Creamed Corn from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Score the corn down the center of each row of grains, and then cut from the cob. With the knife press out all the pulp from the cob, leaving the hull on the cob. Set a porcelain or agate saucepan o...
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Ingredients
- 8 Fine Ears of Corn
- A Pint of Milk, or Cream
- A Teaspoonful of Salt
- ¼ Spoonful of Black Pepper
- A Dessertspoonful of Butter
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