Doe Hill Homeschool

Jun. 13, 2008

Skillet Creamed Corn

Posted in Cooking

One of my favorite foods is the corn pudding from Calhoun's restaurant in Lenoir City, Tennessee. That and their fried green tomatoes and buttermilk sauce---umm, umm good. Those two items and the chicken and dumplins from Cracker Barrel are the only restaurant foods I can handle.  The rest of the Doehill crew are fans of the corn pudding, too.

 

So last night, I decided to try my own version. And the picky Doehill clan liked it as much if not more than the Calhoun's version.  Hope you like it too.  BTW--this recipe serves 4.

 

Ingredients:

1 can whole kernal corn, undrained

2 tbsp. butter

salt and pepper to taste

1/2 c. Splenda sugar substitute

1/2 c. quick cook grits

1/2 cup yellow cornmeal

1/2 c. water

1/2 to 3/4 c milk

DIRECTIONS:

Empty the can of corn in a hot skillet and add butter, s & p. Get the contents hot and add the grits, cornmeal [you can use all cornmeal if you prefer a smoother texture], and Splenda. Stir well and add water and milk a little at a time, just enought to keep it smooth, allowing the liquid to be absorbed by the grits and meal.  Cook to a pudding consistency.  

 

This is nice served in individual bowls that are broiled for a minute or two to give the top a nice crunch---just like Calhoun's.

 

Enjoy!

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Comments

Jun. 13, 2008 - Untitled Comment

Posted by Anonymous
Thanks for stopping by and leaving a comment. I knew I would need to purchase Home Comforts after getting it from the library. What a wonderful reference! I even had my daughter read the introduction because I thought it was so good. I was so happy to find it at the used book store. Saving my $ for more books, of course. :)
Sandy
http://sandy-fallinglikerain.blogspot.com
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Jun. 13, 2008 - Untitled Comment

Posted by Dot
Yummy, that sounds good. Trying to make my rounds tonight. I haven't been online much lately so forgive me for not coming by more often. It's summer and lots to do these days. Have a great weekend.
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Jun. 14, 2008 - Untitled Comment

Posted by doehillhomeschool
Hey, I made this again last night, and found that I liked a little more cornmeal than grits in it. I halved the amount of grits and increased just a little bit the cornmeal. Extra butter is scrumptious with this.
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