Rose Mary Mogan Recipe

Mama's Fried Corn (Cream Style Corn)

By Rose Mary Mogan cookinginillinois


Recipe Rating:
Serves:
about 6 people
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Rose Mary's Story

My mother made this for us in the early morning for breakfast before we went to work in the fields at 6:00 AM. She would also make a large pan of Biscuits and fried pork Chops if we had them to go with it. We would go into the field pull & shuck the corn so she could cook it very early, to keep us going till lunch at noon. If we were lucky sometimes we would have butter to go with the hot biscuits. My husband calls it cream style corn since he is from the midwest. The first time I made it and said I was making fried corn, he did not know what fried corn was, then said it's cream style corn.

Ingredients

8
ears young fresh corn (shucked)
4 Tbsp
bacon fat or canola or vegetable oil
1/2 c
milk or water ( mama called it sweet milk)
1 1/2 Tbsp
all purpose flour
1 Tbsp
sugar
1 large
egg, slightly beaten
1/2 tsp
each salt & pepper

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy


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20 Comments

user
Rose Mary Mogan cookinginillinois
Apr 26, 2012
After such a busy day Cindy it really felt good to go to bed. Thanks.
user
Straw's Kitchen GrandsBest
Apr 25, 2012
looks yummmmmmy...now go to bed!!!
user
Apr 25, 2012 - Rose Mary Mogan shared a photo of this recipe. View photo
user
Apr 25, 2012 - Rose Mary Mogan shared a photo of this recipe. View photo