What to do with Corn and Cormeal?

Corn Casserole
15oz. whole kernel corn, fresh, frozen or canned(if using canned, drain)
15oz. can cream corn
1 cup sour cream
1/2 cup melted butter
8oz. box Jiffy Corn Muffin Mix

Heat oven to 350°F. Grease a 9x9-inch baking dish and set aside. Mix all ingredients together and pour into baking dish. Bake 45-50 minutes or until set in the middle.


Corn Souffle
2 Eggs
2 Tablespoon Cornstarch
2 Tablespoon Sugar
Salt and pepper
Dash Nutmeg
1 Pound Can cream style corn
1/2 Cup Sour cream
1/2 Cup Milk

With electric mixer beat eggs until foamy. Beat in remaining ingredients as listed. Pour into Pam−sprayed 8" square baking dish. Bake on center rack of preheated 400F oven 35 minutes or until knife inserted comes out clean.


Black Eyed Pea Cornbread
1 lb. ground beef
1 cup canned black−eyed peas, drained
1 cup onion, chopped
3/4 cup cream−style corn
1 cup cornmeal
1/2 cup flour
1 cup buttermilk
1/4 cup cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 cup Cheddar cheese, grated

Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13x9x2-inch pan that has been well greased. Cook at 350 degrees for 45 minutes, or until done.


Sweet Corn Cake
1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups corn, fresh canned or frozen(if frozen thaw)
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.

1. Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
2. Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn. Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine.
3. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.
4. Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50−60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.


Corn Dogs
1 lb. hot dogs
4 cups vegetable oil
1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening
1/3 cup milk
1 egg
8−10 wooden skewers

1. Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a 2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal, baking powder, salt, and sugar in a medium−size bowl and blend with fork.
2. Add shortening and cut in with fork until the size of small peas. Combine milk and egg in a 1 cup measure. Stir into cornmeal mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry with paper towels. Insert skewer into the hot dog, and be sure to leave about 1 inch for handle. Dip hot dog into batter; let excess batter drip into glass. Drop into hot fat fry 2 minutes, or until golden brown.



This message was edited Jun 10, 2014 3:44 PM