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 1810. This is the house they lived in, it later became a hotel.
LIST OF INGREDIENTS:
4-6 ears of corn
3-4 slices bacon
butter
2 cups milk (or cream, if you dare)
flour, salt, pepper
PREPARATION:
Cut the corn off the cob. Fry the bacon in large fry pan until real crisp. Drain off some of the bacon grease, but add 2 tablespoons to 1 or two tablespoons of butter. Add the corn to the fry pan. Stir constantly until golden brown (maybe 5-10 minutes). Then add 2 cups milk (or cream), stir and cook for maybe 10 minutes or more. In cup, stir about 1/3 cup of flour in ½ cup of milk until it is dissolved. Add to corn mixture, a small amount at a time. Cook until it is of the right thickness. Serve hot.
For God's sake, don't make this as a side to Southern Fried Chicken or all that fat will kill you dead!
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 1810. This is the house they lived in, it later became a hotel.
LIST OF INGREDIENTS:
4-6 ears of corn
3-4 slices bacon
butter
2 cups milk (or cream, if you dare)
flour, salt, pepper
PREPARATION:
Cut the corn off the cob. Fry the bacon in large fry pan until real crisp. Drain off some of the bacon grease, but add 2 tablespoons to 1 or two tablespoons of butter. Add the corn to the fry pan. Stir constantly until golden brown (maybe 5-10 minutes). Then add 2 cups milk (or cream), stir and cook for maybe 10 minutes or more. In cup, stir about 1/3 cup of flour in ½ cup of milk until it is dissolved. Add to corn mixture, a small amount at a time. Cook until it is of the right thickness. Serve hot.
For God's sake, don't make this as a side to Southern Fried Chicken or all that fat will kill you dead!
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