mama's fried corn (cream style corn)

Name: Mama's Fried Corn (Cream Style Corn)
Prep time: 25 min
Cook time: 15 min
Cuisine: Southern
Ingredients: 8 - ears young fresh corn (shucked); 4 tablespoon(s) bacon fat or canola or vegetable oil; 1/2 cup(s) milk or water ( mama called it sweet milk); 1 1/2 tablespoon(s) all purpose flour; 1 tablespoon(s) sugar; 1 large egg, slightly beaten; 1/2 teaspoon(s) each salt & pepper

(2 RATINGS)

154 Pinches 2 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Mar 23, 2012

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.

Rate

Mama's Fried Corn with Sweet red Bell peppers added

prep time 25 Min

cook time 15 Min

method Stove Top

yield about 6 people

Ingredients

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

How To Make mama's fried corn (cream style corn)

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;

Step 2

Season with salt & pepper, Add sugar, flour, slightly beaten egg and milk or water. Stir thourgly to combine.
Step 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.
Step 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.
Step 5

I added sweet red bell peppers to this one not only for color but for the sweet flavor of the peppers.
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