Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Ears of Young, Tender Green Corn
  • A Tablespoonful of Lard
  • Salt and Pepper to Taste


Score the corn along each row, and then cut from the cob with a knife. Press out all the pulp and Corn juice from the cob. Mix all and season well with salt and pepper. Mince the onion fine, and blend with the lard, which you will have put into the frying pan. Add the Corn when the onions begin to brown slightly, and keep stirring and stirring till the grain is cooked,