On Monday, May 2, 2016 at 1:43:49 AM UTC-4, Sky wrote:
> On 5/1/2016 3:14 PM, Cindy Hamilton wrote:
> >
> > On Sunday, May 1, 2016 at 2:35:53 PM UTC-4, Dave Smith wrote:
> >
> >> On 2016-05-01 10:36 AM, jmcquown wrote:
> >>>
> >>>> Creamed corn is partially digested upchuck. I'll totally pass on that
> >>>> <shiver>.
> >>>>
> >>>> -sw
> >>>>
> >>> That's pretty much what it looks like. Give me a roasted ear of corn
> >>> any time.
> >>
> >> My mother used to serve us creamed corn. I always thought it was a
> >> substandard way to do corn.
> >
> > Real creamed corn sounds delightful:
> >
> > <http://www.marthastewart.com/341011/creamed-corn>
> >
> > Canned, not so much.
>
> Ditto =8-) That's a nice recipe; thanks for sharing the link. Can't
> say that I've ever used sugar when making creamed corn. IMO, excellent
> sweet corn shouldn't need the additional sugar, but that's just me.

Well, that's why we all know how to cook: so we can use our judgment
about such things. I found another creamed corn recipe that called
for rosemary, turmeric, and cornmeal. I think I'd just leave those out.
IIRC, the turmeric was to make it more yellow and the cornmeal was to
make it thicker.

Cindy Hamilton