SKILLET CREAMED CORN RECIPES

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Cut kernels from corn cobs; set kernels aside. Scrape cobs using a spoon or the back of a knife to release the milky liquid. Place scraped cobs and milky liquid, whole milk, and 2 cups water in a large saucepan; bring just to a boil over medium-high. Remove from heat; cover and let stand 10 minutes. Remove and discard cobs.
• Stir salt, sugar, and pepper into milk mixture in saucepan; bring to a simmer over medium-high. Whisk in grits. Reduce heat to low; gently simmer, whisking occasionally, until grits are tender and thick, 20 to 25 minutes, whisking more often as they thicken and adding a little hot tap water as needed if grits get too thick before they are tender. Remove from heat; stir in cream cheese until melted. Cover to keep warm, and set aside.
• Thinly slice scallions, separating white and light green parts from dark green parts; set aside. Melt softened butter in a large skillet over medium-high until it foams. Stir in reserved corn kernels and whipping cream; cook, slowly stirring mixture, until corn is tender-crisp and liquid begins to thicken, about 3 minutes. Stir in white and light green scallion parts; cook, stirring often, until corn is tender and creamy, about 2 minutes. 
• Stir corn kernel mixture into hot grits. Drizzle with melted butter, and sprinkle with dark green scallion parts before serving.