Gray’s Southern Creamed Corn
Gray’s Southern Creamed Corn is rightfully named after my granny, Gray. Creamed corn was a staple on her table and has certainly become a staple on my table, especially during holidays. Aside from the fact it’s the most coveted side dish during the holidays, it adds gorgeous color to the table.
Ingredients
- 4 Tablespoons unsalted butter
- 8 cobs of corn , cut close to the cob
- 3/4 cup of milk
- 4 Tablespoons flour
- 1 cups cream
- 3 Tablespoons sugar
- 2 teaspoons Kosher Salt
- 1/2 teaspoon pepper
- 1/2 red bell pepper (optional)
Instructions
- In a medium-sized skillet over medium heat, melt butter. Add corn and all its “milk” or the liquid produced from the cob to the skillet. I like to leave one cob cut without the "milk" to add a little "meat" to the creamed corn. Cook the corn for about 5 minutes stirring constantly. If the corn begins to stick add a little water to the pan.
- In a medium-sized bowl, stir milk and flour together. Add mixture to the skillet. Once the mixture begins to thicken (about a minute), add the cream and stir to incorporate. Add the sugar, salt and pepper and continue to stir until thick and creamy. Remove creamed corn to a serving bowl and sprinkle bell pepper over the top of the creamed corn. Serve immediately.
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