This is a nice vegetable dish for potluck. It's easy to make, tasty and easy to multiply. All you have to do is to multiply the ingredients. I'm a creamed corn fan. I wasn't when all I'd ever eaten was the canned stuff.
This is Sheila's recipe. She got it from her Mammaw. Mammaw was a tiny little elderly woman when I first met her. She wore her hair in a three foot long Indian style braid which she kept coiled on top of her head like a little tidy bird nest. She was a lovely woman and welcomed me to the family with open arms. She had a way with food. Like me, she tended to use every dish and pot in the kitchen when cooking, unlike Sheila who can make a 5 course meal and put it on the table without leaving any sign she'd ever been cooking. Like Mammaw, when I get done making a bowl of soup from a can it looks like the aftermath of firefight conducted by a division of US Marines.
Here's the recipe:
- Can of whole kernel corn and a can of creamed corn or 8-10 ears of corn
- 4 oz cream cheese
- 1/4 tsp salt
- 2 tbsp butter or margarine
- 2-3 tbsp flour
- 1/4 cup evaporated milk
- In skillet melt margarine
- Add cream cheese
- Sprinkle flour into the margarine until it begins thickening
- Slowly add evaporated milk and salt. Allow to thicken and cream cheese to melt.
- Pour in can of whole corn and a can of creamed corn. If you want it just like Mammaw's, use corn on the cob. You should scrape the whole corn kernels right off the cob with a good paring knife. Then you don't have to add any canned corn at all.
- Allow to thicken.
If you make it up on Friday for a Sabbath potluck, simply put it in Tupperware® and heat it up in a skillet or microwave just before lunch. The whole kernel corn gives creamed corn some body. It's an easy side dish to go with the usual assortment of lasagna, enchilada casseroles, salads and main dishes. Enjoy.
© 2017 by Tom King