Can we start a thread on corn recipes? TIA!

How about Honey Cornbread?

Honey Cornbread Recipe adapted from Cooks Country, Aug/Sept. 2012

Important note. The recipe below is for an 8" x 8" pan. I made it in a 9" x 13"; reduce your baking time too.

1 cup buttermilk
2/3 cup honey
2 large eggs
4 Tbsp. unsalted butter, melted
1 1/4 cups flour
1 cup cornmeal
1 tsp. salt
1 tsp baking powder
1/2 tsp. baking soda

Adjust oven rack to middle position and heat oven to 375 degrees. Grease an 8" square baking pan. Whisk buttermilk, honey, eggs and butter together in a bowl until thoroughly combined and no streaks of honey remain.

Whisk buttermilk into honey mixture. Once combined, add flour, cornmeal, salt, baking power and baking soda and mix well until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, about 30 minutes. Cool in pan for 15 to 20 minutes. Serve.

 
This is an old post of mine, but still a family favorite: REC: Corn, Tangy in Their Jackets

I haven't bothered with the "jackets" part of the recipe in a gatrillion years.

Worth noting: The "7-year-old" referenced in my original post is now 14 and declared her intention to attend Harvard just yesterday. She stll hates potatoes, and this is still the only way she'll eat corn. smileys/smile.gif

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=19639

 
did Richard get kidnapped by the natives? maybe they are forcing him to cook for them. smart.

 
Rec: Black Bean mango Salsa (Good Seasons) This is always a hit. I use fresh corn, have added

pineapple. Very easy, flexible recipe. Nice mix of flavors of sweet and salty. I do not use the entire envelope of seasoning mix. I like the seasoning to be in the background vs. the highlight. But, it seems to work, and the recipe is often requested....

1env. GOOD SEASONS Italian Dressing Mix
1can (16 oz.) black beans, drained, rinsed
1pkg. (10 oz.) frozen corn, thawed
1cup chopped ripe mango
1/2cup chopped red pepper
1/3cup chopped red onion
1/3cup chopped cilantro
1/4cup lime juice

MIX all ingredients until well blended; cover.

REFRIGERATE at least 1 hour.

SERVE with grilled chicken or tortilla chips.

SPECIAL EXTRA
To serve as a simple salad, add 1-1/2 cups cooked brown rice.
servings

http://www.kraftrecipes.com/recipes/black-bean-mango-salsa-57814.aspx

 
REC: Corn, Sweet Onion & Zucchini Saut

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint Fine Cooking Aug/Sep 2007
Serves 4 as a side dish

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1 1/2 cups small-diced red onion
1 tsp. kosher salt; more to taste
1 1/4 c. small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
2 slightly heaping cups fresh corn kernels (from 4 medium ears)
2 tsp. minced garlic
1/2 tsp. (scant) ground cumin
1/2 tsp. (scant) ground coriander
2 to 3 Tbs. chopped fresh mint
1/4 lemon freshly ground black pepper
lemon juice

Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 teaspoon of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 minutes.

Add the remaining 1 tablespoon butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 minutes. Add the corn, garlic, and the remaining 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 tablespoon of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

 
REC: Bourbon Creamed Corn

BOURBON CREAMED CORN

This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce.

This side is also great with barbecued ribs or chicken.

1/4 cup (1/2 stick) butter
1 cup chopped shallots (about 4 large)
3 garlic cloves, minced
1 large red bell pepper, coarsely chopped
3 cups fresh corn kernels (cut from about 5 medium ears)
2/3 cup whipping cream, divided
1/4 cup bourbon
1 1/4 cups chopped green onions (about 6), divided

Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

 
REC: Chorizo Corn Bake

Chorizo Corn Pudding Yield:4

8 oz chorizo sausages, thinly, sliced
6 oz cream cheese, softened
1/2 cup cornmeal
3 tbsp sugar
4 eggs
½ c. milk
1 x 12 oz can corn, kernels, drained or 1 1/2 cup corn, kernels, fresh, or, frozen
2 cups shredded old cheddar cheese
8 green onions, sliced
1/2 jalapeno pepper, seeded, and, minced
1/4 tsp dried oregano
1/3 c. chopped fresh cilantro
1/2 tsp salt
1/2 tsp pepper


1.Preheat oven to 350ºF (190ºC).

