Feeling Corny

By the time my dad, my son, and I finished two rounds of miniature golf in high humidity, we were ready for some sustenance. Mom to the rescue! While we were playing 36 holes, she was home making dinner which consisted of shrimp scampi, baked potatoes, creamed corn, yeast rolls, and (of course) sliced tomatoes from the garden. I could almost smell the goodness when we wheeled into the driveway!

As we ate, we discussed the creamed corn recipe which comes from Skoby's restaurant in Kingsport, Tennessee. (My mom clipped the recipe from the local newspaper.) This side dish is deluxe! At the eatery it is served in small portions because it is so rich, but you'll just have to restrain yourself at home. When I was a kid, Skoby's was THE place to go for special occasions. We ate there when company came to town, birthdays (sometimes), and when my brother and I each graduated from high school (umpteen years ago). Meals came with special baked potatoes that had a dark, waxy, salt-encrusted coating that made the inside tender and fluffy, and my grandmother always ordered a strawberry daiquiri (which I was allowed to taste). Funny that I don't recall a single entree, just the side dishes of potatoes and corn. I do remember thinking this place was the best restaurant in the world, but that was before I'd eaten anywhere else over the course of three ensuing decades. I don't know whether the place as a whole would live up to my memories or not, but the creamed corn certainly does. Enjoy!

Skoby's Creamed Corn

12 oz frozen corn
1/2 teaspoon Accent
1 teaspoon pepper
2 cups half and half
2 tablespoons flour
1 tablespoon sugar
1 tablespoon butter
toasted bread crumbs

In a saucepan combine all ingredients except butter and bread crumbs. Bring to a boil, and then reduce heat and simmer for 20 minutes. Remove from heat and add butter, stirring until it melts. Serve in individual dishes with toasted bread crumbs sprinkled on top.