10 ears fresh corn, cleaned and kernels cut from cob
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
In a heavy or iron skillet, heat drippings over medium heat. Add corn and cook for about five minutes, then add milk, salt and pepper. Cook stirring frequently till corn looks cooked (about 30 minutes). Remove from stove and serve.
Corn is one of our native vegetables, and the early pilgrims to America learned from the native Indian tribes they came in contact with it's many uses. It became a necessary staple in their lives, and when a new settlement was established, the first planting was a corn field. The pioneer found that it could be boiled, fried, made into a pudding, and ground into a fine powder to make meal for bread. They learned how to make hominy from corn to dry to eat, and builted ash pits in their fireplaces to make hominy from corn to dry to eat, and builted ash pits in their fireplaces to make lye needed to soak the outer covering from the kernels. After soaking in lye water, the corn was washed and put by for the winter. It was eaten boiled and seasoned with fat, salt and pepper. Later a way was found to grind the hominy into small particles known as grits, and the rest is history. In addition to the many uses found to add to heir diets, the newcomers to America found that it was the best feed for their horses and cattle.
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