General fitness, health and nutrition · Public discussion

Do you like creamed corn?

Started by Richard'S ~Ja~ · · Last activity · 8 posts · 426 views

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01 / Original postDo you like creamed corn?Richard'S ~Ja~ · 27 Dec 2003 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Jean Clarke · 30 Dec 2003

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General fitness, health and nutrition
Published
27 December 2003
Last activity
30 December 2003
Original author
Richard'S ~Ja~
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8
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  1. Original post
    Richard'S ~Ja~
    Archived post
    #1

    I've not cared for creamed corn ever, not until Christmas Day with a first try of this recipe I'd
    like to share....

    Classic Creamed Corn Au Gratin (serves 6...except in my house!). Recipe obtained with
    permission=A0from the Summit House Restaurant: =A0 *1 lb. frozen kernel corn 12 oz. whipping cream
    1-1/2 Tbsp. melted butter (set aside) 1-1/2 Tbsp. flour (set aside)
    1/2 tsp. salt 2 Tbsp. sugar A couple of cranks of fresh-ground white pepper A sprinkling of
    Parmesean cheese to top while broiling

    *The frozen corn overcooks very easy and turns gummy-tough,=A0so next time I will try fresh, or even
    drained canned corn.=A0 Since it won't cool-change the temperature of the cream when you dump it in
    like the frozen does, the overall cooking time might vary to just a bit less.

    Bring the corn, cream, salt, sugar and pepper to a boil and simmer for five minutes...do not
    overcook! In a separate small saute pan, make a roux out of the butter and flour.=A0 Add to corn
    mixture and mix well.=A0 Remove from heat. Transfer everything to a casserole dish, sprinkle with
    the cheese and brown under the broiler...again watch carefully that you don't overcook.

    =A0=A0=A0Picky ~JA~

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  2. Sportkite1
    Archived post
    #2
    Quoted message said:

    From: [email hidden]

    Quoted message said:

    I've not cared for creamed corn ever, not until Christmas Day with a first try of this recipe I'd
    like to share....

    <---yummy recipe snipped--->

    I never had "real" creamed corn until my SO made it for me from freshly picked organic corn grown in
    Oregon. Just heated through in salted boiling water, then the corn was cut from the cob, THEN he
    took the back of the knife and got every bit of the pure essence of the corn cream from the cob. He
    deftly tossed the corn and its' cream over the heat with a pat of sweet butter and plenty of freshly
    ground pepper.

    Oh my, am I glad that there is Winter corn here in Florida. I'm so ready for it.

    Ellen

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  3. Notbob
    Archived post
    #3
    Richard's ~JA~ said:

    1-1/2 Tbsp. flour (set aside)

    You might consider substituting corn starch for the flour.

    nb

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  4. Richard'S ~Ja~
    Archived post
    #4

    nb replies that I might substitute cornstarch for the flour in this creamed corn dish that I find of
    perfect, non-watery consistency. Please, I'd like to ask what that may change, and how the dish
    could perhaps become better? Has it anything to do with the frozen corn therewith becoming of a
    less than tough-gummy bite?

    =A0=A0=A0Picky ~JA~

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  5. Notbob
    Archived post
    #5
    Richard's ~JA~ said:

    nb replies that I might substitute cornstarch for the flour in this creamed corn dish that I find
    of perfect, non-watery consistency. Please, I'd like to ask what that may change, and how the
    dish could perhaps become better?

    Well, for one, it might improve the flavor, seeing as corn starch is made from .....wait for
    it......... CORN!!

    nb

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  6. Wayne Boatwrigh
    Archived post
    #6

    notbob <[email hidden]> wrote in news:K9iHb.671336$Tr4.1679591
    @attbi_s03:

    Quoted message said:
    Richard's ~JA~ said:

    nb replies that I might substitute cornstarch for the flour in this creamed corn dish that I find
    of perfect, non-watery consistency. Please, I'd like to ask what that may change, and how the
    dish could perhaps become better?

    Well, for one, it might improve the flavor, seeing as corn starch is made from .....wait for
    it......... CORN!!

    nb

    My mom made this for years using cornstarch. I have also made it many times and used flour only once
    when I was out of cornstarch. I think that both the taste and texture are quite different, and that
    cornstarch is a big improvement.

    Wayne

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  7. Mpoconnor7
    Archived post
    #7

    I love corn, but have never cared for creamed corn, and I've tried it dozens of times.

    Michael O'Connor - Modern Renaissance Man

    "The likelihood of one individual being correct increases in a direct proportion to the intensity
    with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait".

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  8. Jean Clarke
    Archived post
    #8

    I try to be careful not to over cook freshly shaven corn; boil gently in a little cream, salt/white
    pepper. remove from the fire and add a goodly dollop of butter. Put at least a third of it in a
    blender (be careful not to overload the machine while the corn is hot), and pulse until creamy but
    still crunchy. Add to the tender whole kernels, and you have yums from all who partake of it.....

    Just a Jeanie

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