Posted November 26, 2013 by Prairie Wife - 4 comments
I debated about putting the original name of this recipe up, I know that some people could be offended by the term Squaw. I decided to leave it because it is the original name of a family recipe that has been handed down over the last four generations. Please know that no offense is meant with the title, especially when we have Native American (Shawnee) blood in our lineage!
This recipe is a family favorite from my side, it has now become a tradition for The Cowboy as well…though sometimes I think his family just asks for it to humor me! Pa came from a family of 11 and grew up on a farm in Minnesota. This is one of his family recipes (his mom learned it from his dad) that he taught my mom to make and has since handed down to all of us kids. It is actually a fairly simple side dish, but it is very savory and filling. Every time I make it the smells and flavor always remind me of Thanksgiving at home with Ma and Pa in The City.
Total Time: Prep 10-15 min Cook Time 1 hour
3 cans of corn drained (2 bags of frozen corn are fine too)
1lb of bacon
1 medium onion
Salt and Pepper
1. Cut up the bacon into small pieces and fry it on medium in a large pot
2. Dice the onion and add it to the bacon when it is almost done frying. Brown the onions.
3. Drain the corn and dump it into the pot with the bacon and onions.
4. Season the corn, bacon, and onions, with salt and pepper.
5. Turn the heat to low, cover the pot and let it simmer until it is time to serve. Make sure you stir it occasionally to keep it from getting stuck to the bottom.
6. If you need your stove you can remove the Squaw Corn after 30 minutes and put it into a Crock Pot on low until you are ready to serve it.