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.
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 Love, published by University of Texas Press, 2012.
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