|Betty Lane Lee's Recipe for Fried Corn|
The old newspaper clipping is difficult to read, so here's a transcription of the recipe:
6 to 8 medium ears of tender corn
1/2 C. bacon drippings
1 C. milk or cream
1 tsp. salt
1/8 tsp. pepper
Cut kernels from cob. Scrape the ear to remove all the milk. Have skillet very hot; add bacon drippings and corn. Let the corn crust but not burn. Stir constantly for five minutes, until thick. Add milk or cream. Season with salt and pepper. Cover and let simmer for 15 minutes or until thick. Serves 4-6.
|Betty Lane Lee & Frank Welch Lee in their kitchen|
Middlesboro, Kentucky, c. 1980
Mom would use an iron skillet, and I know she used more than 1/8 tsp. of pepper and probably more salt than the recipe calls for. My dad would hope for Hickory Cane corn--his favorite. He would often get it from friends and customers who would visit his drug store, Lee's, in downtown Middlesboro, Kentucky.