Try this Southern Fried Corn recipe, or contribute your own.
Suggest a better descriptionRemove husks from corn, breaking off stems; remove silks with a stiff vegetable brush, and wash with cold water. Using a sharp knife, cut a thin layer off the kernels; cut again, and scrape the rest of the juices into bowl, firmly placing knife on cob and scraping into bowl. Add water or milk, and stir well. Fry bacon or salt pork in a large skillet; remove meat, and add corn to skillet. Cook over medium heat for 10 to 15 minutes, stirring often (cook fresh picked corn a few extra minutes or until corn is thick). Add sugar and salt and pepper to taste. Note: If fresh corn is not available, use frozen whole kernel corn (shoepeg, if available). Cook corn according to package directions a few minutes; place corn and water into a blender and puree. (Be careful not to put too much into blender; the corn can splash out and burn you.) Repeat procedure 3 times, each time pouring corn back into pot and scooping out more. Combine flour and water until blended; pour into pureed corn and cook several minutes, stirring constantly until mixture thickens. Add salt and pepper to taste. This tastes like fresh corn that has been scraped from the cob. Note: For a different taste, add chopped ripe tomatoes to the corn before serving it. Yield: 4-6 servings Posted to MC-Recipe Digest V1 #842 by MeLizaJane@aol.com on Oct 13, 1997
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Serving Size: 1 Serving (1027g) | ||
Recipe Makes: 1 | ||
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Calories: 3371 | ||
Calories from Fat: 585 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65g | 87 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 21g | ||
Cholesterol 38.1mg | 12 % | |
Sodium 764mg | 26 % | |
Potassium 2528.7mg | 67 % | |
Total Carbohydrate 636.7g | 187 % | |
Dietary Fiber 61.3g | 245 % | |
Sugars, other 575.3g | ||
Protein 85.6g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3371
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