Bacon corn porridge – a detailed recipe cooking. 
Photo of the dish: Канг Ким Time:50 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 slices of bacon
- 8 ears of dairy corn, cut the bottom and peel husks
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: corn, bacon
Recipe preparation:
- Fry the bacon in a large pan until crisp. Lay on a paper towel, then crumble. Melted fat leave in the pan.
- With a corncob, cut the grain with a knife in such a way so that half the grains remain on the cob. The back of the knife scrape off the remaining half grains and juice (should get an equal amount of grains and juice if necessary add water).
- Heat a pan with melted fat, add corn grains and juice, season with salt and pepper. Cook over low heat stirring occasionally, 30 – 45 minutes. If the liquid boils, and the dish becomes dry, then add more boiled water.
- Put corn porridge on plates and sprinkle with bacon.
