Janet McCormick: Southern, homestyle creamed corn is a real-deal addition to to your meal
I’m in the deep south visiting the beach with my family. I could tell we were getting close to an island near Charleston, South Carolina when we entered the Icabod Crane highway where the headless horseman trampled about. It’s not really named that, but the trees were so huge, bent and distorted I suspected they were old and worn out much like the old crooked bones of someone past the age of 90.
The limbs of the old oak trees lining the highway that escorted us to our condominium were clothed with large tassels of Spanish moss. It’s an eerie drive in, but beautiful all the same. As if the scene driving into town didn’t glaringly reveal we had arrived, when we sat down and couldn’t order our tea unsweetened, we knew it would be followed by a punch line, “you’re in the south, baby!”
We ate so much food, I now have a food baby I’m gonna have to work a little extra to get rid of when I get back. We are about to do a ghost tour in downtown Charleston but before I do, I have to let you know about this dish I had. It’s cream corn. I grew up hating the dish which is why you haven’t seen any recipes in my stash come forth. I’m in the south and I was almost force-fed this side dish. I reluctantly tasted it even though I was rolling my eyes the whole time. I instantly realized why I hated it growing up - we always had the canned cream corn. This delicious dish was anything but canned.
The corn was sweet and crunchy and set in a slightly creamy sauce that I couldn’t get enough of since I just wanted to eat more and more. I knew instantly it would be a dish I was going to recreate. Because we were close to the coast, crab cakes were the number one request of the kids. I’m not highlighting the crab cakes, I’ve made them few hundred times. The star of this show is the cream corn this lovely cake sits upon. I added a little gouda cheese to give it a smokey taste but feel free to leave the cheese out. The eye-rolling will be over how delicious this is.
Southern Creamed Corn
3 cups uncooked corn
1 cup heavy cream
1 tsp. Salt
Pepper to taste
2 Tbls. butter
1 cup whole milk
2 Tbls. all-purpose flour
1/4 cup grated gouda cheese
In a skillet over medium heat, combine the corn, cream, salt, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the gouda cheese until melted. Serve hot.
Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at http://www.10-minutemeals.com.