Mamaws Fried Corn Recipes

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MAMA'S FRIED CREAM CORN



Mama's Fried Cream Corn image

A classic from mama's kitchen, make creamed corn today.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 6

1/2 stick butter
12 ears fresh corn
4 slices thick slab bacon
freshly ground freshly ground black pepper
optional milk
optional water

Steps:

  • Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.
  • Serve as a side dish with favorite meal.

MEXICAN FRIED CORN



Mexican Fried Corn image

When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it. -Sylvia Kessick, Dewey, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4-6 servings.

Number Of Ingredients 5

3 cups fresh corn
1/2 cup diced onion
1/4 cup butter, cubed
1 can (4 ounces) chopped green chilies
Salt and pepper to taste

Steps:

  • In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.

Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

MAMAW'S SOUTHERN BUTTERMILK CHICKEN



Mamaw's Southern Buttermilk Chicken image

This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!

Provided by Jan Fair Seymour Pokk

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 9h50m

Yield 10

Number Of Ingredients 12

1 (3 pound) chicken, cut into 8 pieces
2 quarts buttermilk
2 tablespoons hot pepper sauce (such as Tabasco®)
2 tablespoons crushed garlic
2 cups vegetable oil for frying
3 ½ cups all-purpose flour
1 ½ tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground dried sage
1 tablespoon paprika
1 tablespoon garlic powder

Steps:

  • Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
  • The next day, preheat oven to 325 degrees F (165 degrees C).
  • Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
  • Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
  • Bake uncovered in the preheated oven for 1 hour.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 53.8 g, Cholesterol 74.4 mg, Fat 20 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 5.3 g, Sodium 970.5 mg, Sugar 11.8 g

MAWMAW'S SIMPLE FRIED GREEN TOMATOES



Mawmaw's Simple Fried Green Tomatoes image

My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!

Provided by HeyGoodLookin

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 45m

Yield 8

Number Of Ingredients 6

4 firm green tomatoes, cut into 1/4-inch slices
1 quart ice water, or as needed
1 cup canola oil, or as needed
2 cups self-rising cornmeal
2 cups all-purpose flour
salt to taste

Steps:

  • Place tomato slices in a bowl of ice water; soak for about 5 minutes.
  • Heat about 1/2 inch of canola oil in a large skillet over medium-low heat.
  • Combine cornmeal and flour in a bowl.
  • Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil.
  • Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 54.3 g, Fat 3.8 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 0.5 g, Sodium 14.6 mg, Sugar 3.1 g

MAMAW'S CORNBEEF CASSEROLE



Mamaw's Cornbeef casserole image

Very good fast easy tasty casserole. My grandma had go little recipes we loved eating growing up

Provided by Kathy Tarter

Time 35m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 350. Mix your Campbell's soups An 2 cups of water. Dice up your onion. Add your cornbeef. Mix all together on med to low. While that's warming. Cut your bread into little squares spread the butter on each piece of bread
  • Turn off off heat add your egg noodles to soups sir together. Pour into a casserole dish. Spread it out an add your buttered bread on top.
  • Put in oven 350 for 20-25 minutes watch your bread as it toastes. Get out oven let it set about 10 minutes. We always had a side salad with it or I've made Brussel sprouts. But you can have your favorite veg with it. Enjoy

MAMAW'S RED DEVILS FOOD CAKE



Mamaw's Red Devils Food Cake image

Growing up, everyone in my family had their own flavor of birthday cake - Grandpa's was Angelfood with strawberries, my brother's was chocolate with chocolate icing, etc. This was mine. Devilsfood with a double dose of caramel icing. YUM!

Provided by Desperada

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup cocoa
1/2 cup boiling water
1/2 cup butter
2 cups sugar
2 eggs
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour

Steps:

  • Pour the boiling water over the cocoa and set aside to cool.
  • Cream the butter and sugar, gradually adding the eggs. Beat until very light.
  • Add the chocolate.
  • Add the sifted flour and salt alternately with the buttermilk, adding the soda in the last bit of flour.
  • Add the cinnamon and vanilla.
  • Pour into a 9 X 13 inch pan.
  • Bake at 375 for 45 minutes.
  • Optional: can use 3 layer pans and bake at 375 for 25 minutes.
  • DO NOT OVERBAKE!

Nutrition Facts : Calories 298.3, Fat 9.1, SaturatedFat 5.4, Cholesterol 56.4, Sodium 290.4, Carbohydrate 51.3, Fiber 1.2, Sugar 34.5, Protein 4.3

FRIED CORN



Fried Corn image

This is another of my grandmother's recipes. Back when she made this, times were tough, and so she just used bacon drippings that she saved from the morning's breakfast. But now, if you'd like, you can add 4 slices of bacon or so instead of the drippings. I posted the recipe exactly as she made it.

Provided by breezermom

Categories     Corn

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 7

6 ears of silver queen corn (or other white corn)
1/4 cup onion, finely diced (I like to use chopped green onion to add another color)
1/2 cup bacon drippings
1/2 cup butter, divided
salt, to taste
pepper, to taste
1 cup milk or 1 cup if you want it to be ultra rich use half-and-half

Steps:

  • Over a large cast-iron skillet (or a nice, heavy skillet), cut and scrape the corn off the cobs so that you get the milky corn liquid. Add the onions to the skillet. Turn the heat to high.
  • Add the bacon drippings and 1/4 cup of the butter to the skillet. Add salt and pepper, to taste. Cook for 3 minutes, browning the corn before stirring. Reduce the heat to medium.
  • Stir in the milk and continue cooking until the milk is absorbed. Add the remaining 1/4 cup of butter. Cook until the butter is melted and mixed throughout.

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