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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Hands down, this is my favorite southern side dish. Absolutely delicious! If it grosses you out to use bacon drippings, or if you're a vegetarian or whatever, you can substitute butter for the bacon drippings.. Read more .. However.... as my grandmother says There's just no substitute for bacon fat, and I agree. Ingredients:
9 ears fresh corn |
1/2 c. bacon drippings |
1 c. half & half (you could use whole milk) |
salt & pepper to taste |
a sharp knife |
a cast iron skillet (well seasoned) |
Directions:
1. Into a bowl:
2. Run your knife down the cobs to slice off the corn (you just want the top of the corn)
3. Then use the back of your knife and scrape the cob until all of the corn juice/corn mush is removed
4. Into a hot cast iron skillet add the bacon drippings.
5. Once the drippings are sizzling, add your corn stirring constantly so it doesn't stick or burn (you want it to get a little brown and crispy tho)
6. Cook until thick (about 6-7 minutes) DON'T STOP STIRRING!
7. Pour in the half &half, and salt and pepper.
8. Cover and cook slow for another 10-15 minutes (you could also finish it in the oven)
9. Let it cool a bit then serve! It's best to serve it straight out of the skillet so it will stay warm.
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