[Sca-cooks] cutting corn

[deborah minyard]

The process I was taught was use a vegtable peeler slice off thin layers of
corn into a cast iron skillet.  scrape cobbs for maximum juice.  Cook slowly
untill it starts to change color. Add butter salt and pepper. No milk no
cream.  Stir/scrape the bottom.  You want little bits of brown but no
burning.  Cook untill it tastes done.  I've seen it Mississippi, Alabama,
Georgia so I'd say moredeepsouth.Maybe the version with milk is appalachian.


>From: Philip & Susan Troy <troy at asan.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] cutting corn
>Date: Wed, 3 Apr 2002 14:00:24 -0500
>
>Also sprach Harris Mark.S-rsve60:
>>Huh? I'm certainly south of the old USA/CSA border, but I'm
>>not entirely sure what you are talking about. Are these globs
>>of corn kernals rolled in batter and deep fried? I think I
>>may have had these recently, once. But I think there were
>>kernals in it, not just corn pieces.
>>
>>By "peeler", do you mean a potato or fruit peeler? You shave off
>>the kernals in multiple slices/pieces? Then what?
>
>As I recall (and I could be wrong), the fried corn in question is
>fried inasmuch as it is cooked in a frying pan. It's kind of stewed
>with milk and butter, a little like creamed corn, except it cooks
>down a ways and is less runny, and has a very rich, concentrated corn
>flavor. I understood it to be more of an Applachian thing, rather
>than strictly Southern.
>
>Adamantius
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Debbie Minyard


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