Old Fashioned Creamed Corn With Whiskey Recipes

Steps:

• 1. Remove husks and silk from corn; wash cobs.
• 2. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
• 3. Add 3 cups of corn and it's milk to a large, non-stick sauce pan.
• 4. Add 3 tablespoons butter, salt, sugar and pepper.
• 5. Stirring constantly, place over medium heat and simmer until butter melts.
• 6. Add water, lower heat to medium-low (slow simmer) and contiue stirring (very important to stir constantly to prevent sticking and scorching!) for 4 to 5 minutes. Mixture should resemble a loose pudding or very thick gravy.
• 7. Remove from heat. Serve Immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
• 8. Cover and refrigerate leftovers.

Steps:

• In a large skillet over medium heat melt the butter.
• Stir in the corn kernels and the half and half cream; mix to combine.
• Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
• Reduce heat and simmer stirring occasionally for about 10-12 minutes.
• Season with black pepper to taste.

Steps:

• Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
• Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.