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Grandma Moore's Creamed Corn

This recipe is from Season 2 of 5 Ingredient Fix


  • 6 slices bacon

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

  • Kosher salt and freshly cracked black pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve warm or at room temperature.


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.

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