This is not exactly what I think of as "overlanding food", but Lanlubber requested it, so here it is.
Rainwater's is long gone now, but they were an excellent steakhouse in downtown San Diego a few decades back. This is their creamed corn recipe. Given that the recipe was available when they were still operational I don't think anyone will mind if I share it here.
4 cups fresh or frozen corn kernels
1 cup whipping cream
1 cup half & half
1 tsp salt
1 tsp sugar
pinch of cayenne
2 Tbsp melted butter
2 Tbsp flour
Combine all ingredients except butter and flour. Bring to a boil and simmer for 5 minutes.
Mix together the flour and butter in a small saucepan. Heat slowly and stir until smooth. Add to simmering corn.
Mix well, allowing mixture to simmer for 5 minutes.
Remove from heat and serve.
Not a particularly complicated recipe, but whipping cream and half & half aren't likely to make it onto my packing list. For cooking at home however, this is a winner.
Rainwater's is long gone now, but they were an excellent steakhouse in downtown San Diego a few decades back. This is their creamed corn recipe. Given that the recipe was available when they were still operational I don't think anyone will mind if I share it here.
4 cups fresh or frozen corn kernels
1 cup whipping cream
1 cup half & half
1 tsp salt
1 tsp sugar
pinch of cayenne
2 Tbsp melted butter
2 Tbsp flour
Combine all ingredients except butter and flour. Bring to a boil and simmer for 5 minutes.
Mix together the flour and butter in a small saucepan. Heat slowly and stir until smooth. Add to simmering corn.
Mix well, allowing mixture to simmer for 5 minutes.
Remove from heat and serve.
Not a particularly complicated recipe, but whipping cream and half & half aren't likely to make it onto my packing list. For cooking at home however, this is a winner.
