Corn Recipes

Welcome

2009-10-10T11:26:00.001-07:00

Welcome to Corn Recipes! You might also like the following recipe sites: cabbage recipes, cornbread recipes, dumpling recipes, fun cake recipes, fun soup recipes, ham recipes, peach recipes, and potato recipes.

YE KENTUCKY CORN DODGERS

2009-09-18T07:52:00.005-07:00

Place in a saucepan One and one-half cups of boiling water, One teaspoon of salt, Two-thirds cup of cornmeal. Stir to mix thoroughly, then cook for twenty minutes and cool. Form into sticks the size of a bread stick, roll in flour and brown in hot fat.

TO PREPARE THE CORN FLOUR

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One cup of corn flour, Two teaspoons of salt, One and one-half teaspoons of paprika. Sift three times. To prepare the egg dip: One egg, Six tablespoons of oyster liquid, One tablespoon of Worcestershire sauce, One teaspoon of salt, One teaspoon of paprika, One tablespoon of prated onion. Beat well to mix and then use. To prepare the bread crumbs, put dried bread through the food chopper, then sift and store until needed.

TO DRY CORN--LANCASTER COUNTY RECIPE

2009-09-18T07:52:00.001-07:00

Select firm, full ears of corn and husk. Remove the silk with a cloth and then plunge the ears of corn into boiling water and cook for five minutes. Remove and dip in cold water and then cut from the cob with a sharp knife. Spread on shallow trays and dry in a commercial or homemade drier. This corn may be dried in the oven at a temperature of about 110 degrees Fahrenheit. Leave the oven door open so that the moisture may quickly evaporate. The Lancaster county farmers dry this corn in the sun and cover the trays with mosquito netting; they are brought in at night to protect them from the dampness and dew, which would start a mould on the corn while it is drying.

SCALLOPED CORN

2009-09-18T07:51:00.005-07:00

Place in a mixing bowl Three-quarters cup of crushed can corn, One-half cup of fine bread crumbs, One tablespoon of grated onion, Two tablespoons of finely minced parsley, One tablespoon of butter, One teaspoon of salt, One-half teaspoon of paprika, Three tablespoons of flour, One egg, Three-quarters cup of milk. Mix well and then turn into a well-greased baking dish and bake for thirty minutes in a moderate oven.

SALTED CORN

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Remove the husk from the corn, leaving just a single layer against the corn: fold back this single layer of husk and remove all the silk, wiping with a dry cloth. Place two inches of salt in the bottom of a deep crock and stand the ears so that each one will be entirely alone and encased in salt. Stand the tip end down, pack closely with salt and place two-inch layer on top Cover and place in a cool place. It is most important that the ears do not touch.

POLISH CORN DISH

2009-09-18T07:51:00.001-07:00

Place in a saucepan Two cups of boiling water, One-half cup of finely chopped onion, Two-thirds cup of cornmeal. Stir to prevent lumping and cook slowly for twenty minutes. Now add One-half cup of finely shredded dried beef, One teaspoon of paprika. Beat hard to mix thoroughly and then serve with tomato sauce.

LOUISIANA CORN BREAD

2009-09-18T07:50:00.003-07:00

Place in a mixing bowl One cup of cornmeal, One and one-quarter cups of flour, One teaspoon of salt, Five level teaspoons of baking powder, Two tablespoons of shortening, Four tablespoons of syrup, One egg, One and one-half cups of milk. Beat hard to mix and then pour into well-greased square pans. Bake for thirty-five minutes in a hot oven.

HOW TO COOK CORN BEEF

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Wash the beef in cold water and then place in a saucepan and cover with cold water. Bring to a boil and turn into a colander, and let cold water run on the meat. Place a saucepan on the stove and fill with boiling water, and add One carrot, cut in dice, Two onions, with one clove stuck in each onion, One bay leaf and, The meat. Bring to a boil and cook slowly, allowing the meat to cook thirty minutes to start and then twenty minutes to the pound, gross weight. Then remove the saucepan from the fire when the meat is cooked and allow the meat to cool in the liquid, with the lid removed. When cool, remove and place at once in the ice box. Serve cold. Mutton may be corned like beef. The shoulder makes a delicious economical cut. Have the butcher bone the meat, but do not roll. Put in a pickle for six days. Remove and wash and then tie securely, and cook in the same manner as for corned beef.

CREAM OF CORN, SUPREME

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Use a corn scraper and then score and scrape the pulp from four large ears of corn, and rub through a sieve into a saucepan. Now add Four cups of milk, Six tablespoons of flour, One tablespoon of grated onion. Stir to dissolve and then bring to a boil and cook slowly for five minutes. Season to taste and add One tablespoon of butter, One tablespoon of finely minced parsley.

