Fried Corn
4-5
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #28334
October 03, 2017
Categories: Comfort Food, Side Dishes, Dairy, Vegetables, Corn, Southern, Skillet, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Milk, Butter/Margarine more
"This is another of my grandmother's recipes. Back when she made this, times were tough, and so she just used bacon drippings that she saved from the morning's breakfast. But now, if you'd like, you can add 4 slices of bacon or so instead of the drippings. I posted the recipe exactly as she made it. She loved butter and had a cow, so I think she probably used more butter than I would. Feel free to adjust the amount of butter."
Original recipe yields 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (315.1 g)
- Calories 435.3
- Total Fat - 28.4 g
- Saturated Fat - 16.6 g
- Cholesterol - 68.8 mg
- Sodium - 316.7 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 4.5 g
- Sugars - 16.9 g
- Protein - 9.7 g
- Calcium - 83.9 mg
- Iron - 1.2 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.4 mg
Step 1
Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
Step 2
Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
Step 3
Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Recipe Stories / Blog
Garlic Ham Pizza Sliders
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
