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Easy Homemade Creamed Corn Recipe

Today, I'm going to share my easy homemade creamed corn recipe with you. My family loves it, and I think yours will too! The recipe below feeds up to 8 people. And this is soooo much better than canned creamed corn, which I will not eat at all. Sorry Green Giant et al. 

Patricia's Creamed Corn Recipe

  1. To begin with, you'll need 15 to 20 ears of corn.
  2. Next, clean the corn.
  3. After cleaning, cut off the kernels.
  4. As the kernels are removed, slide the edge of the knife down each cob to extract the remaining juices. 😉This part can be a bit messy but it's worth it.
  5. In the skillet, melt 2 sticks of margarine on high. It will melt faster if you cut each stick into 4 or 5 smaller sections.
  6. Put your corn kernels and extracted juices in the skillet once the margarine has melted.
  7. Stir until the corn is coated with the butter. 
  8. Pour in a full can of evaporated milk (shake well before opening).
  9. Bring to a boil, then turn down to medium heat. Cook at this setting until the margarine and evaporated milk start to thicken. Stir frequently so the corn doesn't stick to the bottom of the skillet. Occasionally, as you stir, use the spoon to gently squeeze more juice out of the kernels.
  10. Once the margarine and milk start to thicken, turn the heat down to medium low and continue stirring frequently. Ingredients will thicken more.
  11. The entire cooking time will take 45 minutes to 1 hour. If you find that it's thickening faster than this, you can turn the corn to low until the remainder of your meal is cooked. Continue to stir so it will stay warm.

Homemade Creamed Corn
Image courtesy of Preppy Skillet via Pinterest

NOTE: If you're feeding up to only 4 people, you can scale down to 10 ears of corn, 1 stick of margarine, and about 1/2 a can of evaporated milk. Cook time will be about 30 to 45 minutes for this scaled down version.

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Enjoy and God bless,

Patricia


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