Melody, my cousin with a great sense of humor, back in Pickerington, Ohio, was looking for Grandma’s recipe for fried corn and here it is for her and you also. Have you ever eaten fried corn? It is good when it is cut fresh off the cob, fried in butter or bacon grease. That’s not the way Grandma did it though!
Grandma and Melody, around 4 years old
Great pose, Melody!
Lard is pig fat and is used in many cuisines today. It has a wonderful aroma when in the skillet and gives the food a unique taste which is not like pork at all. It also gives the food great texture and structure.
Here is the best and surprising thing about lard; it is not bad for you! It has less saturated (bad fat) fat than butter and more than twice the amount of monosaturated (good fat) than found in butter. There are no nasty trans fats in it, unless it has been hydrogenated, which is the type of lard found in the grocery store today. It is hydrogenated today to enable the lard a longer shelf life. That is the problem. So, the way to combat that folks is to render your own lard! I am amazed to read that many cooks do just that. It is supposedly very easy to do.