Aug 10, 2013

Fried Cream Corn

This recipe is Southern to the core.  I think that my mother would have really liked it.  The corn is fried and then a bit of cream is added for extra flavor.  However, it is not like the creamed corn in a can, which can be a runny mess. Of course, anything with bacon in it has to be good.  I really liked this recipe.


2 -16 oz bags of frozen corn or 10-12 fresh corn, cut off the cob.
1 tsp salt
1 TBS sugar
1/2 tsp black pepper
1/2 cup heavy cream or half and half
6 TBS butter
2 TBS flour
6-8 slices of bacon, browned and crumpled

Brown the bacon in an iron skillet or heavy pan over medium to high heat; I used a large non-stick pan.  Drain on a paper towel and when cool crumple the bacon into small pieces then set aside. Leave the bacon drippings in the pan.  In a large mixing bowl, add the corn, salt, pepper, sugar, and flour. Mix well.

Add the butter to the pan along with the bacon drippings, once it is hot add the corn mixture.  Fry the corn mixture until the pieces that have flour begin to brown. Flip it occasionally so that it can brown as much as possible. This could take 15-20 minutes.

 Then add the cream and mix it through the corn mixture. 

Next add the crumpled bacon, mix well. Serve with chicken, beef or lamb, a green vegetable or salad and bread.  Enjoy!