Time: 50 min.
Complexity: easily
Servings: 4

Corn porridge with bacon - a detailed recipe.

Ingredients:

• 6 slices of bacon
• 8 ears of corn, bottoms trimmed and husked
• Coarse salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• In a large skillet, fry the bacon until crisp. Transfer to a paper towel, then crumble. Leave the rendered fat in the skillet.
Step 2
• Using a knife, cut the kernels off the cob of corn, leaving half the kernels on the cob. Use the back of a knife to scrape off the remaining kernels and juice (you should have an equal amount of kernels and juice; add water if necessary).
Step 3
• Heat the rendered fat in a frying pan, add the corn kernels and juice, and season with salt and pepper. Cook over low heat, stirring occasionally, for 30 to 45 minutes.
  
  If the liquid boils away and the dish becomes dry, add more boiled water.
Step 4
• Place the cornmeal on plates and sprinkle with bacon.

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