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Thursday, May 12, 2011

Roasted Ears of Corn

My Mother and Daddy love fresh field corn.  Daddy would always find a farmer with field corn and buy a dozen ears for Mother to make a pan of roasted corn.  I love it as much as my parents do.  It's a little work to clean the corn and then prepare it but it's worth it.  Field corn is the corn of choice for this dish. 

                                                  Roasted Ears of Corn

1 dozen ears of field corn
bacon drippings - 2 Tbsp.
salt - 1 tsp.

Remove husks and silk from each ear of corn.  Skim the top of the kernels and then scrape the ear of corn.  Pour into a 9 X 13 baking dish.  Add water until you get a creamy consistency.  Add bacon drippings and salt.  Stir.  Bake at 350 degrees for 1 hr. and 15 min.  Stir every 15 min.  Continue to add water as needed.

*Note:  My favorite way to eat field corn is with fresh butterbeans, fried cornbread, and a glass of sweet tea.

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