Baked creamed corn

Yield: 4 Servings

Measure Ingredient
6 \N Ears fresh corn
3 tablespoons Butter; melted
\N \N Salt & pepper to taste


I had never tasted this dish, nor had I ever even heard of it, until one of my staff in Chicago, Mark Blank, told me about his summer days on his grandfather's farm in Indiana. This was one of his favorite dishes and he even brought me the device that his grandfather had made for this special dish. You need a corn scraper in order to do this properly, and it can be done only with fresh corn. I just bought an "original" Lees corn cutter and creamer and it seems to work quite well.

When Mark was sitting in a corner of the studio scraping, he said, "You know, this won't taste right. You have to have bees flying about your head while you scrape corn in the lndiana sun. We have no bees!" The dish is quite delicious, nevertheless. You will think that there is actually cream in this dish, but there is none.

Scrape the corn from the cob and cream it, using a corn cutter/creamer.

Place the mixture in a greased baking dish and pour the melted butter on top. Bake uncovered at 375ø for about 30 minutes, or until the top lightly browns.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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