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The Wide, Wide World of Texas Cooking
4 cups scraped corn, see below
4 slices bacon, diced
half and half, about 1 cup
2 tablespoons butter
salt and pepper, to taste
For this dish
you should use either green field corn (the best choice) or very mature
fresh golden bantam.
If the former, open the husk of the corn and
cut into a kernel to ascertain whether or not it is milky.
should be. (Sweet corn -- golden bantam, etc. -- is always green when
sold, hence always milky.)
Remove husks from about 1 dozen ears,
trip off the silk.
With a sharp knife, slice the kernels into a
With the dull side of the knife blade, scrape down the cob
to get all remaining milk and pulp.
Do not scrape off the clinging
tough husks if you can avoid it.
Measure out 4 cups milk, pulp and
In a heavy
10-inch iron skillet fry the bacon over moderate heat until crisp.
Skim out bacon and reserve.
Add the 4 cups measured corn to the
drippings in the skillet.
Sprinkle with salt and pepper.
over low heat, stirring frequently, for 4 minutes.
half-and-half; press the corn down gently to level it with a spatula.
Dot with butter.
Cover and cook over lowest heat until corn is
tender and the liquid has cooked away.
Taste for seasoning.
Turn out on a heated platter.
Sprinkle with reserved bacon and