Corn and Corn Meal Recipes
To me, corn and it's various products such as corn meal, hominy and grits is a 'wonder food' that traces it's origins back to ancient North America. Certain species of grasses were grown for their edible seeds and selective breeding dramatically increased the size of this type of grass to what we have now.The first recipe, 'Corn Bake', is made primarily from creamed corn and corn meal and has been a favorite of mine for over 30 years. I picked it up in a vegetarian cooking class in the early 1970's and have made it literally hundreds of times. It contains no meat and is cooked casserole style. Sometimes I make it as a main dish but it is meant as a side dish. It is easy to make and delicious...
I probably should mention that in the following recipes I use these abbreviations: - 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
| Southwestern Corn Bake |
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| | | Preheat oven to 350 degrees | | Mix these ingredients together in a bowl | | 3 cans creamed corn | | 1.5 c cornmeal | | 2 eggs | | 3 to 4 T vegetable oil | | salt and garlic powder to taste | | | | Mix these ingredients together in another bowl | | | | 2 c shredded cheddar cheese | | 4 oz can chopped green chili or jalapeno pepper | | | | Pour one half of the corn mixture into a 13x9x2 pan, place the entire cheese mixture as a layer on the batter in the pan and top with the rest of the batter. Bake at 350 degrees, uncovered, for 30 to 35 minutes until the corn bake is completely solid. Serve. | | |
The next recipe is for an 'Indian' style cornbread which I believe was originally Cherokee. I acquired this recipe while living in New Mexico in the late 1990's. It is exceptionally easy to make and comes out delicious...| Cherokee Corn Bread |
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| Preheat oven to 425 degrees | | While the oven is preheating, put one half stick of butter into a 9x5 pan or pyrex dish and place this into the oven to melt - be sure to check it often and take it out as soon as it liquifies or the butter will burn and turn brown | | | | Mix these ingredients together in a bowl | | 1 T flour | | 1 c corn meal | | 2 t baking powder | | 2 t sugar | | pinch of salt | | 1 c cold milk | | 1 egg | | | | Beat the ingredients vigorously for a minute. Pour into the cooking dish with the melted butter (no need to stir at this point) and bake, uncovered, for 25 to 30 minutes until top of corn bread begins to brown. | | |
The next recipe is for a homemade creamed corn. I honestly do not remember where this cream corn recipe came from but it is worth making!| Homemade Creamed Corn |
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| In a skillet melt 2 T butter over medium heat and add to the skillet the following and mix: | | 2 T sugar | | 1 t salt | | one quarter t ground pepper | | 1 c heavy cream | | 2 packages frozen corn kernels, 10 oz each and thawed | | | | Mix these ingredients together in another bowl | | 1 c cold milk | | 2 T flour | | | | Add the milk/flour mixture to the skillet and keep stirring and heating the mixture until it thickens a little and the corn is hot | | | | Mix in one quarter c grated parmesan cheese - and serve | | |
Next, is a recipe for fried corn fritters. This recipe has been in my recipe box for years and it probably came from my mother-in-law. Corn fritters make a wonderful Sunday morning breakfast! A word of warning...this recipe uses raw egg whites so there is a remote chance of a salmonella infection. Just be sure to fry these up thoroughly.| Corn Fritters |
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| Mix the following ingredients together in a bowl | | 2 cans creamed corn | | 1 t baking soda | | | | Add flour to the mixture starting with 2 T and keep stirring and adding in small amounts of flour until the mixture becomes a loose paste. | | | | Fold in 2 egg whites* (see below), form several small pancakes or fritters by hand and fry these up on medium heat until both sides are golden brown and serve. | | | | Footnote * To 'fold' in an ingredient is to gently mix it in until combined and no more or it could affect the texture of the dish. To separate egg yolks from whites I crack the egg and dump it onto a tablespoon. Holding it over the bowl I transfer the egg from one tablespoon to another, back and forth until the white has fallen off into the bowl. |
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