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Most gardeners that I’ve talked with say their
corn has done OK overall, but gardening in general is about over
for another year. While we’ve only had a few decent ears
of that Silver Queen “candy” so far, we’re keeping
our fingers crossed that we’ll have enough to see us through
the winter. It’s just slow coming in our little patch, but
little wonder, with the lack of rain we’ve had. I’m
not complaining. My mama always told me the good Lord would give
us what we need just when we need it and He’s never failed
me yet.
Corn is one of the most important crops in the world and has been
for longer than any of us will ever know. History books tell us
that when Christopher Columbus landed in Cuba in 1492, he sent
two of his men to explore the island. When they returned, they
told him about “a sort of grain called maize” - possibly
the first time the white man had heard of the plant that we call
corn, evolving through the years into a favorite commodity throughout
North and South America. The United States produces about 50 percent
of the world’s corn crop today, and some of the best is grown
right here in these hills.
Quick
Corn Pudding
1 can creamed corn
1 can whole kernel corn, drained
1 package corn muffin mix
3 eggs
1/2 cup vegetable oil
1/4 cup sugar
pinch of cinnamon
8 oz sour cream
Blend first seven ingredients, fold in sour cream and place
in a greased casserole dish. Bake 350 for 45 min.
Easy
Corn Casserole
3 eggs
2 cups whole kernel corn, fresh
2 Tbsp. butter
½ cup milk
½ tsp. brown sugar
1 tsp. salt
½ tsp. pepper
¼ cup red bell pepper, chopped
½ cup cracker crumbs
Beat eggs; combine with corn, butter, milk, sugar, salt and
pepper. Pour into a buttered pan; sprinkle top with bell pepper
and cracker crumbs. Dot with butter. Bake in a preheated 350 degree
oven for 40 minutes or until done.
Amish
Corn Fritters
4 lg. ears of corn
2 eggs, separated
2 Tbsp. all-purpose flour
1 Tbsp. sugar
Salt and pepper
Unsalted butter
Cut kernels from two ears, carefully slicing beneath the
rows in a downward motion. With back of knife, scrape cobs to
extract juice. Grate kernels from the remaining 2 ears, cutting
off the kernels at half their depth and scraping off pulp on the
cob. Put all the corn kernels, pulp and juice into a bowl. The
mixture will resemble scrambled eggs. Beat egg yolks in a large
bowl until light. Beat in the flour, sugar, salt and pepper to
taste. Stir in corn. Beat egg whites in large bowl until stiff,
fold into corn mixture. Heat a heavy skillet over medium heat
and grease with butter. Drop batter by spoonfuls onto the skillet
and cook until golden, about 30 seconds each side. Transfer to
a lightly buttered serving platter and keep warm in a oven while
fixing remaining fritters.
Corn
Chowder
6 to 8 medium ears corn
5 to 6 medium potatoes, peeled and cubed
4 Tbsp. butter
1 medium onion, sliced
5 cups milk
salt and pepper to taste
8 to 10 crackers, crushed
Cook fresh corn in a covered kettle with a little water,
for about 12 minutes. Remove corn and add onion and potatoes to
corn water. Cook slowly until just soft. Cut corn from cob, add
to kettle, along with milk and butter. Bring to a boil, simmer
for 5 minutes. Salt and pepper to taste. Hold on a warm burner
without further boiling for 30 to 60 minutes. Five minutes before
serving, add the crackers. Two cans of creamed style corn may
be used instead of fresh corn during other seasons.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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