I love creamed corn and had been looking for a really good recipe for some time.  There are times that I simply open a can of creamed corn and end up adding a can of whole corn so I would know that I was really eating corn.  Not only would this make too much, it was also too sweet.  Then I remembered something I used to do when my kids were young.  We spent about three months in the North Georgia mountains before moving to South Carolina.  I would go out to the open fields and get a couple dozen ears of corn, which turned out to actually be field corn.  That's the kind they feed the pigs and cows.  But I would cut it off the cob and cook it.  It would be a little tough but it was good.  So after searching for my creamed corn recipe and failing, I decided to make the good old field corn reipe using tender corn.  It turned out  better than great.  It's wonderful!  You can find my Creamed Corn recipe on page 23 of my book Stir, Laugh, Repeat.