Hello there!
I hope you are all having a good weekend…it’s still cold and rainy here, but I’ve still had a busy and fun weekend! I already recapped yesterday’s breakfast, so I’ll just pick up where I left off…
After I ate breakfast and watched Oprah and Nate, I showered and headed off to the installation of new officers for my Active 20-30 Club.
A few weeks ago at election night, I was elected as a board member, and yesterday I was installed in my new office! I know that not everyone is familiar with what Active 20-30 is and what we’re all about…I think it deserves it’s own blog post, so I think I’ll try and post something about it later this week.
I left the installation party early and stopped by Mom’s shop to make sure she wasn’t too swamped with the event that was going on this weekend, and then I grabbed a quick, small sandwich on my way home. I was headed to Amy’s for dinner at 6pm, but I hadn’t eaten since breakfast and I knew I wouldn’t make it until dinner!
This is a mini sandwich from Togo’s with turkey, a couple of slices of salami and some american cheese. It was the perfect amount to tide me over until dinner.
Then I headed home to make my side dish to take to dinner at Amy’s. I decided to make Southern Skillet Corn…a recipe that I originally saw on Eat, Live, Run, but the original recipe is from Kevin & Amanda. This looked so easy and sounded so yummy (when someone says “it’s like crack”, I have to try it)!
I stopped at Whole Foods and bought my corn…two ears for $1!
I bought six ears of corn, shucked them, got all of the corn silks off and rinsed them under cold water.
Then I took a sharp knife and cut the corn from the cob.
After I cut the corn from the cob, I took a spoon and scraped the cobs to get all of the “corn milk”.
Maybe it’s just me, but this was tougher than it sounds! I sprayed myself and everything on my kitchen counter with creamy bits of corn!
After taking a minute to clean up, I measured 3 tbsp of flour, 2 tsp of sugar, 1 tsp of sea salt and about 1/2 tsp of freshly ground pepper into a small bowl.
Now here is where I encountered a problem.
The recipe calls for 3 tbsp of butter to be melted in a skillet.
When I was at the store, I fully forgot to buy butter.
All I had in the fridge was 2 pats of butter…these probably equal one tablespoon together, but definitely not three!!
I decided that I didn’t have time to run back to the store and I was just going to go with it.
I melted the butter in my pan, and then added the corn and corn milk, plus the flour mixture which I had whisked into 1 1/2 cups of water.
Here is the corn before…
And here is the corn after 45 minutes over medium low heat.
Most of the liquid is absorbed and it’s ready to go!
I transferred the corn to a baking dish and headed over to Amy’s.
The corn was creamy like creamed corn, but the corn itself was crunchy and fresh just off the cob! It was delicious!
And no one even missed the butter.
Amy prepared tacos for dinner…
It was a great time. It’s always lovely seeing everyone for dinner, Amy is a great hostess and always makes delicious stuff.
It was a great end to a great day!
How about you? Have you ever made creamed corn? Do you have another delicious side dish that you’ve made for a dinner party?
{ 2 comments… read them below or add one }
I’ve never made creamed corn before, but that does look delicious. My favorite side dish to make is butternut squash pie; going to make it again this week and I hope it turns out okay (haven’t baked in a while…).
Michelle recently posted..Becoming a Warrior
Oooo…the butternut squash pie sounds awesome! You’ll have to post the recipe sometime
{ 1 trackback }