New Recipe 14/20
Pinterest seems to be a theme for many of my recipes.
I found this pin for this blog post for Southern Skillet Corn. Check out the original post for really good photos and directions.
|The players... Corn, flour, salt, sugar, pepper, butter and water. I have included the original recipe from the original pot at the end of this post|
|The fun begins with shucking the corn.|
|Isn't that beautiful|
|Cut the corn off the cob|
|This is a trick I learned from Food Network. If you put a bowl upside down in another bowl it will keep your corn cob away from all that is being cut off while keeping all the corn together in a bowl and not all over the counter.|
|All the corn cut off|
|Once the corn is all cut off, take a spoon and scrape the cob. This will give you all the yummy juices and corn milk|
|See the well cleaned out cob|
|Once the corn is all clean, you will melt the butter is a skillet. Also, mix the flour, sugar, salt, pepper, and water together in a separate bowl.|
|Add Corn and flour mix to the buttered skillet.|
|Cook on Med-low heat for 40-45 minutes, stirring occasionally|
|Yummy corn went with my forgotten chicken (see previous post for that recipe)|
VERDICT: This corn was oh, so good! I will be using it in the future.
Southern Skillet Corn6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings. Nutritional Information for this recipe can be found at CalorieCount.com.