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Southern Baked Corn

Southern Baked Corn Recipe

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.
5 from 2 votes
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Prep Time 1 hr
Cook Time 1 hr
Calories 247.5 kcal

Ingredients
  

  • 2 tablespoons bacon fat
  • 2 tablespoons butter
  • 10 ears fresh corn
  • 1/8 1/8 cup heavy cream or 1/8 cup milk
  • salt & pepper

Instructions
 

  • 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.

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Nutrition

Serving: 159gCalories: 247.5kcalCarbohydrates: 43.2gProtein: 7.6gFat: 8.5gSaturated Fat: 4.1gCholesterol: 15.6mgSodium: 82.7mgFiber: 6.1gSugar: 7.6g
Keyword < 4 Hours, Corn, Vegetable
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