Fried Creamed Corn Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

0 ratings


  • 1/4 cup salted fatback, finely chopped
  • 1 tablespoon butter
  • 1/4 cup Vidalia onion, finely chopped
  • 1 cup fresh corn, grated, with all pulp scraped from the cob
  • 1/4 cup heavy cream
  • 1 teaspoon sugar
  • salt
  • black pepper, ground
  • lemon juice


Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown.


Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.

Fried Creamed Corn


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen