Mama’s Fried Cream Corn

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Mama’s Fried Cream Corn Mama’s Fried Cream Corn

Servings: 4 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1/2   stick butter
12   ears of fresh corn
4   slices thick slab bacon
freashly ground black pepper





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.

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Savannah Country cookbook/Jan/Feb 2008 issue
          Watch Paula on Food Network

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Reader Comments:


Miss seeing you on food network. Hope they come to their senses soon. Good bless and keep the faith

By Jan Reinhardt on November 07, 2013


This is one of my favorite dishes. My grandmother used to fix this all the time. She used white silver queen corn and added heavy cream instead of milk. It was always so great. I miss her, no one can fix it the way she did.

By Teresa C on July 13, 2012


i will eat anything paula dreams up

By rebecca campbell on July 13, 2012


DELICIOUS Fried Corn, very easy, I added red, green, yellow Bell peppers along with the Bacon I used to fry the corn in, crumbled it into little bitty pieces. Very Good. Sharing with my neighbors where I live, and of course my Darling Tarzan. He loves my cooking. Thank you Paula I'm aiming right at his Heart. My Neighbors love it too. So do I, You're the BEST. D

By Dora Washington on October 06, 2011


I tried this recipe yesterday for dinner and my husband loved it. He usually doesn't eat corn,but he did yesterday. Thanks, Paula!! Your recipes never fail to please our family.

By Kimberly on June 12, 2011


By Derorah Richards on May 01, 2011


I used this recipe out of the Paula Deen Magazine I picked up at the store and it varies slightly from this one. The one in the magazine called for 1 tsp pepper and salt and sugar and 1/2 cup water which I didn't like using the water because then the corn would not fry once you put the water in. It called for way to much pepper, it was very hot and my kids would not eat it. I think I will try this recipe again from this website instead of the magazine.

By Anonymous on October 03, 2010


I made this the other day with lunch, and my family loved it! It gives the corn a whole different taste.

By Anonymous on November 24, 2009


By Anonymous on November 21, 2009


My Mama grew up here in Arkansas and my sister and I were raised in Michigan. My mama passed away about 10 years ago and my sister and I moved back to Arkansas 5 years later. My mama cooked just like you cook!! Unfortunately she never share her 'down home' recipes with us girls. So, we've had to try to re-create some of her dishes from our memories of how they tasted. This recipe is something she cooked on a regular basis. Neither I nor my sister have every come close to re-creating it until I found this on your site!!! Thank you, thank you, thank you! The only difference in her and your recipe is along with the fresh corn, she added a can of cream style corn and a flour/water roux for thickening; stirred and scorched it a little so that there were flecked of blackening from the cast iron skillet in it. AND WE LOVED IT. My sister recently moved back 'up north'. I can't wait til Thanksgiving when I go to Illinois and cook this for her just like our Mama did.

By Tkatar-n-LR on September 28, 2009

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