lyndalou
Head Chef
Just wondering. I am making creamed corn for a pot luck dinner at a friend's home for Thanksgiving. I think I'd like to add a little freshly gated nutmeg to the casserole. Do any of you do this?
Homemade creamed corn?
- Thread starter lyndalou
- Start date
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Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
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Sure. I add a tiny bit of fresh grated nutmeg to my corn casserole. Not too much.
Andy M.
Certified Pretend Chef
After you make the creamed corn, take a little aside and add in the nutmeg to see if you like it.
GA Home Cook
Sous Chef
No, but I am not a big nutmeg fan. I agree with Andy. the problem with nutmeg is that it sometimes takes over a dish. In the south we just use corn and a little butter and a frying pan. Think I will lay some out to thaw for dinner tonight.
Well, in my part of the south, we use bacon grease, as well as butter, sometimes even the crumbled up bacon if we have to fry some if there's no grease on hand already, and some milk or cream too. Different parts of the south and different families all have their ways of cooking things.
GA Home Cook
Sous Chef
Medtran49 - that sounds tooo good. I think the corn makes a difference. We only raise Silver Queen white corn. There is lots of "milk" when you cut the corn. I have one of the corn cutters and it has a blade on it that removes the milk from the cobb. If I need to I will add some milk, but this years was super tasty.
You're SOOOOO lucky you get to have fresh cut corn. I'm stuck with grocery store corn now so there's not much "milk" left by the time they get to me. I always run the edge of the knife down the cob after cutting off the kernels to get as much milk as possible but there's hardly any left compared to fresh cut, even if you buy the corn husk on.
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GA Home Cook
Sous Chef
yes I feel very blessed. We froze 35 quarts this year.
