Cooking Homemade Cream Style Corn

 Yesterday, I shared with you my definition of Homemade Cream Style Corn and showed you how to cut it off the cob.  

Today, we’re Cooking Homemade Cream Style Corn!

Unlike any corn you’ve probably ever made, it’s cooked IN the oven.  I highly recommend a well seasoned cast iron skillet but I suppose any oven proof dish would work.  I’m going to go all “Paula Deen” and just let you know up front…in this dish, there’s no such thing as TOO MUCH butter, y’all.  

If you have frozen the corn, it can be pulled out of the freezer and put right into the oven, without thawing.  It will take a while longer to cook but still taste just as fresh as the day it was cut off the cob.

Here’s the Recipe:

Corn that has been cut and scraped off the cob 

*This recipe is for about 1 dozen ears*

Large cast iron skillet

1/2 stick of butter 

1/2 tsp salt – more if needed

1/2 tsp pepper

1 tsp sugar – optional (I use it)

Preheat oven to 350 degrees

Pour corn in cast iron skillet

Sprinkle with salt, pepper and sugar – stir

Cut butter into slices and place on top

Bake about 30-40 minutes or until corn is tender

Check and stir about half way through cooking time.  Add a small amount of water if corn is getting dry.  This will depend on your corn. Mine had a lot of milk so no water was needed.

More salt, pepper or butter may be added to suit your taste.

I like to serve it right in the skillet.  Be careful, it will be EXTREMELY HOT!

Many of my recipes are near and dear to my heart, but this one I really LOVE!  

Cream Style Corn

2014-08-09 11:39:48

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Ingredients

1. Corn that has been cut and scraped off the cob
2. *This recipe is for about 1 dozen ears*
3. Large cast iron skillet
4. 1/2 stick of butter
5. 1/2 tsp salt - more if needed
6. 1/2 tsp pepper
7. 1 tsp sugar - optional (I use it)

Instructions

1. Preheat oven to 350 degrees
2. Pour corn in cast iron skillet
3. Sprinkle with salt, pepper and sugar - stir
4. Cut butter into slices and place on top
5. Bake about 30-40 minutes or until corn is tender
6. Check and stir about half way through cooking time. Add a small amount of water if corn is getting dry. This will depend on your corn. Mine had a lot of milk so no water was needed.
7. More salt, pepper or butter may be added to suit your taste.

Notes

1. I like to serve it right in the skillet but be careful, it will be EXTREMELY HOT!

By Danita @O Taste And See

O Taste and See https://otasteandseeblog.com/