November 20, 2013


Delicious, down-home Southern cooking had never tasted so good!


I was asked the other day how my mother learned to cook southern food, since she had been born in raised in Ohio? Well part of what I knew was that Mother's domestic, Miss Mary,  in Vicksburg showed her a few of their old family recipes. Among them was how to make creamed corn in a black iron skillet. Many of us southerners will have creamed corn in the summer, when fresh corn is plentiful and the other time when it is a savored recipe, is Thanksgiving. Frozen corn may be substituted in Mary's recipe and believe, me, it is SO GOOD! Miss Mary also made the most divine fried corn and okra. If y'all ever come down south and want to try a long time southern recipe, you will have no problem finding a restaurant that serves creamed corn...even the most expensive steak houses will feature this as one of their signature dishes! Ha! I have no doubt this would make Miss Mary proud!

Mary’s Creamed Corn-Vintage Vicksburg
2 packages (20 ounces) frozen kernel corn
8 ounces (1/2 pint) whipping cream
8 ounces (1/2 pint) Homogenized milk (whole milk)
1 t. salt
½ t. black pepper
1/4 teaspoon Accent
6 t. sugar
A sprinkle of cayenne pepper
2 T. melted butter
2 T. flour

 Combine all ingredients except last two in a pot and bring to a boil.
Simmer 5 minutes.
Blend butter with flour; add to the corn, mix well and remove from heat and you are ready to eat!

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