Side dish - Mary mac's creamed corn recipe

Author: Martha Bergstrom  

Good food always makes good memories. A recipe for Creamed Corn Mac and Cheese by Spoon Fork Bacon - a food blog.

Mary Mac’s Creamed Fresh Corn

Mary Mac’s Creamed Fresh Corn
I have never liked creamed corn from a can – it’s thick and gloppy. I finally had REAL FRESH creamed corn and it’s delicious! It’s also shockingly easy to make!!! This creamed corn is on the table in 15 minutes. You’ll never serve the canned stuff again.
Provided by: Food Hussy
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 6
  • 6 ears fresh corn, shucked and silks removed
  • 8 tablespoons salted butter
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 teaspoons sugar
  • 1/4 cup room temperature whole or 2% milk
How to cook:
  1. – With your ear of corn in a large bowl – you’re going to cut the corn off the cob – but it has to be in this specific way! You’re basically going to cut each side of the cob 3x – here’s how you do it:
  2. 1. Using a sharp knife, cut the ends of the kernels off (about 1/3 of the kernel) each cob. Be sure to ONLY cut off part of the kernels.
  3. 2. Do another cut on each side of the cob – this time you can cut deeper but you don’t have to cut all the way to the core.
  4. 3. Run the ears of corn on the side of the bowl and scrape each side of the cob down the side of the bowl and get the MILK out of the cobs. This is CRUCIAL to the recipe!
  5. – In a large skillet, melt the butter over medium heat.
  6. – Add corn with juices to the skillet.
  7. – Stir in the salt, white pepper and sugar and bring to a simmer.
  8. – Cover and cook for about 10 minutes until the corn is tender.
  9. – Add milk and stir. Heat for another couple of minutes.
  10. – Serve!
Notes: Creamed Corn Cornbread: Super Moist Recipe Without, First, preheat your oven to 375°F (190°C) and grease an 8x8 or 9x9 baking dish. Make batter. In a large mixing bowl, combine 3 large eggs, ¼ cup …

Mary Alice’s Creamed Fresh Summer Corn

Mary Alice’s Creamed Fresh Summer Corn
But my mother was also a weekend farmer. Summers were a rich stew of creosote, pig manure, raw cow’s milk, fly-stuffed barns, and the happy scents of molasses cookies, wood smoke, and yeast—with a strong undercurrent of wet dog. Fence posts needed pounding; barbed wire had to be stretched; hay had to be cut, tedded, raked, and baled; and pigs and Angus had to be chased up the road and back into fenced pasture. We sold our own Green River brand of pork and beef that, when mixed together, made our signature burgers. As for the garden, the theory was survival of the fittest. A full quarter acre was planted every spring with no intention of further support (that is, watering or weeding). There were always sufficient survivors to fill the root cellar and provide bitter and fresh greens, tomatoes, and herbs throughout the season. One of my favorite memories is August sweet corn. We grew our own (we still do), and it was nothing out of the ordinary to eat half a dozen ears when the corn first came in. Over time my mother had to find new ways of using the abundant crop, and my favorite was her recipe for Creamed Fresh Summer Corn. This was not a heavy, cream-laden dish— being mostly about the sweet, fresh corn instead—and it usually constituted an entire supper with only a loaf of anadama bread from our town’s resident baker, Marie Briggs, on the side. I can still see Mary Alice, the socialist intellectual, standing in front of our small log cabin stove preparing this dish, my sister Kate and I having milked and cut the kernels from the cobs. In later years Mary Alice found solace in good topsoil, a .22 pistol to keep the bears out of the birdfeeder, and an English shepherd named Dolly. My last memory of her was a Sunday good-bye. She often waved us off after dinner, standing high above on her second-floor porch, her eyes moist. Unfortunately her grandkids didn’t notice. Their grandmother was beyond their known world, like the candy-cottage witch from Hansel and Gretel. In later years they would remember a woman ahead of her time, who put local above global and dug deep into the ground for nourishment. When she died I inherited her ancient birch-and-gut snowshoes—there is nothing better in deep snow. They are a reminder to me that Mary Alice was fond of gearing up to challenge the elements or whatever else stood in her way. She knew the secret of life was in taking that first step. Her legacy is the garden and the cornfield, this is still our family’s hallowed ground. We plant every year with the expectation of those first sweet ears, which are quickly boiled or creamed. Good food always makes good memories.
Yields: 8 servings
Number of ingredients: 6
  • 12 ears fresh-picked corn, husked and silked,
  • 4 tablespoons unsalted butter ,
  • ½ cup heavy cream ,
  • ¾ teaspoon salt ,
  • Freshly ground black pepper, to taste (be generous!),
  • ,
How to cook:
  1. Step 1. , Milk the corn* and cut off the kernels, capturing both in a large bowl. Melt the butter in a skillet. Add the corn, all of its liquid, and the cream. Cook over medium heat, stirring occasionally, until mixture thickens and bubbles and the corn no longer tastes raw, about 8 minutes. Add salt and a good grinding of black pepper. (Be generous with the black pepper—it makes the recipe!)
  2. Step 2. , *There are a variety of inexpensive, old-fashioned corn strippers that will milk the corn (i.e., cut the kernels and extract the milk inside) and then cut the kernels from the cob. They are made from wood or metal and are about a foot long with a trough in the center that has small metal spikes and a rounded cutting blade that removes the kernels. You can also use a chef’s knife to slit the kernels, use the back of the knife to extract the milk, and then cut off the kernels using the blade.
Notes: Creamed Corn | Mary Duke Cooks!, Enjoy!Creamed Corn8 ears fresh corn, shucked 2 tablespoons unsalted butter plus additional for serving1/3 cup yellow onion, chopped3/4 …

