Southern Fried Corn

Southern Fried Corn

5
TexasChaos 1

"There's nothing like southern comfort food to soothe the tummy and soul!"

Ingredients

35 m servings 130 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

5
  1. 6 Ratings

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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.

Followed recipe exactly, and we loved it. First time my kids ate their veggies without being forced!

I loved this recipe. Just the right amounts, for the three of us. Extremely easy to adjust to your own preferences.

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!

Loved it!! Great Easter veggies.