Homestyle Creamed Corn



Hello friends!  How are your gardens?  Anyone have amazing farm markets?  Actually any farmers market is amazing, isn't it?  I told you I was on a farmer's market kick!  If we go to the work to grow all of this produce, we must have great recipes to use them on, right?

 I must admit, (hanging my head) I kind of dig creamed corn in a can.  Don't judge.   However, I had never tried to make it homemade.  Oh for heaven's sake, homemade creamed corn is an entirely different bird people!  I don't do fancy and hard, you all know that.  I am a real woman with a real family, and I blog, what we eat, we eat what I blog.  Plain and simple.  I knew if I could make some amazing creamed corn, I would be a rock star.   This was so thick, and so delicious and such a huge beginners luck dish!  I usually have to test a recipe a few times, to get it just how I want it.  I got the "do NOT mess with this one" vibe after eating it the first time.    So you are getting this one straight off of my stove! 

I am notorious for taking veggies and making them as unhealthy as possible.  Corn isn't so great for us anyway, so I don't feel bad with this one.  I can tell this is a new staple side for big meals for us from now one!  I hope you enjoy it, it is so easy, and very worth the 10 minutes of time it takes!

1 T butter
1/4 cup FINELY chopped red bell pepper
2 tbsp. flour
1 cup milk
1/2 cup heavy cream
3 cups corn (use it off the cob, or thawed out frozen corn, takes about 6-8 ears)
1 tsp. salt
1/8 tsp. black pepper

In a cast iron (or any skillet you choose), melt your butter.  When it is melted add in your bell pepper and sauté for a couple of minutes.  Add in the corn, and stir.  Sprinkle in the flour and stir and let it cook for a minute.  When the flour is incorporated, add in milk, cream, salt and pepper.  Stir to combine.  IF you are using fresh corn off the cob, let simmer on LOW, for 15-20 minutes and then let sit, for 10 minutes.  If you are using frozen corn that you have thawed out, simmer for 10 minutes and let sit for 10 minutes.  It will thicken GORGEOUSLY and the taste is..........perfection.

ACK!  Even my husband LOVED it!

Enjoy!

Spaghetti Corn

DISCLAIMER: Yes, this uses Velveeta a "cheese product".  A LOT of it.  No this does not qualify as a healthy recipe.   You can try this with regular cheddar cheese, but I can't guarantee the outcome of your dish.

Spaghetti corn.  OHHHHH, spaghetti corn.  I love this side dish.  In fact, I think part of why I love it so much is that it holds fond memories of my friend Leann, and her family who I thought and still think the world of.  Great people, kind people, generous people.....what a blessing to anyone who entered their home!

The first time I had this at the Rasmussen house, I had come over because I was mad at my mom!!  I am sure it was a very good reason....THEN!   It was dinner time, and they had just finished up.  Leann, your mom was sure I hadn't eaten anything so she made me a plate and insisted I eat.  I looked at this orange mountain of I wasn't sure what and thought, "OMG, how do I nicely irp right here"?  I thanked Linda (Leann's mom) and thought, "just swallow and drink, swallow and drink, do NOT breath from your nose, just throw it down the hatch".  I would have never done anything to be unappreciative of Linda, she is so kind, and I just adored her.  I just put my big girl panties on and did it. 

Well....

While I was taking my first bite of the "unknown", Leann's dad cracked some ridiculous joke.  NOT uncommon.  I started to laugh and accidentally CHEWED the "unknown".  I didn't mind it so much, so I took another bite.  I purposely tried to taste it and wouldn't you know, I LOVED it!  I loved it so much I had to ask her to heat up more.  No shame in my game folks, if it is good, EAT it!  Anyway, thus came my love of this delish dish.  This situation has happened to me on several occasions as a young person.  Through this "forced to be respectful" method, I love brussel sprouts, tomatoes AND asparagus!  Three of my favorite foods to this day!

Years have passed, I was out of touch for a long time with Leann, and got back in touch over Facebook.  Sadly, Leann's dad has passed away, but her mom is still a spaghetti corn makin' mama!  I for some reason was thinking about it awhile back and emailed Leann for the recipe.  She said they still make it on holidays, and she still loves it!  That was just confirmation I HAD to make it and share it with you!!

The original recipe calls for canned corn.  All l had was 10 ounce bag of frozen corn.  I let it thaw and used it, it worked perfectly. 

1 can creamed corn
1 10oz bag of frozen corn that has been allowed to thaw
1/2 of a large brick of Velveeta.  (yes you read it right, cube it up)
1 cup broken spaghetti
1/2 stick of butter

Preheat your oven to 350.  In a small casserole dish, combine all ingredients. 

Bake for 1 hour.  Make sure to stir all ingredients a couple of times during baking to ensure the pasta gets fully cooked and all ingredients are combined. 

Remove and enjoy.  This is very rich, very delicious and a perfect side dish for any meal!  It is easy, and cheesy, who could ask for more?!

I don't think we try new things enough.  Give foods you think you don't like, a chance!  Your taste buds are always changing, and being close minded never looks good on anyone, ever!

Your "try something you think you don't like at least once this week" Chefwannabe