Baked creamed corn
Last updated 6/12/2012 1:06:06 AM. Recipe ID 31432. Report a problem with this recipe.
Title: Baked creamed corn
Yield: 4 Servings
6 Ears fresh corn
3 tb Butter; melted
Salt & pepper to taste
I had never tasted this dish, nor had I ever even heard of it,
until one of my staff in Chicago, Mark Blank, told me about his
summer days on his grandfather's farm in Indiana. This was one of his
favorite dishes and he even brought me the device that his
grandfather had made for this special dish. You need a corn scraper
in order to do this properly, and it can be done only with fresh
corn. I just bought an "original" Lees corn cutter and creamer and it
seems to work quite well.
When Mark was sitting in a corner of the studio scraping, he said,
"You know, this won't taste right. You have to have bees flying about
your head while you scrape corn in the lndiana sun. We have no bees!"
The dish is quite delicious, nevertheless. You will think that there
is actually cream in this dish, but there is none.
Scrape the corn from the cob and cream it, using a corn
cutter/creamer. Place the mixture in a greased baking dish and pour
the melted butter on top. Bake uncovered at 375ø for about 30
minutes, or until the top lightly browns.
From . Downloaded from Glen's MM
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