Growing up my mom would make home made creamed corn on holidays or special occasions. She would cut the tips of the fresh corn then scrape the remainder into a bowl. Just to get a bowl full for a meal, she would have to use about 30 ears of corn. It was a LOT of work.
A few years ago, wanting to eat the corn but not wanting to do all the work, I came up with an easier way. I served it at Thanksgiving and both of my sisters were impressed. It was pretty close to the real thing.
I apologize in advance for these bad directions.
1 large bag or 2 small bags of frozen corn - thawed (I have never seen a name brand in a large bag, so I buy the store brand)
1 small carton of heavy cream - I think it's a half pint
Half & Half - I buy the quart size just so I have enough
1/2 stick real butter
salt to taste
I have always eyed the ingredients so I will do my best to explain.
Put thawed corn into a food processor and blend until chopped. It's okay if some of the kernels are still whole. I have a small processor so I do this in batches to make sure it gets chopped up.
My mom always cooked her recipe in a cast iron skillet, so that is what I use too. After the corn is chopped, I put it into the skillet. I pour the small carton of heavy cream in, the butter, then I pour the half & half until it almost touches the top of the skillet and salt. Bring to a boil, then cook uncovered on low until the liquid is cooked down. Stir occasionally. This takes about an hour. Taste it and add more salt if needed.
I don't have any pictures but I took a picture of the skillet I use so you can get an idea of how much this makes and how much half and half to use.It didn't look that dirty in person! :rotfl: