Skillet-Fried Corn
6 comments
Appears in Cook's Country August/September 2012
It's stirring, not cream, that makes this Southern favorite so silky. (OK, and a little butter doesn't hurt either.)
WHY THIS RECIPE WORKS
This traditional southern side dish normally requires constant stirring, but by letting the corn brown before adding water, and supplementing the natural starch with a tablespoon of flour, we get the same creamy consistency with less work. ...