2.In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.

3.Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.

4.Beat in milk, then eggs, 1 at a time, beating until smooth after each addition. Stir in corn, 1 1/2 cup (250 mL) of the cheddar cheese, onions, jalapeno pepper, oregano, cilantro, salt and pepper.

5.Pour half of the egg mixture into greased 8-cup (2 L) casserole. Cover with three-quarters of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese.

6.Bake in oven for about 30 minutes or until light golden and only slight set in the middle. Do not overcook as it will be dry. Let cool for 5 minutes.

 
REC: Julia's Timbale of Fresh Corn

This is fabulous. I've made it many times.

TIMBALE OF FRESH CORN
Julia Child
serves about 8

12 or more ears fresh corn (to make about 3 cups or 3/4 L cream-style grated corn)
6 eggs
2 to 3 tbsp grated onion
1 tsp salt
4 to 5 tbsp fresh minced parsley
2/3 cup lightly pressed down crumbs from crustless nonsweet white bread
2/3 cup lightly pressed down grated cheese (such as a mixture of Swiss and/ or Cheddar or mozzarella)
2/3 cup heavy cream
6 drops hot pepper sauce (or 1/8 tsp Cayenne pepper)
8 to 10 grinds fresh pepper
Use a straight-sided 8 cup baking dish (I use a 3 qt straight-sided saucepan and cover the handle with foil for baking) and you will need a larger pan, such as a large cake pan, that you can set the timbale inside- the larger pan will have water in it during baking.
Beat the eggs in a mixing bowl to blend; then add all the rest of the ingedients including the corn.

Preheat oven to 350 degrees. About 2 hours before serving, butter the timbale pan and line the bottom with a round of buttered wax paper. Stir up the corn mixture to blend thoroughly and pour into the dish. Set corn dish in the larger dish and pour boiling water around it to come 2/3 up around the sides of the corn-filled dish. Bake in lower-middle of oven for 30 minutes, then turn oven down to 325 degrees. Baking time is around 1-1/4 to 1-1/2 hours. Timbale is done when it has risen almost to fill dish, the top has cracked open and a skewer plunged down through the center comes out clean. Let rest 10 minutes or more in turned-off oven, door ajar, before unmolding.

 
REC: Corn "Oysters"

CORN OYSTERS

2 eggs
1 can creamed corn
1 small onion, chopped
1 tsp pepper
1 tsp thyme
1 tsp oregano
salt to taste
1/2 tsp paprika
2 T melted butter
1 to 2 cups of dry bread crumbs -- enough to make thick “batter”
oil for frying

Mix all except oil. Heat 1/4” oil in large skillet or griddle. Drop batter on and make small (3-4 T) pancakes.

 
REC: Mexican Corn Bread

MEXICAN CORNBREAD

3 eggs
3/4 cup vegetable oil
2 cups sour cream
2 tsp salt
4 tsp baking powder
2-1/4 cups cornmeal (I use coarse yellow)
2 jalapeno peppers, seeded
1/2 green sweet pepper
1/4 tsp chili powder
2 cups canned, creamed corn
2-1/2 cups sharp cheddar cheese, grated

Beat the eggs in a large bowl. Add the oil, sour cream and salt and mix well. Sift the baking powder with the cornmeal and stir into the egg mixture. chop the jalapeno peppers and green pepper then add with the chili powder and canned corn. Beat with a wooden spoon for 2 minutes. Grease a heavy skillet and pour in half of the cornbread batter. Sprinkle with half the cheese. top with the remaining batter and add the rest of the cheese. Bake for 45 minutes at 350 degrees.

