Southern-Style Creamed Corn

Before you tell me that you don't like creamed corn I want you to consider something. Have you ever had creamed corn that didn't originate in a can? If not, stop complaining about how you don't like creamed corn, you've never had the real thing. The real thing tastes absolutely nothing like its canned counterpart.

Ok, I'm done with my mini-rant now.

But seriously, creamed corn really is an under appreciated dish because many people do associate it with the high fructose corn syrup laden canned variety they were served as a child. That stuff is just gross (please tell me I didn't just insult your favorite side-dish or childhood memory, or both.) The real thing will make you realize you've been missing out all along, so don't be afraid to give this recipe a try, I promise it really does taste wonderful.

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Southern Style Creamed Corn
makes approximately 12 servings

Ingredients

2 (16oz) bags of frozen sweet corn
2 cups heavy cream
½ cup whole milk
2 Tablespoons white sugar
2 Tablespoons bacon drippings
2 Tablespoons salted butter
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 Tablespoons all-purpose white flour 

Optional:

If you are planning on making this dish for the holidays a little something red and green will really make this dish festive. Try dicing up a little red and green bell pepper, sauté it in the bacon drippings, then add it to the corn before cooking.

½ cup diced green bell pepper
½ cup diced red bell pepper

Directions

  • In a skillet melt bacon drippings over medium heat and add bell pepper. Sauté and set aside for later.
  • In a separate bowl combine cream, sugar, and flour then add to skillet. Stir in black pepper, white pepper, cayenne pepper and smoked paprika. Continue to stir and let mixture thicken.
  • Add both bags of corn, butter, and bell pepper. Cook on medium heat for about 15 minutes, stirring frequently. Add milk to thin as needed, then serve immediately or put in a crock-pot to keep warm.