Hot Buttered Fried Creamed Corn Recipes

Steps:

• Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.

Steps:

• Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
• In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
• Stir in the flour until smooth and gradually stir in the evaporated milk.
• Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

Steps:

• 1. Brown the bacon in a cast iron pan or heavy skillet on medium to medium-high until browned.
• 2. While the bacon is cooking, in a large bowl mix the corn salt, black pepper, sugar, and flour. Stir until mixed.
• 3. Remove the bacon from the skillet and set aside.
• 4. Add the corn mixture and cook stirring occasionally to keep from sticking.
• 5. Halfway through, about fifteen minutes, add the half-and-half, and butter and cook another few minutes before adding the bacon.
• 6. Add the bacon and cook another five minutes the bacon becomes heated again.
• 7. Serve with your favorite meat, green vegetable, and bread. Enjoy.

Steps:

• In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.