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Making Creamed Corn????

G

Greg1959

Well-known Member
Got a couple of bushels of sweet corn left. I am going to make cream corn. I've canned for decades but never made cream corn.

The Ball book of preserving says to cut corn from cob without blanching. A lot of other 'internet' recipes say to blanch corn before cutting and 'milking' it.

Which way do y'all do???? Blanch or not blanch??
 
Blanching can make the bacteria count go down, and also make the corn a little less milky Fluid). Jim
 
Save room by canning whole kernel corn. Make the creamed corn from a pint of whole kernel. Just add flour and seasoning and water,
 

Creamed corn was one of the commodity foods available to school lunch programs from the USDA when I was a kid. We had it every 2-3 weeks. Many kids didn't like it, I did.
 
College buddy of mine worked at Del Monte, on the cream corn line, during summer at college. Said he'll never eat canned cream corn again. Nuff said.
 
I would agree, do not canned the creamed, just the regular corn, anytime you add a dairy product you take a chance on killing someone if it goes bad.
 
(quoted from post at 03:06:05 08/10/17) Thanks.
I can always trust ya'll to guide me in the right direction.
Click to expand...
I dont know what your preference is but the best creamed corn Ive ever had was Silver Queen, daddy grew it in rich bottom land, black dirt. Skin from the cob with that kitchen creamer thing, put blackeyed peas next to it with homemade cornbread. I would load and stack all the hay he wanted.
 
I believe you will want to blanch it. My cream corn recipe calls for actually baking it in the oven, and stirring it regularly. I suspect the reason for the oven rather than on the stove top is to aid in preventing scorching and curdling the dairy. My cream corn turned out pretty good, as it was the first time I have ever made it. I will admit I had higher expectations for how the end product turned out. I will give it another try and look into other recipes, too.
 
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