• tworedbowls says:

      February 10, 2014 at 11:30 am

      Doesn’t it?? It was pretty much just corn pudding… I really wanted to try to recreate it instead, but it just felt a tad too rich to make just for us two. Alas. 😉 Thanks, Cate!

  1. says:

    February 10, 2014 at 9:48 am

    Oooh this reminds me of a creamier version of this corn maque choux that I had in New Orleans….it was SO delicious and I was determined to recreate it, but I still haven’t! This sounds so lusciously, richly delicious. What did you guys eat it with?

    And I love that Jolly Dad Banter. My dad looves cheesy jokes and I would say he also subscribes to that school except when he’s around boyfriends… 🙂

    • tworedbowls says:

      February 10, 2014 at 11:33 am

      Dude, I just LOVE the names of foods in New Orleans. Corn maque choux sounds way dreamier than “gussied-up creamed corn.” Baha. Lol sadly I don’t even remember what we had this with! Although I did dip some tortilla chips in leftovers after dinner… hahaha. Corn on corn on corn.

      Aren’t cheesy dad jokes the best? I kind of love them. B2 says I encourage his dad too much because I always end up cracking up at him.

    • tworedbowls says:

      February 10, 2014 at 11:34 am

      That’s high praise from you, Erika! Thank you! Do you have a fav recipe for creamed corn? I was just thinking of you when I was writing this up last night 🙂

  2. says:

    February 10, 2014 at 7:11 pm

    OMG this look so so good! I know it’s definitely not the same without bacon, but still, I’m sure it would be amazing if I made it sans bacon 🙂 I’m such a huge fan of creamed corn! Oh, and your dad!!! SO funny!!!! And your photos, as always – gorgeous! 🙂 Hope you’re having a great Monday, Cynthia! xoxo

    • tworedbowls says:

      February 11, 2014 at 9:57 am

      You know what, though? I really enjoy creamed corn without all these extra fixings, too! Just pure sweet corniness — lol! 😉 So I think it would be just as good without the bacon! Hope you’re having a great start to your week too lady <3<3

    • tworedbowls says:

      February 11, 2014 at 10:02 am

      Hahaha! It’s really the best kind of humor. I shamelessly enjoy it (though it’s also pretty easy to make me laugh…) Thanks for stopping by so I could find your blog, Karen! 🙂 Your food looks delicious! Here’s to more creamed corn and gussying. 😉

  3. says:

    February 11, 2014 at 12:54 pm

    Blonde roux…lol, you’re awesome Cynthia. As are these photos – you always blow me away with your beautiful photography. I eat corn all year round, in any incarnation, and this dish looks delicious! I would definitely make it with bacon ‘n roux because duh, yummy!

    • tworedbowls says:

      February 12, 2014 at 10:22 am

      Hahaha, thanks lady 😉 And yes! I forgot that corn wasn’t exactly in season right now … but I oddly love creamed corn as a winter dish because it’s so hearty. Whoops. 🙂 Hope you’re doing splendidly these days, Nancy!!

    • tworedbowls says:

      February 12, 2014 at 11:49 pm

      It really is! Which is funny, because corn is a summer food, but I love it in the winter. I hope you enjoy it if you try it, Trisha 🙂 Thanks so much for your comment!

    • tworedbowls says:

      February 12, 2014 at 11:50 pm

      Thank you for the kind words, Anne-Charlotte! Let me know what you think of it if you try it :):) Fingers crossed you like it!

  4. says:

    February 12, 2014 at 4:30 am

    What a beauty of a post! I don’t think I’ve ever had creamed corn – it hasn’t really made its way over here – but this makes me want to go and whip up a batch right this very moment.

    • tworedbowls says:

      February 12, 2014 at 11:51 pm

      It’s interesting how regional it is, even over here! I haven’t really seen it on many menus outside the South. But it’s one of my ultimate favs, for sure. I hope you enjoy it if you try it, Kathryn :):) Thanks so much for stopping by, as always <3

    • tworedbowls says:

      February 12, 2014 at 11:54 pm

      Thanks so much, Sini! 🙂 It’s usually served with a fairly hearty meat (which means it’s no light fare all put together! But no surprises there, with Southern food…) Definitely steak or ribs is most common back home. Typical American food, huh? 😉

  5. says:

    February 12, 2014 at 9:33 pm

    Your dad sounds so cute! My banter skills definitely did not come from my dad. That’s probably why I’m so bad at bantering. He’s even worse. 🙂 And are you from the south? My family lived in Alabama for awhile when I was growing up.

    And creamed corn! It looks perfect for this big bad weather we’ve been having (it was FREEZING last night, am I right?!?!). I’m of the opinion that Blonde Roux would make a pretty badass heroine, not to mention a classy addition to a plate of creamy corn!

    • tworedbowls says:

      February 13, 2014 at 11:02 am

      Haha!! I’m preeetty bad myself. I’m always the one whose joke comes out backwards… or who responds five minutes later (and people are like “…That conversation ended.”) Maybe that’s why I enjoy interacting with bloggers so much. Ample time to think of things to say! 😉

      And yes! I am from the South! 🙂 High-five for having both NY and the dirty South in common (though I’ve never been to Alabama). Dude, this weather makes me wish i was back there. Even though they’re getting hit pretty hard themselves, at least then everybody freaks out and life shuts down for a few days. ha. Perfect day to whip up your hot chocolate, though!! 😀

    • tworedbowls says:

      February 13, 2014 at 11:04 am

      Eeeugh! Yeah, I’m usually not patient enough to stick to a roux for long enough to get that dark … Knowing me, I’d jack up the heat and end up with a blackened mess. You’ll have to let me know how it goes if (when!) you succeed with the chocolate roux this time 🙂

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