Michelle Kendricks’ Mama’s Mama’s Fried Corn Recipe


Creating Comfort: Southern Recipes that Bring Everyone Together

From nostalgic childhood meals to cozy weeknight favorites, nothing draws friends and family together like a delicious, satisfying dish. Here, four locals share the recipes that never fail to bring comfort to the table.

Photography by Vityl Media

michelle kendricks and deborah maddox

“My mama passed this recipe down to me, and now I’m passing it on to my daughter. At our family gatherings, this is always a favorite dish. Fresh corn is best if available, but pre-packaged works as well.” – Deborah Maddox, Michelle’s Mother

Michelle Kendricks' Mama's Mama's Fried Corn

Michelle Kendricks’ Mama’s Mama’s Fried Corn Recipe

Michelle Kendricks
Course Side Dish
Cuisine American
Servings 10 servings


  • 8-10 ears of corn
  • Salt, to taste
  • 2 Tbsp. self-rising flour
  • 4 Tbsp. margarine or butter
  • 1 Tbsp. pepper
  • 2 Tbsp. sugar


  • Prep the corn. If using fresh ears of corn, shuck, rinse, and trim the ends of the cobs. Stand the cobs up and carefully slice off the kernels with a sharp knife. 
  • Add corn kernels to a skillet and cover with water. Salt to taste and cook on medium high for 20 minutes, stirring regularly to keep corn from sticking. 
  • Sprinkle self-rising flour over the corn and stir and reduce heat to slightly below medium.
  • After about 10 minutes, add butter and pepper to corn, continually stirring. 
  • Simmer for a final 15 minutes, adding sugar to the mixture and mixing thoroughly. Cover to keep warm until ready to serve.
Keyword corn, fried corn

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