On Wed, 11 Jul 2018 18:48:50 -0000 (UTC), Wayne Boatwright
> wrote:

>On Wed 11 Jul 2018 08:36:33a, U.S. Janet B. told us...
>
>> On Wed, 11 Jul 2018 06:59:26 -0400, Boron Elgar
>> > wrote:
snip
>>>
>>>Sounds terrific. I have not had creamed corn in ages and ages.
>>
>> I haven't either. I used to make it with my fresh garden corn but
>> I've lost the method that I used.
>> Janet US
>>
>
>My mother used to make it, first using a corn slicer that had a blade
>for an adjustable cut and a tiny vertical piece on ne of the blades
>that would split the kernals. Once cut the cobs were scraped with a
>dull knife to release all remaing "milk" that was left from cutting
>the kernals. Put into a large cook pot, she added a bit of sugar, a
>smdgen of salt, and a spoon of butter. If it wasn't soupy enough, a
>little water and/or milk was added. The whole mixture was cooked
>slowly until the right texture was reached.

that sounds about right, thx