Serves 4-6

6 ears fresh corn

½ cup milk

½ cup water

1 teaspoon sugar

2 tablespoons bacon drippings

Salt and Pepper

Remove corn husks, breaking off steams. Remove silks with a stiff vegetable brush and ears in cold water. To cut kernels from cob, hold corn in a large shallow bowl or dish with one had and use a very sharp knife to cut off a thin layer from the tops of kernels. Then cut down cob again one or two times, scraping remaining parts of kernels and juices into bowl. Stir in milk, water and sugar.

Heat bacon drippings in a large heavy skillet over medium heat, add corn mixture and cool 10-12 minutes, stirring often. Remove from heat and stir in salt and pepper to taste.

Fannie Flagg’s Original Whistle Stop Café Cookbook  from My Mom’s collection of cookbooks


Got extra corn? This recipe might work. I remember my mom making fried corn, but had no idea what else was in the recipe.

Bacon drippings could be a problem. Many years ago, in the Midwest, we kept a jar of bacon grease/drippings on the stove. Now days, this is so politically incorrect, it almost makes me want to dive into a steak. (I don’t eat beef)  I decided to research a substitute for bacon grease as that is  be a problem as I only eat turkey bacon and there is no fat.

I went to Google and asked what a substitute for bacon grease/drippings would be and below is the best answer I could find from

Antilope says: Betty Crocker Bac-o’s Bacon Flavor Bits are vegan. I’ve used them to make a “bacon” gravy to serve over biscuits.



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