having patience and a recipe: skillet-fried (creamed) corn

A handful of days at the beach are like cheap therapy for me. Well, not so cheap, really. There are costs to consider: the cost of the beach house rental, the house and pet sitter fees, dinners out, the cost of gas…

But still.  It’s therapy. It’s good for me.

Each day, I awoke, grudgingly, shortly after sunrise, sunlight streaming through the white shades in the lilac-walled master bedroom. The sounds of the kids whispering in the hallway and clopping up the stairs was enough to get my mind moving, anticipating the day ahead. Breakfast was boxed cereal on most days, but on that special first morning, we were treated to gooey slices of Julia’s cream-cheese-stuffed french toast. Hours at the beach, sweaty and sandy with salt-pinched skin, were followed by cool dips in the lap pool and lunch breaks in the crisp, air-conditioned beach house.

I read books even. Books without bunnies or princesses or dinosaurs. I finished Gone Girl (wow) and moved on to Sharp Objects (completely disturbing but addictive). Gillian Flynn’s novels, so evocative and unsettling, have sucked me in like a bad habit. After finishing her first book on that last day full day spent lounging on the beach, I downloaded Dark Places, the second of her three novels, to my Kindle. I just can’t get enough.

I adore reading – and I got to do it for five days in a row. Can you imagine?

And so, we’re home. Back from the beach, and back to our suburban lives without sand and salt water and sunscreen-sticky limbs.

I’m playing at Stay At Home Mom these during these last days – hours – before the weekend. I’m not very good at this game. Just ask my kids – they’ll probably tell you the same. I lack patience. I like a clean home – clutter and toys and Play-Doh drive me crazy. I like time to write or read or clean. Or sit quietly. None of this happens when I play Stay At Home Mom. I try to be better, try to overcome this problem, but it’s a constant struggle.

So, I’m doing my best. Making it work. And trying not to check my work email, that one part of my life where I feel In Control.

I asked the kids yesterday, our first full day home since returning from vacation, what they wanted for dinner. This corn made the top of the list. I’d made it before, and they were immediately enchanted — as was I. The name is a bit of a misnomer. Skillet-fried corn is really a version of creamed corn, but no cream is added. The special ingredient that makes it creamy is time. Lots of stirring and time.

It’s a simple recipe, but patience is essential.

Much like being a parent, really.

Yield: Serves 6.

Skillet-Fried Corn

This recipe comes from Cook’s Country (and is reprinted with their permission). I adapt most recipes, but this one is simply perfect as-is. Stirring and cooking slowly are the key components to making this recipe work.


8 ears corn
1 tablespoon all-purpose flour
1-1/2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
3/4 cup water, divided
1 tablespoon unsalted butter


1. Remove the kernels from the corn cobs, collecting them in a large bowl. With the back of a knife, scrape the corn cobs over the bowl to catch any remaining liquid and corn bits from the cobs.

2. In a separate, small bowl, combine the flour, sugar, salt, and black pepper. Set aside.

3. In a large nonstick skillet over medium-high heat, heat vegetable oil until shimmering. Add corn kernels and cook, stirring occasionally, for 8 to 10 minutes. Reduce heat to medium-low, stir in the flour mixture, and cook for 1 minute. Add 1/2 cup water and cook, stirring continuously until water has evaporated, approximately 8 minutes. Add the last 1/4 cup of water and cook, stirring constantly until water has evaporated, for another 10 minutes or so. Remove from heat, stir in butter, and serve while warm.

August/September 2012 issue of Cook’s Country.

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15 Responses to “mini buttermilk corn muffins”

  1. 1

    Yum – I also eyed this recipe but it didn’t fit with my dinner party theme last week so went with the pasta. Good to know they are ar yummy at they sound and your pictures are great!!!

  2. Pingback: Tweets that mention mini buttermilk corn muffins | the merry gourmet -- Topsy.com

  3. 2

    YUM! I love savory muffins like this… The chive is so lovely!

    Have a happy 4th!

  4. 3
    Barbara @ VinoLuciStyle — July 2, 2010 @ 2:27 pm

    Yes, Barb had a great idea and is so happy to see her partners in crime are way ahead of her! I was going to make these muffins too…and will but seems I need to get my head down and get that RSVP site done first huh? Nothing like peer pressure to get me motivated. Would help to have a couple of these gems to inspire me!

  5. 4
    CC Recipe — July 2, 2010 @ 4:58 pm

    Okay, I am making these, I don’t know with what but I am making these, Thanks!

  6. 5
    Cook with Madin — July 2, 2010 @ 8:24 pm

    Great mini corn muffins. I love the addition of chives. I would probably eat more than two of these.

  7. 6
    Mac — July 2, 2010 @ 10:59 pm

    Oh it’s nice to know I’m not the only one who finds substitutes for dill!
    We’re having a taco night this weekend with the kids…these might be a great little appetizer, and for fun I’ll toss in some chopped jalapeno. :-0 Thanks for the idea!

  8. 7
    bunkycooks — July 3, 2010 @ 9:27 am

    These are so cute! I like little bites. My hubby has become a dill convert. There is always hope. 😉

  9. 8
    WritingLeigh — July 5, 2010 @ 3:13 pm

    So, I had to click over here and leave you a comment because while I was commenting on your salad Aidan kept pointing to this picture and saying “Aidah hab some dat! Aidah hab some dat!” So, I guess when we’re plague-free you should share with us too. 😉 xoxo

    • merrygourmet

      merrygourmet replied: — July 5th, 2010 @ 5:39 pm

      Leigh – I’ll be happy to! Let me know when the vomiting has stopped. 🙂

  10. 9
    Magic of Spice — July 5, 2010 @ 7:41 pm

    Great muffins…love mini’s:)

  11. 10
    Azra Bihorac — July 5, 2010 @ 9:50 pm

    great recipe-easy-made it in 10 mins and everybody loves it including 2-years-old…Already gone…

    • merrygourmet

      merrygourmet replied: — July 6th, 2010 @ 7:20 pm

      Azra – Yay! I’m so glad to hear that you all liked it. You’re right – very easy to do.

  12. 11
    Michelle Blackburn — May 12, 2011 @ 2:17 am

    Yummy made this very quickly & they taste fantastic! Thank you.

    • mj (merry gourmet)

      mj (merry gourmet) replied: — May 12th, 2011 @ 7:54 pm

      Michelle – I’m so glad to hear it!

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