CORNMEAL SAUSAGES

2009-09-18T07:49:00.003-07:00

Place in a saucepan One and one-half cups of boiling water, One cup of finely chopped onion, One cup of finely chopped left-over meat, One teaspoon of salt, One teaspoon of white pepper, One-half teaspoon of poultry seasoning, Two-thirds cup of cornmeal. Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.

CORNMEAL GRIDDLE CAKES

2009-09-18T07:49:00.001-07:00

Scald one cup of cornmeal with two cups of boiling water, and then let cool. Now add One and one-half cupfuls water, 80 degrees Fahrenheit, Three tablespoonfuls of syrup, One teaspoonful of salt, One-quarter yeast cake, Two cupfuls flour, One-quarter teaspoonful baking soda. Beat hard and then let rise overnight; then prepare as for buckwheat cakes. Modern methods have eliminated the yeast and substituted baking powder, thus making a quicker mix. To prepare buckwheat cakes with baking powder, prepare a blend of flour as follows: Two pounds of buckwheat, One pound of wheat flour, One cupful cornmeal, One ounce of salt, Three ounces of baking powder, One-quarter ounce baking soda. Sift three times to mix and then place in a dry container and use as required.

CORN RELISH

2009-09-18T07:48:00.005-07:00

Place in a preserving kettle One can of shoepeg corn, One quart of cooked string beans, One quart of cooked lima beans, Eight green peppers, cut in small pieces, One small head of cabbage, shredded fine, One ounce of mustard seed. Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl One cup of flour, One-half cup of yellow mustard, One-half cup of salt, One-half cup of sugar, One ounce of paprika, Two cups of vinegar. Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.

CORN PUDDING

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Place in a mixing bowl One can of crushed corn, One cup of prepared bread, Two eggs, One-half cup of milk, One onion, grated, Four tablespoons of finely minced parsley, Two teaspoons of salt, One teaspoon of paprika. Mix well and then pour in the prepared custard cups. Set cups in a pan of warm water and bake for thirty-five minutes in a moderate oven. To prepare the bread: Soak the stale bread in hot water and place in cloth and squeeze dry. To prepare the cups: Grease well and then dust with bread crumbs.

CORN MUFFINS

2009-09-18T07:48:00.001-07:00

Place in a mixing bowl Three-quarters cup cornmeal, One and one-quarter cups flour, One teaspoon salt, Two level tablespoons baking powder, Two tablespoons shortening, Four tablespoons syrup, One and one-quarter cups of water. Beat to mix and bake in well-greased iron muffin pans.

CORN FRITTERS FOR TWO PEOPLE

2009-09-18T07:47:00.005-07:00

Score and scrape the corn from two medium-sized ears, and then place in a bowl and add One well-beaten egg, Two tablespoons of finely minced parsley, Three-quarters cup of flour, One teaspoon of baking powder, One half teaspoon of salt, One-quarter teaspoon of pepper. Beat to thoroughly mix and then either fry in hot fat or bake on a griddle.

CORN FRITTERS

2009-09-18T07:47:00.003-07:00

One-half can of crushed corn, One egg, One-half cup of water, One teaspoon of salt, One teaspoon of paprika, One grated onion, One tablespoon of baking powder, Two cups sifted flour. Beat to mix and then fry in hot fat. Drain. This amount will serve six persons.

CORN BEEF HASH

2009-09-18T07:47:00.001-07:00

Cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat One and one-half cups of pared and diced potatoes, One-half cup of finely chopped onions, One cup of boiling water. Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown. Turn on a hot platter and garnish with finely chopped parsley.

CORN

2009-09-18T07:46:00.003-07:00

Nowhere do they cook corn as tender as it is usually prepared in the corn belt. Select full, well-shaped ears of corn and remove the husk, leaving just the last layer. Now fold back this layer of husk and remove all the silk from the corn, using a stiff vegetable brush for this purpose. Refold the husk about the corn and cook it. How to cook the corn: Have a large kettle containing plenty of boiling water. Add one teaspoon of sugar, add corn and boil twelve minutes for small ears and fifteen to eighteen minutes for large ears; cover pot closely.

CHOCOLATE CORN STARCH PUDDING

2009-09-18T07:46:00.001-07:00

Two cups of milk, One-half cup of cocoa, One-fourth cup of cornstarch. Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes. Now add One-half cup of sugar, One-half teaspoon of vanilla, One-half teaspoon of cinnamon. Beat well and then pour into custard cups that have been rinsed in cold water to mould.

