Fried Corn Recipe (Southern Fried Corn)
Fried Corn Recipe (Southern Fried Corn) - Fresh corn on the cob is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar for the most delicious side to serve all summer.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Servings: 8 servings
- 12 ears fresh corn shucked
- 4 cups water room temperature
- 2 tbsp self rising flour
- 1 tbsp granulated sugar or to taste if corn is sweet
- 2 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 3 tbsp bacon drippings
- 2 tbsp salted butter
To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add to water.
Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely smoothly dissolved into the water.
To a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted (make sure it doesn’t burn), pour corn mixture into hot skillet and continuously stir.
Turn the heat down to medium. Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn and serve.
For the scraping, my mama does it a specific way. She starts on one side of the cob and cuts about a third of the corn off making tiny kernels then she goes in again another third of the way and then finally does a last scrape all the way on the cob.
FROZEN CORN: If using frozen corn as a substitution, remember that each ear of corn has about 3/4 a cup of corn kernels on it.
Calories: 201kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 786mg | Potassium: 364mg | Fiber: 2g | Sugar: 9g | Vitamin A: 340IU | Vitamin C: 9.2mg | Calcium: 6mg | Iron: 0.7mg