Southern Fried Corn
8 - 10 ears corn
3 T. bacon grease
1 1/2 C. milk
2 T. butter
salt and pepper to taste
Shuck corn and remove silks. Take a sharp knife and run down the cob and remove
the kernels. Use the back of the knife and scrape the cob again.
Saute the corn in bacon grease over low heat for about 15 minutes or until corn
is done. If the corn sticks to the pan, add a little water. Add milk, salt and
pepper. Bring almost to a boil. Serve right away.
Serves 6 - 8.