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In the beginning

December 22, 2017

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To blog or not to blog. Is that the question? Then I say yes. Recipes and food, I think.

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Yes, this recipe WILL harden your arteries. Fried corn may be too high in fat for modern tastes; however, you owe it to yourself to make it at least once because it is that good! Fried Corn has been a family treasure for well over 100 years in my father's line. It belongs to a time when the woman of the house could walk out into the corn fields and pick fresh corn for dinner. This particular recipe belonged to my Great Grandmother, who was born in Tennessee in 1880. When her daughter (my Grandmother) gave me this recipe she wrote: "Every time I cook it I can just see my mother with apron on as she stands at the stove stirring and adding more of this, or that, until the corn is finished, while we children were waiting to sit down at a large table to eat a delicious dinner only our mother could prepare." I would not be surprised if it has been made in my family since Grandma’s 3rd great grandpa, old Jimper Sharp, married Polly Gibbons Smith in Tennessee in 1

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