Southern-Style Creamed Corn

creamed_corn

creamed_cornTraditionally, this recipe is made with fattening lard, but our version is much healthier and doesn’t lose a bit of flavor.

1/2 cup organic half and half

1/2 cup water

1 tsp organic cornstarch (non-gmo)

6 ears of corn, shucked, stripped and scraped. Fresh is best but you can use 1 pound of frozen corn kernels as well.

2 Tbsp butter

sprinkle chipotle pepper seasoning to taste or use 1/2 tsp Liquid Smoke.

salt and pepper to taste

Combine milk and water; whisk in cornstarch in a medium saucepan. Add corn and stir in Liquid Smoke or Chipotle and butter. Cook for about 15 minutes or until reduced and thickened. If you like creamy-style, take half of the corn mixture and put it in a blender. Pulse a couple times and return it to pan.

NOTE: If you will be canning this recipe, omit the half and half because it will make the sweet corn sour over time. When cutting the corn from the cob, get as close as possible to the cob, the juices from cutting it close with a knife will create it’s own cream.

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