Purefoy Creamed Corn
Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941
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- 12 large ears corn
- 4 cups water – boiling
- ½ cup bacon drippings
- ¼ cup sugar
- 2 tsp salt
- 2 tbsp butter
- Cut corn very lightly then scrape with a dull knife.
- Put in a porcelain-lined vessel with four cups of boiling water and ½ cup of bacon drippings.
- Cook till half done, add butter, sugar, and salt.
- Cook from 30 to 40 minutes over slow heat, stirring constantly to keep from burning. Serves 10-12.
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