Soups
and Vegetables:
Southern
Creamed Corn
from
Atlanta
Cooknotes
INGREDIENTS:
14
ears of white corn, husked and washed
1-1/2
cups water
3
Tablespoons all-purpose flour
1-1/2
Tablespoons butter
2
teaspoons salt
2
teaspoons sugar
1
teaspoon pepper
2
Tablespoons bacon drippings
TO
PREPARE:
Run
a sharp knife between each row of kernels. Cut the kernels from the
cob, saving all the juice. Place kernels and juice in a large bowl.
With the dull side of the knife, scrape each cob over the bowl to release
all the milky juice. Add all remaining ingredients except bacon drippings,
mixing well. In a large skillet, heat bacon drippings and add corn
mixture, stirring until well mixed. Bring to a boil, reduce heat, cover,
and simmer 45 minutes or until mixture thickens. Stir occasionally.
SERVES:
8 - 10
Copyright 1982 The
Junior League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm)
to purchase copies of Atlanta Cooknotes
and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
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