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Instructions |
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Cut corn from cob with a sharp knife. Using the back edge of the knife, scrape the cob to remove the “milk” from the cob and reserve this liquid.
***If fresh isn't in season, you can use frozen.
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In a large skillet, heat bacon grease until it “shimmers” but doesn’t smoke. Add corn and season with salt and pepper.
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Heat through, then add milk, sugar and cream. Cook until corn is hot and liquid just comes to a boil.
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Serving
Suggestions |
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I never said southern food wasn't fattening! You NEED the bacon grease for the flavor. Moderation!
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Originally Submitted
12/30/2007
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