Prep 10 mins
Cook 15 mins
This is another of my grandmother's recipes. Back when she made this, times were tough, and so she just used bacon drippings that she saved from the morning's breakfast. But now, if you'd like, you can add 4 slices of bacon or so instead of the drippings. I posted the recipe exactly as she made it.
- 6 ears of silver queen corn (or other white corn)
- 1⁄4 cup onion, finely diced (I like to use chopped green onion to add another color)
- 1⁄2 cup bacon drippings
- 1⁄2 cup butter, divided
- salt, to taste
- pepper, to taste
- 1 cup milk or 1 cup if you want it to be ultra rich use half-and-half
- Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
- Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
- Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.
LOVED THIS SO EASY AND USES SOME OF THAT EAR CORN LOL made for southern leg cakepops on parade
What a wonderful recipe. Thank you Granny and Breezer. This corn was simply delicious. Loved all the ingredients, they all play well together. A really lovely depth of flavors. I cannot wait to make this again. Made FYC tag game.
The smell as I was cooking this was so good. The taste was good also but my corn was tough and chewy. Very glad I tried it. Made for Best Cookbook of 2012.