Fried Corn

Ingredients

• Select roasting ears, cut the corn from the cob
• salt to taste
• pepper to taste
• hot butter

Method

1. 1

   Put it in a large pie-tin containing hot butter, set where it will cook slowly, and fry, stirring it often.

2. 2

   If it should stick to the pan add a very little water, but not otherwise.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 175. The excerpt below is the record exactly as published.

FRIED CORN. — Select roasting ears, cut the corn from the cob, add salt and pepper, put it in a large pie=tin containing hot butter, set where it will cook slowly, and fry, stirring it often. If it should stick to the pan add a very little water, but not otherwise. ' ^ CORN OYSTERS — Cut the corn from 6 ears, add to it 1 well beaten egg, 1 tablespoon of sweet milk, a little salt, and then flour enough to make a pretty stiff batter; drop a spoonful at a time into smoking hot fat, and fry a delicate brown. GREEN CORN PUDDING.— Take the pulp from 2 doz. ears of corn, 1-| quarts of new milk, 2 crackers rolled fine, 3 eggs, 2 teacups sugar, and a little salt. Mix the crackers with the milk, then put in the corn and other ingredients; bake slowly 2^ hours. Serve warm with butter and pepper. CORN SOUFFLE — Take 2 cups of canned corn, 2 cups of milk, 2 eggs, salt to taste

Cook this with the app: pantry check, scaling, and the assistant.