This page includes several corn recipes that I think you will enjoy. Corn is my favorite vegetable and we love to grow corn in the garden as well.
If you would like to try growing your own corn, you can find corn seeds here from David's Garden Seeds®.
Husk the ears of corn. Get all of the silks off. Bring a pot of water to a boil. Add ears of corn and boil for three to five minutes. Pull out and serve with butter, salt, and pepper.
Preheat your grill on high for ten minutes.
Shuck your corn on the cob and take off as many of the silks as you can. Wash the ears and dry. Put the corn on the preheated grill and turn often, cooking for about ten minutes. Brush on butter and salt and pepper or whatever seasonings you like.
You will need:
Preheat your oven to 350° Fahrenheit.
Mix all of the ingredients, except for the cheese, together in a medium sized bowl and pour into a greased baking dish,
Bake for 45 minutes or until set in the middle and golden brown. Then sprinkle with the cheese and bake another five minutes, until the cheese melts.
Your will need:
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
In a small bowl, whisk together the milk and flour. Stir it into the
corn mixture. Cook while stirring constantly over medium heat until the mixture is
thickened, and corn is cooked through. Remove from heat. Stir in the
Parmesan cheese until melted. Serve hot. This is so good!
When I 16, my family moved from upstate New York to El Paso, Texas. Prior to this, I had never had corn bread. It seems that everyone in Texas loves cornbread. So here is a good recipe, better than any cornbread recipe.
You will need:
Preheat your oven to 400°.
Grease a cast iron skillet. Set aside.
In a medium sized mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Stir with a whisk.
Add the melted butter, egg, and milk. Important: do not over mix. Stir until combined. There should be lumps. Do not smooth the batter out. Pour the batter into the greased cast iron skillet. Bake for 20 to 25 minutes, until golden brown and a toothpick inserted into the center comes out clean. This is best served hot with butter. In Texas, we serve it with a pot of beans, either savory or sweet with pork in it that we cooked in the crock pot all day long.
This recipe has chili peppers, green onions, cheese, and creamed corn for a bit more flavor and texture than plain cornbread.
You will need:
Preheat your oven to 350°. Grease a 9 by 9 inch glass baking pan.
In a large mixing bowl, add the cornmeal, flour, cheese, green onions, green bell pepper, and canned green chili peppers. Mix until well blended.
Add in the eggs, creamed corn, and milk and stir until well blended. Spread the batter out into the prepared pan.
Bake for about an hour, until a toothpick placed in the middle of the bread comes out clean.
I remember visiting Great Grandma and Great Grandpa Soules, my maternal grandmother, Millie Pitcher's mother, when I was a little girl. Great Grandpa would sit in his front room with a tall spitoon, telling stories and chewing tobacco. Every once in a while, he would spit it out into the spitoon. I was horrified and mesmerized by it all and I loved hearing his stories.
Meanwhile, Great Grandma would be in the kitchen making treats. We never left without several jars of homemade jelly and jam, sealed with wax at the top of the jar instead of a lid.
Here is one of her corn recipes, corn relish. Enjoy!
You will need:
Combine the sugar, mustard, vinegar and salt in a large pot. Bring to a boil. Add the chopped cabbage, chopped peppers, and cooked and cut off corn kernels. Once it starts boiling again, boil for ten minutes on medium heat.
Put the mixture into sterilized canning jars. Can and seal while the mixture is still hot.
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