Southern fried corn

Yield: 4 servings

Measure Ingredient
6 \N Ears corn, fresh;
\N \N See variation below
½ cup Milk
½ cup Water
1 teaspoon Sugar
2 tablespoons Bacon drippings
\N \N Salt and pepper; to taste

Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook Remove corn husks, breaking off stems. Remove silks with a stiff vegetable brush, and wash ears in cold water. To cut kernals from cob, hold corn in a large shallow bowl or dish with one hand and use a very sharp knife to cut off a thin layer from tops of kernals. Then cut down cob again one or 2 times, scraping remaining parts of kernals and juices into bowl. Stir in milk, water and sugar. Heat bacon drippings in a large heavy skillet (cast iron preferred) over medium heat; add corn mixture, and cook 10 to 12 mins, stirring often.

Remove from heat and stir in salt and pepper to taste. YIELD: 4 to 6 servings

NOTE: Starches from fresh-picked summer corn will thicken this dish as it cooks. If the cooked corn is not thickened, mix 2 tsp flour and 2 Tbs water until smooth; stir into skillet. Cook, stirring constantly, just until thickened.

VARIATION: If fresh corn is not available, use one 1-lb bag (2½ cups) frozen, thawed white shoepeg corn. Combine corn, ½ cup milk, ½ cup water and 1 tsp sugar in a saucepan; bring to a boil and cook 5 mins. Remove from heat; measure out 1 ½ cups of corn and ½ cup of liquid. Add 1 Tbs all-purpose flour to corn mixture; process in an electric blender until coarsely pureed. Return to saucepan, and stir in 1 to 2 Tbs bacon drippings, if desired. Cook over medium heat 5 mins, stirring often. Remove from heat, and stir in salt and pepper to taste. YIELD: 4 to 6 servings from my kitchen to------------------------------->yours..... Dan Klepach

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