Old Fashioned Skillet Corn!!!

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Frozen corn can be substituted when fresh corn is not in season. Also, you can substitute 1 tablespoon honey for the sugar to make creamy honey skillet corn…

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Ingredients  [ For 2 to 4 people ]    [   Preparation time : 15 minute  –  Cooking time : 20 minutes  ]

  • 4 – ears fresh corn, husked and cut off the cob
  • 2 – cups water (to soften corn)
  • 2 – tablespoons bacon grease
  • 1 1/2 – tablespoons flour
  • 2 1/2 – tablespoon sugar
  • salt and pepper, to taste
  • 1 – cup half and half
  • 1/2 – cup water
  • 2 – tablespoon butter

Preparation Method

  1. Shuck corn and pull off silk and rinse under cool running water.
  2. Using a knife remove corn from the cob (I use a bundt pan for this part).
  3. Using the dull side of your knife, scrape the cob to get all the corn milk. Set corn aside.
  4. In a large (10 1/2 in) cast iron skillet, add the corn and 2 cups water or (enough to cover corn).
  5. Bring the mixture to a boil, reduce heat and simmer until the corn is soft (about 20 – 30 minutes).
  6. Drain corn and set aside. Rinse and dry the skillet and return to the stove. 
  7. Preheat the cast iron skillet over medium-high heat and add the bacon grease, until melted.
  8. Add the corn and saute over medium-low heat for about 3-5 minutes.
  9. In a medium-size bowl or large measuring cup, add the flour, sugar, salt and pepper, half and a half and 1/2 cup water.
  10. Whisk the mixture until blended.
  11. Pour the milk-flour mixture over the corn and mix until blended.
  12. Bring the corn mixture to a boil, reduce heat to med-low and simmer the corn mixture, stirring occasionally for 25-30 minutes until the mixture thickens and becomes creamy.
  13. Turn off the heat, add the butter and mix until blended. Season with additional salt and pepper before serving.

 

 

Enjoy it!!

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