Fried Creamed Corn

1. 1

   Place the cold fatback into a saute pan and begin to heat over medium-low heat.

2. 2

   Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown.

3. 3

   Add the butter to the pan, then the onions and allow the onions to sweat until very soft.

4. 4

   Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions.

5. 5

   Increase the heat to high and stir vigorously to emulsify the mixture.

6. 6

   Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds.

7. 7

   Season with salt, black pepper and lemon juice.

8. 8

   Serve immediately.

9. 9

   A viewer or guest of the show, who may not be a professional cook, provided this recipe.

10. 10

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.