Susan Spess Shay

Still playing make believe.


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Grandmommy Corn

Corn female flower AKA corn silk. The incipien...

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My mom was a great cook. All the women and most of the men in my family are, but Mom was an extra special cook.

She grew up during the depression. At that time everyone–dads, moms, grandparents and kids helped make ends meet, especially if you came from a farm family.

The reason she could cook so well was because she didn’t want to chop cotton in the field, so she’d volunteer to cook. If she hadn’t done a great job, they wouldn’t have let her keep cooking. (And I wouldn’t blame them.)

Mama’s corn would make your tongue lap your brains out. (Saying courtesy of Grandad Ray.)

Grandmommie Corn–

I usually start with eight or ten ears of corn. Shuck them and cut off the kernals, but not too close to the cob. When you have all the corn off, go back and scrape the cob with the edge of your knife to get the “milk” out. (Mama said that’s what thickens the corn.) 

Melt a couple of tablespoons of bacon drippings in a heavy skillet. (Enough to cover the bottom.) When it’s hot, add the corn and saute for a few minutes. Yellow corn will turn bright yellow. How long you saute it depends on how much corn you have and how big your pan is.

After several minutes, add a tablespoon or two of sugar (depending on how sweet the corn is) salt and pepper to taste. (Don’t you hate it when someone says that?) Stir.

Then add enough half-and-half (heavy cream or milk–I use 2% milk because that’s what I usually have on hand) to make it look like creamed corn. Heat to a  simmer, but don’t let the cream come to a rolling boil. (It’ll curdle.)

Taste to make sure it’s good and serve.

While everyone is telling you how brilliant you are to be able to cook like that, say a little prayer of thank for my mama. She was the best!

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