Recipe Talk

I am looking for the recipe for Cream Corn in the Purefory Hotel Cookbook, Alabama.

1940s-Purefoy-Hotel-Cookbook-Talledega-Alabama-140-Pages

Purefoy Hotel Cookbook
(page 47)
Creamed Corn

12 large ears of corn

1/2 cup bacon drippings

2 Tlbsp butter

1/4 cup sugar

2 teaspoons salt (it is not a lot for fresh corn)

Cut corn very lightly and then scrape with a dull knife.
Put in a porcelain lined vessel, 4 cups of boiling water over the corn. Cook till half done, then add sugar, salt and butter.

Add bacon drippings, to the butter, sugar, salt mixture.
Cook over low heat 30 and 40 mins, stirring constantly to
keep from burning.

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Grandma Moore's Creamed Corn
Amish

Total Time:1 hr 5 minPrep:15 minCook:50 min

Yield:4 servings
Level:Easy

Ingredients

6 slices bacon

8 large cobs fresh corn, preferably white, shucked and cleaned

Kosher salt and freshly cracked black pepper

Directions

Watch how to make this recipe.????

In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.

On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.

Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.

Serve warm or at room temperature.

Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.

Recipe courtesy of Claire Robinson

Thank you so much!!