Absolutely The Best Skillet Creamed Corn You Will Ever Eat Recipes

CREAMY SKILLET CORN

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

ABSOLUTELY THE BEST SKILLET CREAMED CORN YOU WILL EVER EAT

Steps:

• In a skillet over medium heat, combine the corn (drain the corn in a collander to remove the excess juice), cream, salt, sugar, pepper, nutmeg and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. Great as leftovers but don't recommend freezing it.

CREAMED CORN SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

SO EASY OLD FASHIONED SKILLET CREAMED CORN

Steps:

• In a large skillet over medium heat melt the butter.
• Stir in the corn kernels and the half and half cream; mix to combine.
• Sprinkle with cornstarch, sugar and salt; bring to a boil, stirring constantly.
• Reduce heat and simmer stirring occasionally for about 10-12 minutes.
• Season with black pepper to taste.