Wednesday, May 22, 2013

Country Fried Corn

This looks to to be Bread & Butter Corn
Fried corn is a decided favorite of the South! Everyone's ancestor has a recipe. What is considered  creamed corn (elsewhere) is what I call country fried corn with a bit of difference and for me the difference is sugar. I feel that the first corn of any crop there is sweet enough by itself there no need for sugar. (a died in the wool Southerner prefers Silver Queen )

Here we go with the recipe: What you do is cut about 1/2 to 3/4' the kernel off the cob then  milk it. One does this by taking the back of whatever knife you have use to cut the kernels going downward against the cob to milk it.  This is done by placing the the back of the knife at a 45% angle against the cob that way you remove the milk (liquid) & pulp. Then you proceed to cook low and slow. Yum (actually one brings it up to heat fast then low and slow)

Cook Time: 30 min or more (if doubling amount double the time)
Cutting prior to milking the cob

    5-6 ears corn (10-16 ears)
    2 tablespoons fresh bacon drippings
    (fat from 4 slices bacon if doubling)
   1/2 teaspoon salt (optional or to taste)
    2 teaspoons sugar (optional don't double)
    1/4 teaspoon black pepper

As I said slice the corn from the cob scraping downward to get any remaining corn left near the cob. Heat a heavy skillet (I use cast iron) and add the bacon fat. After wards bring up the heat slowly and cook stirring often. (to keep from sticking) Sprinkle with the salt, pepper, and sugar.
 (serve hot serves 4 to 5)

Good ole cast iron pan.

If you don't have fresh corn I am told one can use corn if ya gotta. I'd go for the frozen niblits over canned and that's when I would definitely add the sugar.

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