This is my favorite all time thing to make and eat. I am pretty sure I could live off of it:
7 strips bacon
lots of potatoes (I think I used a whole bag yesterday)
1 can creamed corn
1 can not creamed corn
and I don’t think it is complete with out Johnny’s
Cook bacon in little pieces:
try not to eat all the bacon after you take it out of the pan.
Cut up your onions really teeny tiny:
Then to make it extra yummy you simmer the onions in the bacon fat in a big soup pan with salt and pepper (and Johnny’s). While this is going on peal the potatoes and cut them into chunks. Then after the onions have been going for like five minuets put in the potatoes and just cover with water. I add more salt and pepper usually. I cook this until the potatoes are soft. I like doing it with the lid off because I think the texture is better. Then after the potatoes are cooked drain the non-creamed corn and stick it in, and then stick in the whole creamed corn can. Add in the bacon that you cooked earlier. Make sure it all gets warm. Serve with grated cheddar cheese and homemade biscuits, yum, yum, yum.
Yum! You need to make that for me some time! I should find time to come down soon! Or you should come up here! Miss ya!
Where did you ever get that recipe?
mmmmmm. just had bacon for breakfast too. love your blog and love your artistic journals. when are you getting your ribbon shop up and running?
What the jeepers is creamed corn? And by ‘biscuits’ do you mean those weirdy fat scone things? We’ll have to do a cultural exchange – do you know how to make Yorkshire pudding and gravy? xxx
Kay…. I love Yorkshire pudding & gravy… It’s a tradition at our home for Christmas dinner! I’ll have to teach Amber how to make it! and yes she does mean those weird fatty things!
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