Mamaws Fried Corn Food

MAMA'S FRIED CORN

Steps:

• 1. Steam corn until cooked. Corn will be hot, but firm, not soft.
• 2. In medium skillet, add butter and melt over medium heat. Add diced onions, steamed corn, and roasted garlic, & Italian seasoning. Cook until onions are transparent, and corn is just lightly brown.
• 3. Serve with your favorite dinner. Even goes well as a side dish to a pot luck!

MAMA'S CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

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.

MAMAWS FRIED CORN

Steps:

• 1. Cut the corn off the cob and the use the back of the knife to run back over the cob.
• 2. In a cast iron skillet start melting the butter and add the corn and a little salt.
• 3. Add just about 2 teaspoons of bacon grease. Stir well and bring to a boil. Turn heat to med low and let simmer till tender about 10 to 15 min.

FRIED POTATOES AND SMOKED SAUSAGE

Steps:

• Put a large skillet on the stove on Med High. Put oil in the pan and add the chopped onions and garlic. Peel and cube the potatoes. The smaller the cube the less cooking time. Add salt and pepper to season accordingly to your taste. Turn the potatoes every few minutes till they are browned on all sides. Slice the smoked sausage (I use the skinless with cheese inside) and add to the pan. Cover then stir every few minutes. We like the meat really browned so I turn up the heat to high till the sausage slices are the right color.
• Serve with a salad and some sweet tea, and you have the perfect midweek meal.

MAWMAW'S SIMPLE FRIED GREEN TOMATOES

Steps:

• Place tomato slices in a bowl of ice water; soak for about 5 minutes.
• Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
• Combine cornmeal and flour in a bowl.
• Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
• Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.

MAMA'S FRIED CORN (CREAM STYLE CORN)

Steps:

• 1. Shuck corn by removing the outer green leaf layers.Wash corn & remove as many silks as possible.Using a large bowl, Cut corn from each ear of corn by running knife down the length of each ear of corn with a sharp knife removing the kernals as you glide knife down each ear of corn. Then run knife down the sides of corn a second time to remove the milk from the cob;
• 2. Season with salt & pepper, Add sugar, flour, slightly beaten egg and milk or water. Stir thourgly to combine.
• 3. Heat oil in a large cast iron skillet, and when oil is hot, carefully add the corn mixture.Lower the heat, and stir constantly to prevent scorching: cook about 12 to 15 minutes. Remove from heat and serve immediately.
• 4. Note: This was one of our favorite hearty breakfast meals during the spring months when the corn was ready to pick. We worked hard in the fields chopping cotton, and needed a hearty breakfast to tide us over till lunch time. Mama made all of this on a wood stove in the wee early hours so we could get to the fields by 6:00 AM.Recipe is in my cookbook in a section called Mama's Recipes.
• 5. I added sweet red bell peppers to this one not only for color but for the sweet flavor of the peppers.

MAMAW'S SOUTHERN BUTTERMILK CHICKEN

Steps:

• Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
• The next day, preheat oven to 325 degrees F (165 degrees C).
• Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
• Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
• Bake uncovered in the preheated oven for 1 hour.

FRIED CORN

Steps:

• Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
• Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
• Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.

CREAMY FRIED CORN

Steps:

• Cook onion in bacon fat for a couple minutes on medium heat.
• Cut the corn from the cob and add to skillet and season to taste with salt and pepper; cook and stir on medium heat until just beginning to brown.
• Add a little half and half (milk, or a combination of both) and continue to cook, stirring, adding more liquid as it begins to evaporate. Add only enough half and half or milk to give it a creamy texture. If using half and half and the consistancy is too thick, add a little milk to thin.
• Continue cooking on low, stirring every now and then, until corn is tender, maybe 10-15 minutes.