Creamed Corn a la Aunt Amber Lee....

Source: Jim Mixson as remembered from Aunt Amber Lee (Mixson) Anderson's kitchen



8 ears fresh corn, husked and de-silked

2 T bacon drippings

1 1/2 sticks butter

JGM Mix (see recipe) or salt & pepper to taste

1 1/2 cups whole milk



Slice the kernals off the corn cob a little at a time. The more slices, the creamier

the corn will be. At the end, scrape the cob with the back of the knife to get all

the juicy remnants. (I prefer a sharp boning knife to remove the corn from the cob.)

In a large well seasoned cast iron skillet, melt the butter in the bacon drippings

and add the corn.

Cook at a very low simmer for an hour, stirring every 2-3 minutes. It WILL stick.

Season with JGM Mix or salt and pepper and add a cup of milk.

Continue cooking at a very low simmer for another hour, again stirring every 2-3 

minutes.

Add milk from time to time to desired creaminess. Reseason as desired.

The longer it cooks, the better...2-3 hours will suffice.