Creamed Corn Mac and Cheese

Creamed Corn Mac and Cheese
A recipe for Creamed Corn Mac and Cheese by Spoon Fork Bacon - a food blog.
Provided by: Teri & Jenny
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 11
  • 1 pound dry elbow macaroni
  • 4 ½ tablespoons unsalted butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 cups fresh corn kernels (from 3 to 4 ears of corn)
  • ½ teaspoon sugar
  • 3 ½ tablespoons all-purpose flour
  • 1 ⅔ cups whole milk
  • 5 ounces shredded swiss
  • 2 ounces shredded white cheddar
  • salt and cracked black pepper to taste
  • Calories: 885 kcal
  • Carbohydrate: 113 g
  • Protein: 35 g
  • Fat: 33 g
  • Saturated Fat: 20 g
  • Cholesterol: 92 mg
  • Sodium: 221 mg
  • Fiber: 6 g
  • Sugar: 15 g
  • Serving Size: 1 serving
How to cook:
  1. Fill a large pot with water and bring to a boil over high heat.
  2. Add a small handful of salt and macaroni and stir together.
  3. Boil macaroni until al dente, 8 to 10 minutes, stirring occasionally.
  4. Remove macaroni from heat and reserve 1 cup of the pasta water.
  5. Drain pasta and rinse with cold water to stop cooking.
  6. Place pot back over medium heat and melt butter. Add shallot and garlic and sauté for 3 to 4 minutes. Season with salt and pepper.
  7. Add corn and continue to sauté for 3 to 4 minutes. Sprinkle sugar over corn mixture and continue to sauté for an additional minute.
  8. Remove ⅔ cup corn mixture from pot and set aside.
  9. Sprinkle flour over corn mixture remaining in pot and stir together until there are no raw lumps of flour left, 3 to 4 minutes.
  10. Slowly stir milk into the flour mixture and continue to stir together until mixture is smooth and begins to simmer and thicken enough to coat the back of a spoon.
  11. Remove pot from heat and stir in the shredded swiss followed by the cheddar, slowly and in small handfuls, until all the cheese has been added and melted into a smooth sauce. Season with salt and pepper.
  12. Fold in the cooked macaroni until fully incorporated and any of the reserved pasta water as needed if the mixture is too thick, 2 tablespoons at a time, until the macaroni and cheese is creamy and smooth.
  13. Adjust seasonings, stir and top with reserve corn mixture. Serve.
Notes: Creamed Corn Mac and Cheese, Place pot back over medium heat and melt butter. Add shallot and garlic and sauté for 3 to 4 minutes. Season with salt and pepper. Add corn and …

Maryann's Sweet Cornbread

Maryann's Sweet Cornbread is quick to put together and a perfect side dish to go with your favorite chili or soup.
Provided by: Barbara
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 8
  • 2 cups Bisquick baking mix
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 3/4 cup sugar
  • 1/2 cup melted butter
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 8 ounces creamed corn (1 cup)
  • Carbohydrate: 29 g
  • Protein: 4 g
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Cholesterol: 38 mg
  • Sodium: 341 mg
  • Fiber: 1 g
  • Sugar: 12 g
  • Calories: 217 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 350 degrees F. Grease or spray a 13 x 9 inch baking dish with non-stick cooking spray.
  2. In a mixing bowl, combine Bisquick, baking soda, cornmeal and sugar. Add melted butter and buttermilk and stir. Then add the eggs and corn. Mix until smooth.
  3. Bake for 25 to 35 minutes or until a toothpick comes out clean. If it starts to brown too much, cover loosely with foil half way through.
Notes: The BEST Crock-Pot Cream Corn Recipe, Instructions. Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely …
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