The "real" creamed corn is not what you think....
The old-fashioned creamed corn was prepared way back during the farm era of early America. Using fresh corn ears from the garden, a knife was used to cut off the kernals of corn, straight down from top to bottom, row after after row. Then, the knife was carefully pressed into the just sliced rows to squeeze out the MILK from the cob, all in a large shallow bowl or pan. The sliced corn kernals and cob milk were simmered, creating a thickened dish. Add a bit of seasoning, too, to suit taste. NOW you know...NO MILK, as you know it.
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