Creamed Corn

Mais a la Creme

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Fine Ears of Corn
  • A Pint of Milk, or Cream
  • A Teaspoonful of Salt
  • ¼ Spoonful of Black Pepper
  • A Dessertspoonful of Butter


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 on the fire, and put into this the Corn cobs, which you have cut into pieces. Cover with water, and let them boil until you have extracted all the juices. Remove the cobs from the pot. When the liquid is reduced to about one pint, add the Corn, and let it boil for about twenty minutes. Then stir in a quarter of a pint of milk, season with salt and pepper to taste, add a spoonful of butter, and serve hot. Or, if you can afford it, boil the Corn in the milk, using at least one pint, having first added a half cup of the water in which the Corn cobs were boiled. Let all simmer gently for about a half hour, and then add salt and pepper to taste, and a spoonful of butter, and serve. Some like the addition of a teaspoonful of sugar, but this is a matter of taste.