by running down cobs with the back of a knife.  If you've never "milked" a corn cob, you've missed-out on a treat!  The thick liquid that comes out of a fresh corn cob is sweet and delicious.

 Mix together sugar, flour, and salt and pepper.  Combine with the corn.  Add the heavy cream and water.  Mix well.

 In a large skillet over medium-low heat, add corn mixture to bacon grease.  Heat for about 30 minutes. Before serving, add bacon pieces and butter.  Enjoy.

-Kara