What is the "cream" in Cream Style Corn made from?!
If you were to take all the water from that juice, it'd be cornstarch. Add a little sugar (like the commercial canners do with cream style corn) and when it's cooked inside the metal can to process it, the juice thickens and is the "cream".
Non cream-style corn doesn't have the added milky juice and sugar, so the kernels stay separated.
Answers: I've canned fresh corn for many years. When you crush and scrape the kernels down off the cob, there's a milky juice inside each piece.
If you were to take all the water from that juice, it'd be cornstarch. Add a little sugar (like the commercial canners do with cream style corn) and when it's cooked inside the metal can to process it, the juice thickens and is the "cream".
Non cream-style corn doesn't have the added milky juice and sugar, so the kernels stay separated.
Actually it's corn that has been smashed up. When cooked long enough it becomes soft and then you can smash it and it makes it's own cream.
It depends on the recipe, but I use either milk or some heavy cream. Adding some butter cooked with the corn's natural juices creates a nice creamy sauce.
its usually a mixture of milk product ( milk or cream ) and starch from the corn
Creamed corn is mashed corn kernals, cooked down. Ick.
heavy cream or half and half.
CREAM