Cookin: Granny's Famous Creamed Corn

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* Exported from MasterCook Mac *

 

Granny's Famous Creamed Corn

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p54

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ears of corn -- to 8

- scored and milked

- 5 to 6 cups

3 tablespoons soy margarine

1/4 cup flour -- to 1/3 cup

2 tablespoons honey

1/2 cup soymilk -- or milk

(water will do)

1/2 teaspoon salt

black pepper -- to taste

 

Also in Heart of the Home, Ann Jackson (1995)

 

To score corn, run a knife through the kernels before cutting off the

cob. To milk it, hold the corn over a bowl and run the edge of a

spoon over what is left after the kernels are cut off the cob.

 

Cut the corn off the cob into a bowl. (You don't want to waste any of

the juice.) Melt the margarine in a pan, and stir in the flour, then

the honey. Let this cook a few minutes, then add the corn with its

juice. Give it a stir and add the liquid, salt, and pepper. Stir thi

occasionally'; it shouldn't take long to thicken. Put a few dots of

soy margarine on top, and serve immediately.

 

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Per serving (excluding unknown items): 1269 Calories; 44g Fat (28%

calories from fat); 31g Protein; 219g Carbohydrate; 0mg Cholesterol;

1593mg Sodium

Food Exchanges: 12 1/2 Starch/Bread; 7 Fat; 2 1/2 Other Carbohydrates

 

NOTES : I think one of Granny's secrets is that she always uses sweet

white corn like Silver Queen. She gets lots in the summer, cuts it

off the cob, and freezes it. We enjoy creamed corn all winter long.

When I go to Granny's for dinner, she makes a huge bowl of creamed

corn and puts it right on my plate. Isn't it nice to be indulged?

 

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