Grandmas Country Fried Corn Food
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 BACON FAT CORNBREAD
When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
- Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.
GRANDMA'S COUNTRY FRIED CORN
THIS HAS A DOWN HOME COUNTRY TASTE ...TRIED AND TRUE.
Provided by FANNIE MCCOY @ZAYDEN2
Categories Vegetables
Number Of Ingredients 10
Steps:
- 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.
- IN A LARGE BOWL ADD PEPPERS, ONIONS, PAPRIKA, SUGAR, SALT AND PEPPER COMBINE WITH CORN MIXING WELL.
- 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.
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
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