Sunday, August 17, 2008

Southern Fried Corn

3 - 4 bacon strips
1 pound frozen white shoe peg corn
1/2 cup milk
1/2 cup water
1 tablespoon butter or bacon drippings
1 tablespoon all-purpose flour
alt and pepper, to taste

Cook the bacon strips in a frying pan until crisp. Set them aside to cool, reserving 1 tablespoon of the pan drippings. When they have cooled, your child can crumble the bacon strips into small pieces.

In a saucepan, bring the corn, milk, and water to a boil over medium heat. Reduce the heat and simmer for 2 to 3 minutes.

Meanwhile, heat the butter or pan drippings in the frying pan over medium heat.

Stir in the flour, and when this begins to gently bubble, add the corn mixture.

Stir in the bacon pieces.

Cook the corn over medium heat, stirring frequently, for about 2 minutes or until the mixture is thick and the corn is tender.

Season with salt and pepper and serve immediately. Makes 4 to 6 servings.

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