Grannys Fried Corn Food

GRANNY'S BUTTERMILK FRIED PORK CHOPS

Steps:

• Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
• Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
• In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
• Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
• Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
• When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
• Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
• Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

FRIED CORN

Steps:

• In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

BETTER THAN GRANNIE'S CREAMED CORN

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

GRANNY'S FRIED CORNBREAD

Steps:

• Gently stir together all ingredients in a mixing bowl.
• Drop batter with a large spoon onto a hot, well greased griddle.
• Cook as you would for pancakes, turning to brown both sides.
• Serve with butter.

GRANNY'S SCALLOPED CORN

Steps:

• Combine all ingredients.
• Pour into oven safe casserole.
• Bake at 350 degrees for 45 minutes.

GRANNY'S CORNBREAD

Steps:

• Mix meal, salt and baking powder together. Add boiling water, stir well with a spoon, it will be very stiff (the boiling water will start the cooking process before you fry it). Add egg and milk stir until well mixed. Mix will be very sticky, so wet hands and shape into submarine shaped ovals and drop into hot oil (you must keep hands wet or batter will stick to hands). Brown on all sides and remove. Place on paper towels to drain off excess oil. Serve.

GRANNY'S FRIED CORN

Steps:

• Shuck and desilk the corn. Rinse and using sharp knife, cut the kernels off the cob, scraping to get it all. Mix green pepper, flour, sugar, salt, and pepper together. Coat the corn with the flour mixture.
• Heat the shorting until 1 kernel dropped in sizzles.
• Fry until the corn is tender and the flour starts to brown.
• Stir often to prevent sticking.
• Hint: You may want to use a lid during cooking to help the corn to tenderize more evenly.