Creamed corn recipe

[Clipper]

www.food.com/recipe/creamed-corn-145165

I love creamed corn and found this recipe for it on-line. Nothing like the canned stuff in which the corn is absolutely emulsified.


I substitute half and half for the milk, and use two tbsp. of bacon grease and one tbsp. of butter. I took the bacon grease idea from another Southern recipe for creamed corn.

There are many recipes for creamed corn on-line and while this one may not be the very best of the best, it is very good and much easier as well as quicker to make than some of them that use fresh corn on the cob. It is definitely not "low fat."

Today's menu for the two of us is honey glazed baked ham, mashed potatoes with cream gravy, freshly steamed broccoli, creamed corn, homemade coleslaw, freshly baked biscuits, and apple pie for dessert.

It is a hell of a spread for two of us. We will be eating left overs all week. I like to have lots of left over ham for ham salad and to eat for breakfast with eggs.

I hope everyone enjoys their Easter

[kit]

I realize that some of us 'live to eat' and therefore enjoy our time futzing around in the kitchen, scratch cooking and being careful about what ingredients go into our bodies. Others just 'eat to live' and don't really care about any of it. They're the ones who usually skip over the Food & Fun thread, which is probably for the best. I like working in the kitchen (and not just because the light is better there).  

Clicking on the above website posted by Clipper demonstrates that there are several ways to make cream corn, each slightly different, but always delicious to somebody. This shows us that cooking by recipe is good up to a point, but learning the technique rather than just the recipe offers the cook much more flexibility and creativity.

The goal of a creative cook or chef is to produce a wholesome dish that is very enjoyable to the person or persons eating it. As Clipper pointed out, when preparing a particular food he may substitute the ingredients a bit to suit his family's taste. I often do the same. These variations are made to 'tweak' the enjoyment of the final consumer. Although my tastes may vary slightly from Clipper's we both tend to cook by technique rather than sticking to a particular recipe. This is easy for me since I live alone and adjusting the amount of this or that is what makes my tummy happy. I'm the only one I have to please.

Other folks who have contributed to the Food and Fun thread have given me some great ideas which have resulted in my making variations and substitutions that I find delicious. This is probably why I tend to post suggested techniques rather than definite recipes. In cooking, this is a good thing although in baking one should stick to specific amounts. Some of my substitutions in baking have resulted in some fairly significant disasters.

So thanks to everyone who posts a recipe or a technique on this thread. Although I don't comment on all of them, I do read them and try to learn the technique involved.