Southern Fried Corn Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 tablespoons - bacon drippings
  • 3 cups - fresh or frozen corn kernels
  • 1/2 tablespoons - granulated sugar
  • 3 tablespoons - unsalted butter
  • - Up to 1/2 cup of whole milk, half and half, or heavy cream
  • - Fresh cracked black pepper, to taste
  • - Kosher salt, only if needed 
  • 3 tablespoons - bacon bits
  • Directions:

    Sprinkle the corn kernels with the sugar; stir and set aside.

    To a large skillet add bacon drippings and butter and melt over medium heat. Add the corn and 1/2 tablespoon of the cream.

    Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist. Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 15 to 20 minutes.

    Turn the heat up to medium high and fry the corn until the corn begins to brown and get a bit crisp.

    Last add bacon bits and mix together well.

    *Add salt as needed*

    Brief Description

    Fresh or frozen corn fried up with bacon bits and drippings, kept moist with cream.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 25 min


    Anytime I make bacon, I always keep the bacon drippings that are left over in the freezer for future use (and I do the same with any bacon left over); this is such a time saver.


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    Posted On:

    February 26, 2017

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