| | Southern Fried Corn 6 ears of fresh corn*
1/2 cup of milk
1/2 cup of water
1 teaspoon of sugar
2 tablespoons of bacon drippings
salt and pepper |
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Remove the cornhusks, breaking off the stems. Remove the silks with a stiff vegetable brush and wash the ears in cold water. To cut the kernels from the cob, hold the corn in a large shallow bowl or dish with one hand and use a very sharp knife to cut off a thin layer from the tops of kernels. Then cut down the cob again one or two times, scraping the remaining parts of kernels and juices into a bowl. Stir in the milk, water and sugar. Heat the bacon drippings in a large heavy skillet over medium heat, add corn mixture and cook for 10 to 12 minutes, stirring often. Remove from heat and stir in the salt and pepper to taste. Makes 4 to 6 servings * Note if fresh corn is not available, use one 1 pound bag (2 1/2 cups) frozen, thawed white shoepeg corn. combine the corn, 1/2 cup of milk, 1/2 cup of water and 1 teaspoon of sugar in a saucepan, bring to a boil and cook for 5 minutes. Remove from the heat, measure out 1 1/2 cups of corn and 1/2 cup of liquid. Add 1 tablespoon of all purpose flour to the corn mixture, process in an electric blender until coarsely pureed. return to the saucepan, and stir in 1 to 2 tablespoons of bacon drippings, if desired. Cook over medium heat for 5 minutes stirring often. Remove from the heat and stir in the salt and pepper to taste. |
