More Corny Recipes

Here are two more old favorites from The Settlement Cook Book

Corn Pudding

Ingredients:

2 eggs
1 can (16 ounces) corn, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 ½ teaspoons melted butter
2 cups hot milk

Method:

Beat eggs slightly, add rest of the ingredients and turn into a well-buttered baking dish. Set in a pan of hot water and bake in a moderate oven, 350 degrees F for about 1 hour until firm. Serve hot.

Baked Corn

This couldn’t be any easier.

Preheat oven to 400 degrees F. Soak corn on the cob with the husks still on in cold water for ten minutes. Remove from water and place ears on middle rack in oven for ten to fifteen minutes. Remove husks and enjoy!

The Practical Preserver will be off duty Friday but will be back in the preserving kitchen on Monday.

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.