Such a simple recipe today, but I love the cookbook it comes from. It’s another in the Culinary Arts Institute’s series of WWII-era cookbooks. This one, Military Meals at Home, was published in 1943 and features recipes that were used in military kitchens and galleys during the war. The focus was on food that built strong bodies and sharp minds. By cooking these recipes, the home front housewives were fighting the battle on the home front–one that was vital to winning the war overseas.
Fried Corn
- 3 c whole kernel corn
- 2 tbsp butter
- 2 tbsp bacon drippings
- 3 tbsp minced green pepper
- 1/2 tsp salt
Drain liquid from corn. Heat butter and bacon drippings. Add pepper and cook 3 minutes. Add corn and salt and cook, stirring constantly until corn is thoroughly heated. Serves 6.
Results
This is a quick, easy corn dish. I think the bright yellow and green of the corn and peppers are attractive on the table. The corn itself was flavorful with plenty of help from the bacon drippings. The green pepper to corn ratio was perfect. The pepper provided a welcome bit of crunch and color. I like that this is something that fits into almost any menu and it would work well at a potluck or buffet-style meal.
Military Meals at Home is a fascinating cookbook. I’d like to put together an entire meal with recipes from it and show you more of what is inside this little gem of a book. For now, I’m off to make some hot chocolate. It’s snowing tonight. It was over 100°F last week. Texas weather never fails to keep you on your toes.
Have a great week!
History in the Kitchen 