Old Fashioned Fried Corn
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Serves/Makes: 4
Ready in: 30-60 minutes
- 5 ears corn
- 1 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1/2 cup flour
- 1 cup water
- 1/4 cup bacon drippings
- 4 tablespoons butter or margarine, cut in pieces
Using a sharp knife, cut the corn off the cob, about half the thickness of the kernel. Then, using the dull side of the knife, scrape the cob to get the remaining kernels. Place the corn in a bowl and add the salt, pepper, and flour. Stir to coat the corn with the flour. Stir in the water slowly until all is blended (you can add more water if needed as the corn cooks if it looks too thick). Heat the bacon drippings in a heavy skillet (cast iron works well) over medium heat. Pour the corn into the hot drippings and stir constantly. While you are stirring, add the butter. Continue to stir and cook on medium heat until the corn bubbles. Reduce the heat to low. Let the mixture cook for 30 minutes, stirring often, until a crust begins to form around the edges and bottom of the skillet. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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