 
REC: Green Chile Cornbread

GREEN CHILE CORN BREAD

¾ c (1-1/2 sticks) unsalted butter, room temp
1 cup yellow cornmeal
6 Tbsp sugar
4 large eggs
1-1/2 cups all purpose flour
1 Tbsp baking powder
1-1/2 tsp salt
1- 15 oz can cream style corn
1- 4 oz can diced green chiles
1/3 cup sharp cheddar cheese, grated
½ cup Monterey Jack cheese, grated

Pre-heat oven to 375. Lightly oil 9” square baking pan. Beat butter, cornmeal and sugar in bowl with mixer until well blended. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in small bowl. Add to batter and stir well. Mix in corn, chiles and both cheeses. Pour batter into prepared pan. Bake 45-55 min. Cool slightly.

 
REC: Corn and Potato Chowder

CORN AND POTATO CHOWDER
Makes 7-8 cups
4 slices bacon cut into 1/2” pieces
1 large onion, chopped
2 large carrots, peeled and sliced thin
1 cup celery, sliced thin
1 bay leaf
2 large potatoes, peeled and cubed
2 cups chicken broth
1 cup milk
1 cup half/half or cream
2 cups corn
1 cup shredded cheddar or American cheese
salt, pepper and cayenne to taste
sour cream (just for serving)

Cook bacon until crisp and transfer to paper towels. In the bacon drippings, cook the onion, carrot, celery, bay leaf, salt & pepper. Cook for about 10 minutes. Add potato and chicken broth. Bring to a boil and simmer covered for 15 minutes or until potato is tender. Add the corn, milk and cream. Simmer for another 10 minutes. Remove bay leaf. Take about 2 cups of veggies and soup and puree it in a blender or food processor. Return it to the soup pot. Add the cheese and cayenne.

Serve in bowls with a dollop of sour cream on top and sprinkle with bacon.

 
REC: Smokey Corn & Shrimp Chowder

Smokey Corn & Shrimp Chowder

3 bacon strips, thinly sliced
1 large onion, finely chopped
2 T. butter
1 t. dried thyme leaves
1 t. each salt and pepper
1 large potato, diced
1 red pepper, seeded, diced
2 c. milk
1 bottle clam juice (8 ox)
1 c. whipping cream
2 c. frozen corn kernels
2 bay leaves
½ lb. fresh or frozen peeled shrimp, coarsely chopped
1 t.s hot pepper sauce (optional)

Tarragon Cream:
1 c. yogurt
2 green onions thinly sliced
1 t. dried tarragon leaves
½ t. each salt and pepper

Saute butter, onion and bacon until onion is soft, on med-high.

Add remaining ingredients except shrimp and pepper sauce. When boiling, reduce heat to med-low.

Simmer, covered about 15 minutes until potatoes are cooked. Discard bay leaves. Puree 1/3 of soup until smooth. Return puree to soup and add shrimp. Cook stirring often, 3-4 minutes. Add pepper sauce.

Combine ingredients for garnish and dollop in centre of bowls.

 
Question about cream cheese

instead of ricotta. I can see whisking in ricotta, but can you whisk in cream cheese or did you use the whisk on an electric mixer? When I think whisk, I generally am imagining whisking by hand. Just wondering.

 
REC: Creamy Corn Pudding

I usually do my own creamed corn instead of the canned... see my notes at end:

Creamy Corn Pudding

1 8-oz container sour cream
½ cup unsalted butter, softened
15-oz. can creamed corn*
15-oz. can whole kernel corn, drained
8.5 oz pkg cornbread mix (like Jiffy) **see note
½ tsp. salt
few dashes black pepper

Preheat oven to 350 deg. Stir everything together, being sure not to have any big chunks of butter. Pour into a 2 quart casserole dish and bake 55 min. or until it browns on top.

Makes 8-10 servings.

NOTES:
* drain a 15-oz. can of corn kernels. put 1 tbl. butter in saucepan and when melted, add the corn kernels and mush them up pretty good with a potato masher or something like that. Add 2 Tbl. cream and cook a bit until it begins to thicken. Use in place of the canned cream corn.

** you can also use the 15 oz. Krusteaz cornbread mix and add ½ cup buttermilk for the extra liquid

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=163583

 
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