On Saturday, March 27, 2021 at 1:02:50 PM UTC-4, US Janet wrote:
> I have absolutely no idea where I learned how to make creamed corn.
> There are tons of recipes on the 'Net. I looked in all of my oldest
> cookbooks for the recipe I remember but couldn't find it. I'm
> guessing I got the recipe from Organic Farming and Gardening decades
> ago.
> Anyway.
> Set the cobs on end and slice downward with a sharp knife to cut the
> kernels off the cob. (doing it the old fashioned way, you would also
> scrape the back of your knife down the cob to release all the little
> bit of corn and juices left behind. This stuff is what originally
> made the corn dish 'creamy')
> That is the way that I originally made sweet corn.
>
> Now, I put a bit of butter in a pan (1 TBSP?), the corn tossed with
> maybe 1TBSP flour, S&P, 1/4 cup water and cook for a little bit and
> then add maybe 1 cup of cream. and cook to desired tenderness and
> thickness. Only add a teaspoon or so of sugar if your corn isn't very
> sweet.
>
> That's the best that I can do. I just cooked by rote yesterday and
> don't really remember exactly how much and when.
>
> Check the Internet. Lots of recipes out there, some with some
> interesting twists.

And a lot of them include more ancient recipes in french, of course.