Best 5 Better Than Grannies Creamed Corn Recipes
Craving a creamy, comforting dish that brings back warm memories of grandma's cooking? Look no further than our comprehensive guide to finding the best creamed corn recipe that surpasses even your grandmother's cherished version. In this article, we've gathered a diverse collection of recipes that promise an unforgettable creamed corn experience, guaranteed to delight your taste buds and leave you yearning for more. From classic family recipes passed down through generations to innovative culinary creations that add a modern twist to this timeless dish, our selection caters to every palate. Prepare to embark on a culinary journey that will redefine your perception of creamed corn, transforming it into a dish that will steal the spotlight at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
ALTON BROWN'S CREAMED CORN
Well alton calls this "better than grandma's" creamed corn. Well my grandmom always made the can variety So i am sure it is better.
Provided by Xexe383
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
- In a large mixing bowl, place a paper bowl in the middle of the bowl.
- Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
- After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.
- Add the rosemary.
- Sprinkle the corn with the sugar and turmeric.
- Stir constantly for about 2 minutes.
- Sprinkle the cornmeal onto the corn, using a whisk to combine well.
- Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
- Remove the rosemary.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 557, Fat 36.2, SaturatedFat 21.2, Cholesterol 118.9, Sodium 192.7, Carbohydrate 57.9, Fiber 7.2, Sugar 12.8, Protein 10
CREAMED CORN - BETTER THAN GRANNIE'S RECIPE
Provided by jimrich1
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent. After cutting/stripping the kernels off the cobs, use the dull backside of the knife to scrape any remaining pulp or milk from the cobs. Add the corn and pulp mixture to the onions in the saucepan and cook over medium high heat until the juice from the corn has tightened. Add the rosemary and sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn and whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 - 3 minutes. Remove the rosemary and season with freshly ground pepper.
BETTER THAN GRANNIE'S CREAMED CORN
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent. In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.
BETTER THAN GRANNIE'S CREAMED CORN
Make and share this Better Than Grannie's Creamed Corn recipe from Food.com.
Provided by Juenessa
Categories Corn
Time 20m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
- In a large mixing bowl, place a paper bowl in the middle of the bowl.
- Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
- After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
- Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened (I took this to mean reduced a bit?).
- Add the rosemary.
- Sprinkle the corn with the sugar and turmeric.
- Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well.
- Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
- Remove the rosemary.
- Season with freshly ground black pepper.
Nutrition Facts : Calories 557, Fat 36.2, SaturatedFat 21.2, Cholesterol 118.9, Sodium 192.7, Carbohydrate 57.9, Fiber 7.2, Sugar 12.8, Protein 10
Tips:
- Use fresh corn. Fresh corn on the cob is the best choice for this recipe, but you can also use frozen or canned corn. If using frozen corn, thaw it before cooking.
- Cook the corn properly. The corn should be cooked until it is tender but still has a slight crunch. Overcooked corn will be mushy.
- Use a good quality cream. The cream is what gives creamed corn its rich flavor, so it's important to use a good quality cream. Heavy cream or whipping cream are both good choices.
- Season the corn to taste. Salt and pepper are the basic seasonings for creamed corn, but you can also add other spices, such as garlic powder, onion powder, or paprika.
- Serve the creamed corn immediately. Creamed corn is best served immediately after it is made. It can be reheated, but it will not be as good as when it is fresh.
Conclusion:
Creamed corn is a delicious and versatile side dish that can be served with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with flavor, creamed corn is sure to be a hit at your next meal.
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