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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This has been a staple at Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for over 100 years. Use only fresh corn for best results. I have not made this so cook times are only estimates. Ingredients:
6 ears corn |
3 slices bacon |
2/3 cup water |
2 tablespoons sugar |
1/4 cup milk |
2 teaspoons cornstarch |
1 tablespoon butter |
salt |
Directions:
1. Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
2. In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
3. Stir corn into hot bacon drippings. Add water and sugar.
4. Cook, stirring constantly, until mixture begins to thicken.
5. Gradually stir milk into cornstarch until smooth. Add to corn.
6. Cook over low heat until thickened.
7. Stir in butter and salt.
8. Top with crumbled bacon before serving.
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