This creamed corn is amazingly easy and my favorite corn dish. It’s so easy that it’s almost not worth posting… but it’s so delicious that I thought everybody should know about it! Now that I have this recipe, I cannot imagine a need for shucking corn and cutting it off the cob. This is a great side for Thanksgiving dinner – it may even win over your pickiest eater!
1 package Frozen white Silver Queen corn by Southern Farms (packaged like a roll of sausage)
1 12 ounce sack of frozen shoe peg corn, loose kernels
1/2 stick butter
Place one package of each type frozen corn in greased casserole pan with 1/2 stick of butter.
Cover with foil, and bake at 325 degrees for 30 minutes. Take the dish out of the oven, stir the corn (getting rid of all lumps of creamed corn), and check for seasoning. Add salt and pepper to taste, and cook for another 15-30 minutes, until the kernels are done. It is easy to over-salt this dish, so salt lightly. The recipe calls for adding lots of pepper, but I prefer to pepper lightly. It will bubble around the edges when it’s done.
The Story: Each year in the weeks leading up to Thanksgiving, my mom sends around her meal plan for Wednesday through Sunday and asks for any special requests. One year my 9 yr old niece named a few desserts and then said, “that CORN!” This recipe from then on became simply known as “that CORN!”