Best 4 Southern Fried Corn Recipes

CORN PONE - A SOUTHERN FRIED CORNMEAL RECIPE

Steps:

• 1. Preheat oven to 475 F. Mix corn meal, salt and water. Heat oil in a 9 inch round iron skillet, in the hot oven until hot. Remove skillet' Carefully spread mixture evenly in the hot skillet and spoon some of the fat that comes up to the edge, on top the batter. Place skillet in oven and bake for aout 15 minutes or till golden brown. Optional: Broil for the last 2-3 minutes to make it extra golden brown and crispy around the edges'

SOUTHERN FRIED CORN

Steps:

• Cut kernels off fresh corn. Measure 3 cups corn.
• In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
• Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.
• Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces.

SOUTHERN FRIED CORN

Steps:

• Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the cooked bacon slices on a paper towel-lined plate. Set the pan aside, reserving the bacon drippings.
• In a saucepan, bring the corn and buttermilk to a boil over medium heat. Reduce the heat, and simmer for 5 to 10 minutes until all the liquid is gone.
• Heat the reserved bacon drippings in the skillet over medium heat. Slowly mix in the flour. When this begins to gently bubble, stir in the corn. Crumble the cooked bacon strips, and stir into the corn. Cook over medium heat, stirring frequently, for about 3 to 5 minutes or until the mixture is thick and well blended. Serve immediately.

SOUTHERN FRIED CORN RECIPE - (4.5/5)

Steps:

• Shuck and silk your corn. Make sure to remove all of the silks and then with a sharp knife cut the corn off into a bowl. Once the kernels are all cut off, take your knife and scrape down the cob to remove any juice that is left in it. This is what makes the corn creamy, so don't skip this step. In a skillet heat together the bacon drippings and the butter. If you don't understand where you get the bacon drippings, because we haven't cooked any bacon, you might not be ready for this recipe. But if you are not a bacon grease collector, like most good southern cooks are, cook about five or six pieces of bacon and use the drippings for this corn. Add the corn and let it cook on medium heat for about 15 minutes. Mix the cornstarch and the 1/2 cup cold milk until smooth. Pour that mixture into the corn and bring it up to a bubble. Stir and cook just until it thickens. Add the salt and pepper and stir again and serve.