CAROLINA CORN PONE

2009-09-18T07:45:00.005-07:00

Place in a saucepan Two cups of boiling water, Three-quarters cup of cornmeal, One teaspoon of salt. Stir to blend and free from lumps, then cook for ten minutes. Turn into a mixing bowl and add Six tablespoons of syrup, Three tablespoons of shortening, One and one-half cups of sour milk, One and one-quarter teaspoons of baking soda, dissolved in the sour milk, Six tablespoons of flour. Beat to mix, then pour in a hot well-greased baking pan just enough to cover the pan one-quarter inch deep. Bake in hot oven for eighteen minutes. Cut into squares and serve.

BAKED EGGS IN CORN CASES

2009-09-18T07:45:00.003-07:00

Make ten corn muffins, from the following mixture: One and one-quarter cups of milk, One egg, Two tablespoons of syrup, Two tablespoons of shortening. Beat hard to mix and then add One and one-quarter cups of sifted flour, Three-quarters cup of cornmeal, Five teaspoons of baking powder. Beat thoroughly to mix and then pour into well-greased muffin pans and bake for thirty-five minutes in a hot oven. Now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres. Break an egg and then fill to the top with cheese sauce. Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven. Serve with either cream or tomato sauce.

BAKED DRIED CORN

2009-09-18T07:45:00.001-07:00

Soak one and one-half cups of corn over night and then in the morning drain and place in a saucepan and cover with boiling water. Simmer slowly until tender and then drain and season with One small onion, minced fine, Two tablespoons of dried parsley, One teaspoon of salt, One-half teaspoon of white pepper. Place in a casserole dish and cover with one and a half cups of cream sauce. Sprinkle with fine bread crumbs and one tablespoon of finely grated cheese. Bake for twenty minutes in the oven. This dish replaces meat for luncheon.

CORN RELISH

2009-09-16T20:52:00.003-07:00

Boil nine ears of corn and cut from cob; chop fine large head of cabbage and salt it; chop six green peppers; two tablespoons of white mustard-seed, three pints of vinegar, one cup of granulated sugar, two tablespoons of turmeric, two tablespoons of cornstarch, and one tablespoon of dry mustard. Dissolve cornstarch and mustard in the vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all the ingredients and stir in pot of vinegar. Let all get very hot and seal in pint jars. This is fine as a pickle with cold meats.

CORN

2009-09-16T20:52:00.001-07:00

Boil the corn, cut it off the cobs, and pack in jars in alternate layers of salt and corn. Use plenty of salt in packing. When you wish to cook it soak in water overnight. Pack the corn in this way: First a layer of salt, half an inch deep; then about two inches of corn; then salt again, and so on. The top layer must be salt. Spread two inches of melted butter over the top layer and bind with strong perforated paper (perforate the paper with a pin). Keep in a cool cellar.

CORN PUDDING

2009-09-16T20:51:00.003-07:00

Scrape with a knife six ears of green corn, cutting each row through the middle. Add two cups of milk, one-half cup of butter, three eggs--the whites and yolks beaten separately--a little salt and white pepper. Stir the yolks into the milk and corn, pour into a baking dish, stir in the whites and bake one and one-half hours.

CORNMEAL PUDDING

2009-09-16T20:51:00.001-07:00

Bring one pint of milk to the boiling point; pour it gradually on one-half cup of Indian meal, stirring all the while to prevent lumps. When cool add three eggs well beaten, and one tablespoon of flour, one-half cup of sugar, one-half teaspoon of ginger, one teaspoon of cinnamon, pinch of salt and one pint cold milk. Pour into battered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream.

HONEY CORN CAKES

2009-09-16T20:50:00.001-07:00

Boil one pound of pure honey. Take one pound of cornmeal mixed with a little ground allspice, cloves, and pepper, add the boiled honey, make a loose batter, add one wineglass of brandy; mix all, and cool. Wet the hands with cold water, take pieces of the dough and knead until the dough comes clear from the hand; afterwards knead with white flour so it is not too hard; add one pound of chopped nuts, sprinkle flour on tins, spread dough, not too thin; leave the stove door open till it raises; then close door, and when done take out. Spread with brandy and cut in thin slices.

CORN FRITTERS

2009-09-16T20:49:00.005-07:00

Grate two cups of corn from the cob. Ears that are too old for eating in the ordinary method will serve very well for this. Mix with the corn one egg, beaten light, a cup of sweet milk into which has been stirred a bit of soda the size of a pea, two teaspoons of melted butter, a pinch of salt and enough flour to make a thin batter. Beat well together and fry on a griddle as you would cakes for breakfast.

