Grandmas Country Fried Corn Recipes
FRIED CORN (MY GRANDMA'S RECIPE)
My grandma had the best recipe box around, she would experiment, and tweek... but whose grandma would't? I miss her! She was a school teacher, and passed away late 2010 at the age of 89. This is one of her/our favorites from her recipe box... but there are no actual measurements for this, a lot of my cooking is that way, this is...
Provided by Kristy Russell
Categories Vegetables
Time 5m
Number Of Ingredients 4
Steps:
- 1. heat skillet (medium/high setting), add butter, empty frozen corn into skillet, sprinkle with sugar, salt and pepper
- 2. fry corn until a dark golden yellow and serve
MY GRANDMA LOGAN'S & JAMES'S FRIED CORN
This is my Grandma Logan's Fried Corn recipe as I remember it. My brother-in-law James use to make the best fried corn, also. I dedicate this recipe to both of them. This is "Healthy for The Soul" country cooking. This is not a "DIET" recipe for the health conscious. This is simply Good Frickin' Eatin'!!! Happy Cooking! ...
Provided by Sherri Williams
Categories Vegetables
Time 30m
Number Of Ingredients 5
Steps:
- 1. slice corn off the cobb. scrape milk from cobb...if you have a lil' silk left on the cobb, it's quite OK!!!
- 2. fry fat back meat until crispy. remove meat
- 3. add corn, meat of a couple pieces of fat back, salt and pepper to pan. simmer for 8-10 minutes. remove and add butter. allow butter to melt
- 4. bowl up, spoon up and enjoy!
COUNTRY FRIED CORN
This has been a staple at Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for over 100 years. Use only fresh corn for best results. I have not made this so cook times are only estimates.
Provided by AngelaTN
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
- In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
- Stir corn into hot bacon drippings. Add water and sugar.
- Cook, stirring constantly, until mixture begins to thicken.
- Gradually stir milk into cornstarch until smooth. Add to corn.
- Cook over low heat until thickened.
- Stir in butter and salt.
- Top with crumbled bacon before serving.
Nutrition Facts : Calories 222.5, Fat 8.9, SaturatedFat 3.4, Cholesterol 14.2, Sodium 133.7, Carbohydrate 35.2, Fiber 3.3, Sugar 7.9, Protein 5.6
MS.DELORES "FRIED CORN OFF THE COB" JUST LIKE GRANDMAS
This is a recipe that my grandma use to make. She passed away and I never got her recipe. I got this recipe from my friend Mrs. Delores and it taste just like grandmas. This dish is perfect for any occasion or just a dish all by itself. This is also a perfect Thanksgiving or Christmas dish.
Provided by Diana in Atlanta
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
- Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
- Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or flour to the fat.
- Add water as needed stir occasionally.
- Sauté everything together for about 20 minutes or until the vegetables are tender.
- Add the fresh corn and crumble the cooked bacon over the top.
- Continue cooking for an additional ten minutes.
- Serve while hot.
Nutrition Facts : Calories 526.1, Fat 19.1, SaturatedFat 5.7, Cholesterol 23.1, Sodium 334.9, Carbohydrate 87.4, Fiber 8.3, Sugar 18.8, Protein 13.8
GRANDMA'S COUNTRY FRIED CORN
THIS HAS A DOWN HOME COUNTRY TASTE ...TRIED AND TRUE.
Provided by FANNIE MCCOY
Categories Vegetables
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. SHUCK AND DE-SILK THE CORN AND RINSE WELL. CUT CORN FROM THE COBB SCRAPING TO GET IT ALL STARTING AT THE LARGEST END AND FIRMLY APPLY PRESSURE FROM TOP TO BOTTOM, THIS WILL RELEASE THE MILK FROM THE CORN.
- 2. IN A LARGE BOWL ADD PEPPERS, ONIONS, PAPRIKA, SUGAR, SALT AND PEPPER COMBINE WITH CORN MIXING WELL.
- 3. IN A LARGE SKILLET MELT MARGARINE AT LOW HEAT, ADD CORN MIXTURE AND STIR.AFTER ABOUT A FEW MINUTES ADD THE ROUX MIXTURE, REMEMBER FRIED CORN IS A RECIPE THAT YOU CAN'T LEAVE ALONE IT REQUIRES LOTS OF STIRRING THAT IS VERY IMPORTANT OR IT WILL BURN.SIMMER ON MEDIUM LOW HEAT FOR ABOUT 1 HOUR. SKILLET CAN BE COVERED WHILE SIMMERING.
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