There are links to a few more corn recipes at the end of this post, be sure and check them out!
I love love love fresh fried corn. It is worth every bit of the time spent shucking, silking, cutting, scraping, and cooking. I also love that frozen corn you get in the butter sauce, too. But sometimes I don’t have time to make creamed corn from scratch and buying that pre made stuff costs a fortune if you are feeding a crowd, that is when this recipe comes in. This is the perfect happy middle between the two. Super easy because you begin with frozen corn and it tastes like what those corn-in-butter-sauce people were trying to model theirs after. Oh have mercy, this stuff is so good!
I’ll bring you that recipe in a minute but while I’m here, HAPPY MONDAY Everyone! I had such a great weekend. I got to spend time with my family, which I always enjoy, but I also got to spend time with the Southern Plate Family in person, which is a special treat for me!
I had a speaking engagement at the Huntsville Public Library and I don’t know how many people were there but the room was full. I spoke for a bit on attitude, gratefulness, and other things on my heart, and then answered questions from family members before signing books. The talk started at 3:00 and was supposed to end at 5:00. Well, at 5:15 a person from the library came and told me the library had closed at 5:00 and asked if I could wrap it up within fifteen minutes. She was a very nice lady and I know the folks who worked there wanted to get home to their families but as I looked up at the line still waiting I knew there was no way I could just sign books and not talk to people in order to be done in 15 minutes! So instead we all moved outside and let the good library folks close up and go home while we continued visiting and I finished signing books and meeting folks.
I ended up leaving around 7:00 pm and it sure was a wonderful way to spend a Saturday afternoon. Thank you to everyone who came out and sat through my ramblings but I want to especially thank you for letting me have the honor of meeting you, hugging you, and connecting a face with so many names I have come to know so well. I’m not doing many engagements right now because Mama duties are so important and working on my website and next book take so much time as it is, so this was a treat I really treasured.
AND GUESS WHAT? Last week I mentioned my plans to adopt more nursing homes this year for Christmas and asked for help (click here to read that post). We ended up with 66 bottles of body wash being brought to this event! That is almost enough to adopt an entire nursing home right there! I’m so excited about this and feel confident that we’ll be able to adopt several nursing homes when the holidays roll around after such a great start. I’m hoping to find a local business (or two) in my area that will serve as a drop off point for anyone who wants to donate body wash to help and I’ll keep you posted on Facebook if I end up finding one. I don’t really have time to call around right now so if anyone reading this owns a business in North Alabama and would like to help please let me know in the comments on this post below.
Oh, I was supposed to be bringing you a recipe today, wasn’t I? Y’all know how I am. I have a tendency to go around the block to get to the mailbox, but if you’ll just stick with me, eventually I’ll bring you back home again.
Let’s make some reallllly good corn!
You’ll need: Frozen whole kernel corn (can use can if you like, I just prefer frozen), Heavy Whipping cream, butter, salt, and pepper.
I also like to have just a weeee but of sugar, one tablespoon will do.
Melt your stick of butter in a large skillet.
Look, I’m using real butter! Some of you will get excited over that. Most of you will also understand that you’ll probably see margarine next go around because it is so hard to bring myself to pay two or three dollars more! ~giggles~ I know some folks feel a very strong conviction to only use real butter but I also fully understand that many people just don’t have the money to be able to choose butter over margarine.
I talked about this Saturday at the book signing. When it comes to a family, what is the one area of our budget that we can get any wiggle room out of? The grocery money. You can’t tell your mortgage company “I’m gonna pay you $50 less this month because my kids have outgrown their shoes” or tell your car lender “I really need to short you $20 because I had to buy antibiotics for my baby’s ear infection”. So we have become masters at wiggling around the grocery list to squeeze money out here and there whenever we need it. And that is why I usually use margarine instead It’s just important to remember that sometimes it is a privilege to be able to follow our convictions. I always try to keep in mind that others may not have the same privilege of following theirs and I never look down on anyone for doing the best they can for their family…
Except for my friend, Jyl. I always look down on her. But that is because Jyl is a good twelve inches shorter than me.
Add in your frozen corn.
Now I know I told you to melt your stick of butter but I have not got the patience for it so I just let it sit there until I get tired of waiting and then toss my frozen corn on top of it.
Stir that up and let it cook for a few minutes until the corn gets thawed a bit.
Pour in your cream.
Oh my goodness gracious alive, this stuff is heavenly.
Do you ever add whipping cream to your coffee? Pure dairy/java heaven.
I like to add in just a tablespoon of sugar to really bring out the sweetness of the corn and cream.
Season with salt and pepper according to your taste.
I like a good bit of salt but you may not.
Give that a good stir and continue cooking until the corn is cooked through and the mixture is thick.
This is a blue pyrex bowl in a pattern called “Amish Butterprint”. It is one of the patterns my grandmother had when I was little. The handles on this bowl are what let you know it is from the “Cinderella” line of pyrex. Each handle is actually a different size and if you look closely you’ll see that the sides are raised slightly, making the handles serve double duty as spouts when pouring anything out of the bowl. Why don’t folks make clever things like that nowadays?
Do you have a favorite bowl, pattern, or dish?
I’d love to hear about it in the comments section below!
- 32 ounces frozen whole kernel corn (2-16 ounce packages)
- 1 stick butter (1/2 cup)
- 1 cup Whipping cream
- 1 tablespoon sugar
- salt and pepper to taste
- Place butter in large skillet over medium heat to melt.
- Add frozen corn.
- Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
- Add in whipping cream and sugar, salt and pepper to taste. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes, until corn is cooked through and sauce is thick.
Here are some other great corn recipes that my family enjoys:
- How to make fresh fried corn from start to finish (shucking, silking, cooking, freezing)
- Basil Corn – and Your life through rainbow colored glasses
Oh! If you’d like my FAVORITE recipe for Chicken Fingers, check this one out!
“The grass is not, in fact, always greener on the other side of the fence.
No, not at all. Fences have nothing to do with it.
The grass is greenest where it is watered.
When crossing over fences, carry water with you and tend the grass wherever you may be.”
– Robert Fulghum
Submitted by Jenny (Thanks so much for all of the great quotes you give me Jenny!). If you’d like to add to our collection of positive and uplifting quotes, please click here to visit the Give A Penny Page. If you have a quote that has inspired you, it can inspire others, too!