Southern Fried Corn

8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 2 star values: 1
  • 3 star values: 1
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There's nothing like southern comfort food to soothe the tummy and soul!

By TexasChaos
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the cooked bacon slices on a paper towel-lined plate. Set the pan aside, reserving the bacon drippings.

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  • In a saucepan, bring the corn and buttermilk to a boil over medium heat. Reduce the heat, and simmer for 5 to 10 minutes until all the liquid is gone.

  • Heat the reserved bacon drippings in the skillet over medium heat. Slowly mix in the flour. When this begins to gently bubble, stir in the corn. Crumble the cooked bacon strips, and stir into the corn. Cook over medium heat, stirring frequently, for about 3 to 5 minutes or until the mixture is thick and well blended. Serve immediately.

Nutrition Facts

Per Serving:
130 calories; 7 g total fat; 11 mg cholesterol; 150 mg sodium. 14.1 g carbohydrates; 4.5 g protein; Full Nutrition

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Reviews (7)

Read All Reviews

Most helpful positive review

SteelMagnolia
Rating: 5 stars
09/07/2010
Followed recipe exactly and we loved it. First time my kids ate their veggies without being forced!
Helpful
(7)

Most helpful critical review

Midge56
Rating: 2 stars
07/31/2017
I did make it just as the recipe said but I didn't like it at all. My Mother in law made the best fried corn I had ever put in my mouth. I'm a yankee and I never heard of fried corn until I married my husband 44 years ago. Unfortunely She took that recipe to the grave with her 20 years ago.
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 2 star values: 1
  • 3 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
TLW
Rating: 3 stars
05/17/2010
The recipe as written was good but I didn't think it was great. For me there was too much buttermilk flavor and not enough bacon flavor.
Helpful
(16)
SteelMagnolia
Rating: 5 stars
09/07/2010
Followed recipe exactly and we loved it. First time my kids ate their veggies without being forced!
Helpful
(7)
Rose Gibson Ballard
Rating: 5 stars
02/08/2010
I loved this recipe. Just the right amounts for the three of us. Extremely easy to adjust to your own preferences.
Helpful
(4)
BARNKITTY
Rating: 4 stars
11/18/2010
This was a new taste for us. Tasted the bacon more than the buttermilk. I think it would be good with some bell pepper added but enjoyable as is too!
Helpful
(3)
Judy Badger
Rating: 4 stars
09/05/2017
I think this is a good recipe if you don't have fresh white corn. In the deep south the recipe is traditionally made with white corn. You gently scrape the kernels off the cob with a knife only going about halfway down to the cob. Then with the dull side of knife press down on the cob and extract all the "milk" from the cob. This corn milk is the traditional milk used in the recipe. You can add some regular cream if necessary. but white corn renders a lot of liquid. Very delicious when made this way.
Helpful
(1)
jersigaf
Rating: 5 stars
04/05/2015
Loved it!! Great Easter veggies.
Midge56
Rating: 2 stars
07/31/2017
I did make it just as the recipe said but I didn't like it at all. My Mother in law made the best fried corn I had ever put in my mouth. I'm a yankee and I never heard of fried corn until I married my husband 44 years ago. Unfortunely She took that recipe to the grave with her 20 years ago.