Skillet-Fried Corn

6 comments

Appears in Cook's Country August/September 2012

It's stirring, not cream, that makes this Southern favorite so silky. (OK, and a little butter doesn't hurt either.)

SERVES 6

TIME 50 minutes

Skillet-Fried Corn

WHY THIS RECIPE WORKS

This traditional southern side dish normally requires constant stirring, but by letting the corn brown before adding water, and supplementing the natural starch with a tablespoon of flour, we get the same creamy consistency with less work. ...

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