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.