CORN MUFFINS,

2009-09-16T20:49:00.003-07:00

No. 2 Mix one cup of white flour; one-half cup of corn-meal, one tablespoon of sugar, one-half teaspoon of salt and one-half teaspoon of soda, add one egg beaten into one cup of sour milk and one tablespoon of melted butter. Beat thoroughly and bake in well-greased tins.

CORN MUFFINS,

2009-09-16T20:49:00.001-07:00

No. 1 Beat the yolks and whites of two eggs separately. Add to this two cups of flour, of which one is a full cup of white and three-quarters of the corn-meal. This must be sifted three times. Put into this flour two teaspoons of baking-powder, together with a pinch of salt. Mix the prepared flour with a little boiling water, adding the eggs; also a little sugar may be put in, if desired. Then add enough tepid milk to make the mixture into a batter, after which pour into your pans; or, if corn-bread is desired, into the plain pan (thin). Bake in a quick oven. This quantity makes a dozen muffins. Butter your pan well, or the small gem-pans, according to which is used, and in so doing heat the pan a little.

GREEN CORN, TOMATOES AND CHEESE

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Into one tablespoon of melted butter stir two cups of grated cheese until it, too, is melted. Add three-quarters of a cup of canned or grated fresh corn, one ripe green pepper, stir them, add one egg yolk mixed with one-half cup of tomato puree, one teaspoon of salt, one-half teaspoon of paprika. Toast five slices of bread and pour this mixture over it. Serve hot.

CORN OMELET

2009-09-16T20:48:00.001-07:00

Take one-half cup of canned corn and chop it very fine (or the same amount cut from the cob). Add to that the yolk of one egg, well beaten with pepper and salt to taste, and two tablespoons of cream. Beat the white of the egg very stiff and stir in just before cooking. Have the pan very hot and profusely buttered. Pour the mixture on, and when nicely browned, turn one half over the other, as in cooking other omelets.

SAUTED CORNMEAL MUSH

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Put left-over mush into a dish and smooth it over the top. When cold cut into slices one-half inch thick. Dip each slice into flour. Melt one-half teaspoon of drippings in a frying-pan and be careful to let it get smoking hot. Brown the floured slices on each side. Drain if necessary and serve on a hot plate with syrup.

CORNMEAL MUSH

2009-09-16T20:47:00.003-07:00

Mix together one cup of cornmeal and one teaspoon of salt, and add one cup of cold water gradually, stirring until smooth. Pour this mixture into two cups of boiling; water in a double boiler and cook from three to five hours. Serve hot with cream and sugar.

POTATOES AND CORN

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Butter well a deep baking dish, holding a quart or more. In the bottom place a layer of potatoes, sliced thin, then a layer of corn, using one-half the contents of a can. On this sprinkle a little grated onion and season with salt, pepper and bits of butter. Add another layer of potatoes, then the rest of the corn, seasoning as before, and cover the whole with a layer of cracker crumbs. Dot well with butter, pour on milk until it comes to the top, and bake three-quarters of an hour. Use cooked potatoes, having them cold before slicing.

CANNED CORN

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To one can of corn take one tablespoon of butter, one-half cup milk; sprinkle one tablespoon of flour over these; stir and cook about five minutes, until thoroughly hot. Season to taste and serve hot.

CORN OFF THE COB

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Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juke of the corn itself is wasted; It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the skins. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire.

CORN ON THE COB

2009-09-16T20:45:00.005-07:00

Free the corn from husks and silk; have a kettle of water boiling hard; drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor.

BOILED CORNED BEEF

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Put corned beef into cold water; using enough to cover it well; let it come slowly to the boiling-point; then place where it will simmer only; allow thirty minutes or more to each pound. It is improved by adding a few soup vegetables the last hour of cooking. If the piece can be used a second time, trim it to good shape; place it again in the water in which it was boiled; let it get heated through; then set aside to cool in the water, and under pressure, a plate or deep dish holding a flat-iron being set on top of the meat. The water need not rise above the meat sufficiently to wet the iron. When cooled under pressure the meat is more firm and cuts better into slices. Cabbage is usually served with hot corned beef, but should not be boiled with it.

PICKLED MEAT--HOME-MADE CORNED BEEF

2009-09-16T20:45:00.001-07:00

Take four quarts of water, adding enough salt to float an egg, boil this salted water, when cool take four or five pounds brisket of beef, seasoned with whole and ground peppers, one large clove of garlic, pierced in different parts of the beef, one tablespoon of sugar, one bay leaf and one teaspoon of saltpetre. Put meat into deep stone pot, pour the boiled water over it and store in a cool place for ten days or two weeks.

CREAM OF CORN SOUP

2009-09-16T20:44:00.001-07:00

Take a can of corn or six ears of corn. Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the cream sauce and serve.

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2009-09-15T21:18:00.000-07:00

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