Skillet Corn
Memories on a Plate: Nannie Polly's Skillet Corn Delight
Hey there! Hope you're having a fantastic afternoon. I'm enjoying mine while checking off some chores and reminiscing about Nannie Polly's famous skillet corn. This incredible recipe uses fresh corn straight from the fields and brings back a flood of memories.
Nannie Polly had two favorite corn varieties: the majestic silver queen for the skillet corn and the delightful pencil cob for eating straight from the cob. I can still picture the corn shucking sessions with Nannie, kernels flying everywhere and sticking to her glasses.
A bowl of Nannie's skillet corn, paired with hot buttered biscuits, was all I needed, especially during canning season when it often served as our supper. Even today, during corn season, this delicious dish graces my supper table a couple of times a week, connecting me to my roots and bringing joy.
So let's celebrate the simple pleasures of life and savor the magic of Nannie Polly's skillet corn. It's a recipe that's both nostalgic and mouthwatering in every bite.
Skillet Corn recipe
Ingredients:
- 7 ears of fresh corn, shucked and silk removed
- 3 T. butter
- 1 T. bacon grease
- 1 1/2 C. water
- 3 T. all-purpose flour
- 2 T. sugar
- Salt and pepper to taste
Instructions:
- In a large bowl, cut
the corn from the cob and then scrape down each ear of corn to get the milk. Set aside.- Whisk together the water, flour, and sugar. Set aside.
- In a heavy-bottom skillet, melt the butter and bacon grease over medium-high heat.
- Add the corn and stir to coat in the butter/grease mixture.
- Pour in the water mixture and bring it up to a boil.
- Reduce the heat to medium-low and cook for 30 minutes, stirring from the bottom often to prevent sticking.
- Season with salt and pepper before serving.
Enjoy your delicious skillet corn!