Instructions:
Use your favorite skillet to fry some bacon, enough for the folks who will be eating the meal. Remove the fried bacon from the skillet and pour off almost all the bacon grease.
Spread the remaining bacon grease out to cover the bottom of the skillet. Add two tablespoons butter.
Cut the kernels off of 4 or more ears of sweet corn and put them into the hot skillet. Then, be sure to scrape the ears of corn to get the milky kernel tips into the skillet as well.
Fry for a few minutes and turn a couple of times.
Add a cup of flour to the skillet and brown it a little while stirring it with the fried corn – maybe 2-3 minutes will be enough to brown it a little. Add the milk and stir it into the contents of the skillet (you may need to add more to serve your folks).
Continue cooking the gravy until the milk bubbles and begins to thicken. Stir it slowly so it won’t stick to the skillet and so it makes a nice, smooth gravy without lumps.
Tear up some homemade biscuits or bread slices on each plate. Ladle the corn gravy over the biscuits or bread, and enjoy a comforting biscuits-and-gravy treat.
This farm news was published in the Aug. 29, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
|
