And the recipe for the creamed corn, please?
We had what we called "fried corn," which might have been similar. My father had some relatives who lived on a farm, and occasionally we were gifted with field corn. This can't be bought in a store. It dries far too fast to be usable, or so I've been told. But when it is freshly picked, it is good. He sliced the corn, working down each ear, so that the slices were maybe a millimeter in width, working over a bowl so that all the liquid was caught in the bowl. Then he scraped the cob to get off every last bit of moisture.
Cook the tiny scrapings of corn plus all the corn liquid (or corn "milk"), with margarine (butter would add too much of its own flavor), and salt and a LOT of ground pepper, in a heavy iron skillet over low-to-medium heat until done. Starting out, it should have the liquidity of a thick stew and then will be done fifteen to twenty minutes later or so, when the dish seems to "settle." (The term "fried corn" is a misnomer.) If there is not enough corn "milk," add a few tablespoons of real milk or even evaporated milk in cooking, until the corn is just covered. But add the latter, real milk or evaporated milk, only as a last resort, as milk changes the taste. As to finished product, the taste of pepper should predominate. This is a fairly flavorful dish.
Serve with fried okra, sliced tomatoes, maybe some scallions, and a bowl of freshly shelled, well-cooked, bacon- or ham-seasoned purple-hull peas. Iced tea or buttermilk to drink.
I sometimes make an approximation of that vegetable dinner even now but of course can't get the right type of corn. Ordinary corn doesn't have the "milk" that makes the dish possible. I can approximate it with canned creamed corn but don't like the added sugar that the canned version has.