Salt Lick Cookbook: Creamed Corn Recipe

Deep in the heart of Texas lies a barbecue joint called Salt Lick. This family-owned restaurant shares its long-time recipe for creamed corn.

Salt Lick Cookbook

Salt Lick is an established barbecue joint in Driftwood, Texas. Serving over 600,000 customers a year it is hard to dispute that they know their meats. “The Salt Lick Cookbook,” by Salt Lick owner Scott Roberts, with Jessica Dupuy, was written to share his family’s story, knowledge and passion.

Cover Courtesy University of Texas Press

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In Texas and throughout the South, a myriad of barbecue joints claim to have the “best barbecue,” and Salt Lick Barbecue in Driftwood, Texas is a definite contender. The Salt Lick Cookbook (University of Texas Press, 2012), by Scott Roberts and Jessica Dupuy, can show you the art of Texas barbecue. Scott Roberts, the owner of Salt Lick Barbecue, is building on the foundation of a business that was laid down by his family over 130 years ago. This excerpt from chapter two: “Roxie’s House,” walks you through a time tested creamed corn recipe.  

Creamed corn recipe

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 tablespoon sugar
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper
1/2 onion, diced 

In medium pan over medium high heat, sauté onion and butter until onion is translucent. Add salt.

Use sharp knife to slice tops of corn kernels off corncobs. Then go back with dull edge of knife to scrape remaining pulp and corn milk into bowl. This is where the flavor is. Add kernels and pulp mixture to pan, and cook over medium high. Sprinkle corn with sugar. Stir constantly for about 2 minutes. Sprinkle on cornmeal, using a whisk to combine well. Add heavy cream, and cook until corn has softened, 2 to 3 minutes. Season with pepper.

Learn the history of Salt Lick Barbecue in Texas Barbecue: The Salt Lick Cookbook.

This excerpt has been reprinted with the permission of The Salt Lick Cookbook: A Story of Land, Family and Lovepublished by University of Texas Press, 2012.