Southern Creamed Corn
CREAMY, SOUTHERN-STYLE CREAMED CORN MADE WITH FRESH ROASTED CORN, CREAM, MILK, SUGAR, AND TOPPED WITH SMOKEY BACON
Servings 4 people
- 2 1/2 cups fresh roasted corn about 7-8 ears of corn
- 1 cup heavy whipping cream
- 1/2 cup milk
- 1-2 tablespoons sugar
- 5 slices bacon
- 1 tablespoon bacon grease
- 1 tablespoon flour
- salt and pepper
Preheat oven to 425 F.
Place corn directly on oven rack and roast for 20 minutes (do not remove husk)
Let roasted corn cool off.
Cut kernels from cob into a large bowl.
Add in heavy cream, milk and sugar. Set aside.
Fry bacon in a deep skillet, leaving 1 tablespoon of oil in the skillet.
Chop bacon into pieces and set aside.
Add flour to hot oil and stir until flour is golden and cooked.
Add in corn mixture.
Simmer until thick and creamy, about 30 minutes.
Remove from heat and add salt and pepper to taste.
Garnish with chopped bacon and parsley.