Southern Baked Corn

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.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 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

Directions

1. Clean corn - shuck, remove silk.
2. With a paring knife, run down all the kernels to the cob. Do this over a bowl as you want to keep the milk.
3. 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.
4. OK, now the hard and time consuming part is done! Yeah!
5. 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.
6. Mix hard-earned corn with dairy, salt & pepper.
7. Add to skillet.
8. Cook on stove top (low to medium-low) for about 20 minutes, stirring from time to time.
9. Put skillet in a 350 oven for 25/30 minutes.
10. Remove from oven and let set. Serve and enjoy.
11. I have no knowledge of how this will turn out using something other than an iron skillet.