Thursday, September 25, 2014

A Very Dirty Job

I remember my grandfather when he had to do this. It was fun to play in the corn rows 
and hide from my cousin. Oh how good that corn did taste.
Grandmother made fried corn in her iron skillet and corn on the cob,
 lots of soup with corn in it and corn bread  for good winter eating.

Here in Arkansas they are cutting the corn fields


Mari said...

I grew up on a farm and I remember hiding in the corn rows too.
It must be dry by you. It's not near so dusty hear when they harvest.

Anonymous said...

I love corn cooked in a black skillet. One of my favorite things to eat!

A Brit in Tennessee said...

I love my MIL's fried skillet corn, so delicious !

racheld said...

OH, Miss Patsy!

Any good Southern cook would be PROUD to turn out a pan of cornbread pretty as that.

I've never seen our "fried corn" recipe in any cookbook, Southern or not, and this is how I remember it, from my blog several years ago:

There is no actual frying to the "skillet corn" of my family's recipe. The same black skillet which turned out equally brown-crusted cornbread and catfish and chicken served to cook my Mother's fried corn. She plopped a stick of Blue Bonnet into the skillet and stuck it into the heating oven to melt. Two or three of the quart containers, straight from the freezer, were dipped briefly into hot water to loosen the contents, then the frozen white blocks were clunked out into the hot skillet. A moat of water was poured around, salt showered across the top, then into the oven.

An occasional pull of the skillet out with one hand, as the other spoon-scraped the thawing corn off the tops of the mounds; when all had been melted and stirred into the water, the skillet went back in, to bake into a custardy, golden-topped creamy perfection unrivaled in taste and texture. Tiny crunches of the kernel-tips punctuated the velvety bites; balance of salt and butter and crusty top made this the most memorable dish in my Mom's considerable arsenal of killer recipes.

Chris makes creamed corn to rival any on Earth, but sometimes I just have to make that old recipe, with the white "field corn" that I remember.


Ginny said...

We live among many corn fields, they are everywhere. BUT I have never seen it being cut. So this is just perfect for me to see.

Marie said...

Oh, you are making me so doggone hungry! And missing the rural areas I am from! Love those memories, my grandmother scraping the corn kernels on one cob against those of another, and scraping the cobs making creamed corn! Thank you for bringing all that back.

L. D. said...

In the south of Iowa corn was first picked by hand. When the mechanical version came about from International Harvest they still called them a picker. Today these big air conditioned rigs are combines and that is what the call it when the harvest it. Our combines were for oats and beans and now they are for everything.