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Friday, March 28, 2014


This post is an extra story and will be shared nextTuesday at:Tell Me a Story
Return tomorrow for my continued story you will find here.

I have loved corn from my earliest memories.

It was what we ate everyday in one form or another.
We enjoyed biscuits in the morning and it was corn bread for what we called dinner and supper.  I’ve eaten a lot of molasses and corn bread.

Part of the time we had home made butter and sometimes not.
When the corn was green and the ears were full it was corn on the cob and some times off the cob.  I remember going into the fields and plucking several ears of corn and shucking and pulling the corn silk from the ears.
One of the grown ups would take a large butcher knife and first cut the corn off the cob, then they would scrape the cob to get the milk from it.  Next it was into the frying pan with some pork side meat to fry with the corn.
Just was plain good eating; fresh sweet corn with a smoky bacon flavor.
A ritual we followed after the corn was dried was to go to the corn crib and pick out some large ears and remove the end grains and then shell the grains from the ears.
Since it was all done by hand it took some time to get enough grain for the grinding. We would take the grains to a mill about two miles from the farm and the miller would grind it into corn meal.  He would give us half and keep half for the grinding.
I suppose today it would be called organic for it was all natural with no pesticides.

Come winter it was back out to the corn crib which was down to near half full by now and the shelling process was repeated.  It only took about ten lbs of grain that had been picked through and poor seeds removed to make some hominy.
Our fire place had a swinging hook on which you could hang a three gallon cast iron pot and swing it over the fire in the fire place.
In making hominy you need some lye to loosen the hulls on the grain.  If you didn’t have lye you could use a bag of ashes thought it worked slower.
With the pot filled with water, grain, and some lye it would be hung over the fireplace fire and let cook a couple of days.  Finally it took several washings to remove the lye and the hulls but eventually you had a palatable dish.
Fried in bacon grease it was very tasty.

Whether it is green or dried/ground (and now available frozen) I love corn however you fix it. 

Just put it on the table and call me for a lip smacking time.
This True Story will be shared at: Tell Me a Story

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