I've not cared for creamed corn ever, not until Christmas Day with a
first try of this recipe I'd like to share....

Classic Creamed Corn Au Gratin (serves 6...except in my house!). Recipe
obtained with permission=A0from the Summit House Restaurant:
=A0
*1 lb. frozen kernel corn
12 oz. whipping cream
1-1/2 Tbsp. melted butter (set aside)
1-1/2 Tbsp. flour (set aside)
1/2 tsp. salt
2 Tbsp. sugar
A couple of cranks of fresh-ground white pepper
A sprinkling of Parmesean cheese to top while broiling

*The frozen corn overcooks very easy and turns gummy-tough,=A0so next
time I will try fresh, or even drained canned corn.=A0 Since it won't
cool-change the temperature of the cream when you dump it in like the
frozen does, the overall cooking time might vary to just a bit less.

Bring the corn, cream, salt, sugar and pepper to a boil and simmer for
five minutes...do not overcook!
In a separate small saute pan, make a roux out of the butter and
flour.=A0 Add to corn mixture and mix well.=A0 Remove from heat.
Transfer everything to a casserole dish, sprinkle with the cheese and
brown under the broiler...again watch carefully that you don't overcook.

=A0=A0=A0Picky ~JA~

>From:

>I've not cared for creamed corn ever, not until Christmas Day with a
>first try of this recipe I'd like to share....

<---yummy recipe snipped--->

I never had "real" creamed corn until my SO made it for me from freshly picked
organic corn grown in Oregon. Just heated through in salted boiling water, then
the corn was cut from the cob, THEN he took the back of the knife and got every
bit of the pure essence of the corn cream from the cob. He deftly tossed the
corn and its' cream over the heat with a pat of sweet butter and plenty of
freshly ground pepper.

Oh my, am I glad that there is Winter corn here in Florida. I'm so ready for
it.

Ellen

On 2003-12-27, Richard's ~JA~ > wrote:

> 1-1/2 Tbsp. flour (set aside)

You might consider substituting corn starch for the flour.

nb

nb replies that I might substitute cornstarch for the flour in this
creamed corn dish that I find of perfect, non-watery consistency.
Please, I'd like to ask what that may change, and how the dish could
perhaps become better? Has it anything to do with the frozen corn
therewith becoming of a less than tough-gummy bite?

=A0=A0=A0Picky ~JA~

On 2003-12-27, Richard's ~JA~ > wrote:
> nb replies that I might substitute cornstarch for the flour in this
> creamed corn dish that I find of perfect, non-watery consistency.
> Please, I'd like to ask what that may change, and how the dish could
> perhaps become better?

Well, for one, it might improve the flavor, seeing as corn starch is
made from .....wait for it......... CORN!!

nb

notbob > wrote in news:K9iHb.671336$Tr4.1679591
@attbi_s03:

> On 2003-12-27, Richard's ~JA~ > wrote:
>> nb replies that I might substitute cornstarch for the flour in this
>> creamed corn dish that I find of perfect, non-watery consistency.
>> Please, I'd like to ask what that may change, and how the dish could
>> perhaps become better?
>
> Well, for one, it might improve the flavor, seeing as corn starch is
> made from .....wait for it......... CORN!!
>
> nb
>

My mom made this for years using cornstarch. I have also made it many
times and used flour only once when I was out of cornstarch. I think that
both the taste and texture are quite different, and that cornstarch is a
big improvement.

Wayne

Regarding the recipe ~JA~ posts for creamed corn....
>nb replies that I might substitute cornstarch for
>the flour in this creamed corn dish that I find of
>perfect, non-watery consistency. Please, I'd
>like to ask what that may change, and how the
>dish could perhaps become better?
To which notbob suggests....
>Well, for one, it might improve the flavor,
>seeing as corn starch is made from .....wait
>for it......... CORN!! ... nb
WayneBoatWright pops on with an excellent personal tell....
>My mom made this for years using cornstarch.
>I have also made it many times and used flour
>only once when I was out of cornstarch. I think
>that both the taste and texture are quite
>different, and that cornstarch is a big
>improvement.
Ah, hah! Well understood now, and I thank you both for taking the time!

=A0=A0=A0Picky ~JA~

I love corn, but have never cared for creamed corn, and I've tried it dozens of
times.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

I try to be careful not to over cook freshly shaven corn; boil gently in
a little cream, salt/white pepper. remove from the fire and add a goodly
dollop of butter. Put at least a third of it in a blender (be careful
not to overload the machine while the corn is hot), and pulse until
creamy but still crunchy. Add to the tender whole kernels, and you have
yums from all who partake of it.....

Just a Jeanie