October 03, 2017
Comfort Food, Side Dishes, Dairy,
Vegetables, Corn, Southern, Skillet, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Milk, Butter/Margarine more
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"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."
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.
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.
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.
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Wow, I love your grandma's recipe Breezer. The corn was wonderful prepared this way. Rich, creamy and delicious. I love the flavor that frying the corn brings to the dish. It was quick and easy to make with great results. I must admit that I didn't have any bacon grease so I cooked up some bacon, (what a hardship) we sprinkled it over the top of the finished corn. Thank you for sharing a recipe that we will enjoy again. Made for Down Home Cooking Tag Game.