Nannie's Skillet Corn
I hope all of you are having a great afternoon. I'm having a good time and getting some things done. I shared this recipe in 2017; this is how Nannie Polly made her skillet corn with fresh corn from the fields. Only two kinds of corn, silver queen and pencil cob, were grown by Papa. She always made this with the silver queen. Her favorite was the pencil cob, which she ate right off the cob.
This one dish takes me back to so many different times. From husking corn with Nannie to having bits of corn fly everywhere and stick to her glasses when she scraped the cobs. All I needed for dinner was a big bowl of this and a few hot, buttered buns. During canning season, this was sometimes all we had for dinner. When corn is in season, you can bet that this will be on my table a couple times a week for dinner.
Nannie's Skillet Corn
- 7 fresh ears of corn that have been stripped and cleaned.
- 3 T. of butter
- 1 tsp bacon fat
- 1 1/2 C. water
- 3 t. flour for all uses
- 2 tablespoons of sugar, salt, and pepper to taste
Cut the corn off the cob and scrape the bottom of each ear of corn to get the milk. Set the milk away. Mix the water, flour, and sugar together with a whisk and set away. Over medium-high heat, melt the butter and bacon grease in a pan with a heavy bottom. Stir the corn to coat it with the butter and grease. Pour the water mixture into the pot and heat until it boils. Turn the heat down to medium-low and cook for 30 minutes, turning often from the bottom to keep the food from sticking. Add salt and pepper to the food before you serve it.
