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August 02, 2010

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Kristy

In the south we call this fried corn, but there's a secret Real Simple wouldn't know. After you cut off the corn, you "milk" the ear by scraping the back of your knife or the edge of a large metal spoon (my preference) up the ear. This releases a lot of the natural starch and thickens the corn so you really don't even need to add any dairy.

Half Assed Kitchen

Mmm. Love all your Southern hints. I'll never make cornbread in anything other than an iron skillet again, either. : ) Thanks to you.

dining  tables

I have always loved creamed corn. It always completes my meal when I was young.

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