Mama's Fried Corn (Cream Style Corn)

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

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.


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

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
  • Comments

  • 1-5 of 20
  • user
    Shelia Senghas earthbaker - Mar 24, 2012
    OH my! Pure delicious comfort. Your mom sure knew how to cook some pleasin' food. There is a recipe of my grannie's almost exact. The name written on it is Creamy Corn. Was your mama from the South. That is where my mom's family is from.
  • user
    Rose Mary Mogan cookinginillinois - Mar 24, 2012
    Yes Sheila, my Mama was from Arkansas, & that is where I grew up too, although I was born here in Illinois. Yes my husband tends to call it Cream Style corn he is a midwesterner, but in the South mama called it fried corn, as most other Southerners referred to it as fried corn too. To reflect back on the days of my youth brought back so many memories. It's like it was yesterday that we went out & pulled the corn for Mama to cook. iS YOUR RECIPE LISTED HERE?
  • user
    Stormy Stewart karlyn255 - Mar 24, 2012
    Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
    Easy Recipes for Caregivers
    Magic in the Kitchen
  • user
    Stormy Stewart karlyn255 - Mar 24, 2012
    I usually cheat and use creamed style corn from a can but this si so much more tastee
  • user
    Shelia Senghas earthbaker - Mar 24, 2012
    No, Rose Marie, I have not posted it or even cooked it before, but, my mom made it a lot when she still cooked. I just forgot about it through the years until I read your recipe and told my mother and she said she had the recipe and I searched and found it. The only difference is the egg. It did not include egg and it called for cream instead of milk. I will make it this summer when we can get fresh corn from the fields.