Prep 1 hr
Cook 1 hr
This is an easy recipe, but one that takes a LOT of prep time, and it's messy. If possible, the prep should be done outside, cuz like I said, it is messy. It uses fresh corn, frozen or canned cannot be substituted. It's not about the kernels. This recipe is about the milk & pulp of the corn. This is more of a corn mush. OK, I've been making this as I've been putting together this post. Half the pan is already gone, and it's just me. YMMV. Measurments are appx.
- 2 tablespoons bacon fat
- 2 tablespoons butter
- 10 ears fresh corn
- 1⁄8 cup buttermilk or 1⁄8 cup heavy cream or 1⁄8 cup milk
- salt & pepper
- Clean corn - shuck, remove silk.
- With a paring knife, run down all the kernels to the cob. Do this over a bowl as you want to keep the milk.
- Using a mandolin w/grater blade (cheese grater will work if you don't have a mandolin), grate corn into same bowl with the corn milk. Did I mention messy? One pass won't do. Grate until you've gotten all you can from the corn. This can be done a day ahead.
- OK, now the hard and time consuming part is done! Yeah!
- In an iron skillet, heat bacon fat and then add butter. Don't want to get too hot here, don't want to burn the butter.
- Mix hard-earned corn with dairy, salt & pepper.
- Add to skillet.
- Cook on stove top (low to medium-low) for about 20 minutes, stirring from time to time.
- Put skillet in a 350 oven for 25/30 minutes.
- Remove from oven and let set. Serve and enjoy.
- I have no knowledge of how this will turn out using something other than an iron skillet.