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Southern Fried Corn Recipe

Southern Fried Corn Recipe

Shungu uses fresh corn on the cob for this dish, but tells us that 6 cups of frozen kernels can be used in their place. Should you use frozen corn, though, she advises adding a few tablespoons of water to replace the liquid from the corn cobs. This recipe also calls for bacon grease, but if you don’t happen to have any on hand, Shungu notes that “you can use any fat that you like, although she feels “butter [has] the best flavor.” The other items you’ll need are butter (whether or not you use the bacon grease), flour, salt, and sugar. If you’re wondering why you’ll be adding sugar to what is meant to be a savory dish, Shungu explains that this ingredient “enhances the natural sweetness of the corn” without making the dish overly sweet.