Corny Recipes

We talked about succotash a few posts ago. The traditional succotash is a mixture of corn and lima beans. There are other combinations, however, and it’s fun to experiment.

Here’s one recipe from the Settlement Cook Book that appeared in the 1965 edition. It’s still as good today as it was then.

Corn with Green PeppersIngredients:

3 cups corn kernels
3 tablespoons butter
4 tablespoons cream
3 tablespoons green peppers, chopped fine
Salt and pepper to taste

Method:

Simmer corn with butter, cream, green pepper, and seasonings until liquid is almost absorbed.

Variation: Add ¼ teaspoon curry powder for an Indian accent.

Escalloped Corn

Ingredients:6 ears cooked corn or 12 ounces corn kernels

1 teaspoon salt
½ teaspoon pepper
2 tablespoons flour
1 teaspoon sugar
½ cup milk
1 tablespoon butter
1 cup bread crumbs

Method:

Cut the kernels from the cooked corn or use the canned corn you’ve put up. Mix corn with salt, pepper, flour, sugar, and milk. Melt butter, mix with bread crumbs and cover bottom of small baking dish with ½ the crumbs. Add the corn mixture and top with the remaining crumbs. Bake in a moderate oven, 350 degrees F. for about 20 minutes. Serve hot.