Creamed Corn (Southern Style)
(Recommended White Silver Queen Corn)
4 ears corn: 1 Tbsp. sugar, 1 tsp. all-purpose flour, Black pepper (NO SALT), 1/2 cup milk, 1/4 cup cold water, 1 tsp. butter
8 ears corn: 2 Tbsp. sugar,1 Tbsp.all-purpose flour, Black pepper (NO SALT),1 cup milk, 1/2 cup cold water, 1 Tbsp. butter
Shulk, silk and wash corn on cob thoroughly. Cut off tips of cobs. In large bowl, cut the corn using a wooden corn cutter catching all the milky liquid.
Whisk together sugar, flour & pepper. Add the milk and water. Mix. Combine with corn.
In a large iron skillet, fry out 2 small pieces of fat back and remove from the pan. Add corn mixture to the grease in skillet and turn heat down to medium-low. Stir very often until it becomes creamy, cooking for 30 minutes. Add butter right before serving.
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