| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup finely chopped salted fatback
- 1 tablespoon butter
- 1/4 cup finely chopped Vidalia onion
- 1 cup grated white corn, with all pulp scraped from the cob
- 1/4 cup heavy cream
- 1 teaspoon sugar
- Salt and freshly ground black pepper
- Lemon juice
Instructions
- Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.
Reviews
So simple and delicious. Double the recipe because it will go quickly.
Absolutely fabulous! I made this for dinner today and my wife raved about it. I used country ham instead of the salt pork (honestly, probably any cured pork product will work. This was a winner and I’ll definitely make this again.
Wow, this was sooo good. This is definitely the best creamed corn I have ever had. And it was so easy to make too! I stuck with the heavy cream and used bacon instead of fatback. Yummy. Will try to use fatback next time if I can find it.
Awesome – I actually don’t like creamed corn but my Husband saw this episode and suggested I try it. It is the BEST corn I have ever had and will be a repeat. I used bacon instead of the fatback and fat free 1/2 & 1/2 to lighten it up a bit and it was still rich, creamy and yummy!
Loved this recipe. I used 4 cobs of corn, so my corn to cream ratio was a little higher than what was described in the recipe, but the addition of onion is genius. I also used center cut bacon instead of fatback (what I had on hand and this substitution worked well. If you have the chance, eat at Kevin’s restaurant in Atlanta, the Woodfire Grill. It is incredible!!
This recipe was excellent. I never made Fried Creamed Corn like this before. The flavor was out of site. I cooked this recipe for my Mom because she loves Fried Creamed Corn. We both are from the south and we love Paula’s southern dishes. This dish is so creamy and has a great sweetness. This recipe was Right On!!! So flavorful. I will be making this often. I love Paula’s southern cooking.
Very good, I ususally make mine this way but never with onions….the onions made it taste really good!
This preparation for fresh corn in a winner in my home. My 17 y/o daughter suggested that I should only use this recipe for corn from now on. The smokiness of the pork, the sweetness of the corn and sugar and the creaminess of the mixture worked so well together. I used fat free half and half instead of heavy cream but it still thickened up beautifully. I will triple the amount I make next time!