CORN (12)
Source of Recipe
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List of Ingredients
Corn Fritters
Chop and drain: 1 cup fresh or whole kernel canned corn
Add: 1 egg
Sift together:
1/2 cup plus 2 tbsp. flour,
1/2 tsp baking power,
1/2 tsp salt.Stir into the corn.
Fold in: 1 egg white beaten stiff.
Drop from a tablespoon into fat heated to 370 degrees. Cook until lightly
browned. Drain on paper towel.
Crab and Corn Fritters
6 ears fresh corn
1 medium onion
1 tsp ground coriander
2 cloves garlic, crushed
2 tbsp chopped parsley
3 large eggs, lightly beaten
1/2 cup crab meat (2 ounces)
1/3 cup flour
salt to taste
pepper to taste
vegetable oil for frying
· Cut kernels from ears of corn with sharp knife over bowl to catch juices
from corn.
· Mix kernels with onion, coriander, garlic, parsley, eggs, crab meat, flour,
salt and pepper.
· Mixture should be the consistency of pancake batter; add more flour if
necessary.
· Mixture can be prepared up to 6 hours ahead; cover and refrigerate.
· Fry fritters shortly before serving by heating 1 inch of oil in a frying
pan.
· Drop tablespoonfuls of mixture into oil to form 2-inch rounds.
· Fry over medium heat until brown, about 2 minutes; turn, brown the other
side. (Stand back from the pan as corn kernels can burst during frying.)
Drain fritters on paper towels; keep in warm oven with door ajar
Corn Casserole
1/2 C Oleo or butter
2 Eggs beaten
1-1/2 tsp Baking powder
1/4 C Sugar
1 tbsp Flour
1 sm can Evaporated milk
2 bags (12 oz to 16 oz) Frozen corn
Melt oleo and stir in sugar and flour. Remove from heat and stir in milk and
eggs. Mix with corn and put in greased casserole dish and bake at 350 for 40
to 60 minutes or until center of casserole is firm.
CORN "OYSTERS"
Combine:
2 cups cut fresh corn
2 eggs, beaten
1/2 cup cracker crumbs
1/2 cup sifted flour
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. pepper
Drop from Tablespoon into small amount of hot fat in skillet. Flatten
slightly. Fry until browned, turning once. Drain on paper towels. Makes about 18.
SCALLOPED CORN
Beat until frothy:
2 eggs
Add:
1 can cream corn
2/3 cup milk
2 Tbsp. cold butter, cut in small pieces
1/2 cup crushed crackers (about 12)
1/4 tsp. salt
1/4 tsp. pepper
Pour into buttered casserole; bake at 350 for 1 hour.
Scalloped Corn
2 tbsp. butter or margarine
½ c. chopped onion
3 tbsp. all-purpose flour
1 c. milk
4 c. frozen whole kernel corn, thawed, divided
½ tsp. salt
½ tsp. dried thyme leaves
½ tsp. black pepper
Fresh thyme (optional)
· Heat butter in small saucepan over medium heat. Add onion; cook and stir 5
minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring
constantly. Stir in milk and heat to a boil. Boil 1 minute or until thickened,
stirring constantly.
· Process half the corn in food processor or blender until coarsely chopped.
Combine milk mixture, processed and whole corn, salt, dried thyme, and pepper
in crock pot. Cover and cook on low 3½ to 4 hours or until mixture is bubbly
around edge.
· Garnish with fresh thyme, if desired. Serves 6.
· As a variation, add ½ cup shredded Cheddar cheese and 2 tablespoons
Parmesan cheese before serving; stir until melted. Garnish with additional cheddar,
if desired.
TEXAS CORN CASSEROLE
2 Cans Cream style corn
1/4 Tsp. Garlic powder
3/4 Cup Yellow corn meal
1/2 Tsp. Baking powder
4 Tbsp. Margarine, melted
1/2 Tsp. Salt
2 Eggs Beaten
1 Cup Cheddar cheese, grated
Mix the first 7 ingredients and pour half the mixture into a greased
casserole dish. Top with half the cheese. Pour rest of mixture into a dish and top
with rest of cheese. Bake at 350° for 45 minutes.
CORN CASSEROLE (muffin mix)
1 can creamed corn
1 can whole corn, Drained Well
1 stick margarine or butter,melted
2 eggs, beaten
small pkg. corn muffin mix
1/4 to 1/2 c. yogurt or sour cream
Mix all ingredients. Place in buttered casserole dish. Bake 20 to 30 minutes
at 350 degrees.
Corn Casserole
1/2 C Oleo or butter
2 Eggs beaten
1-1/2 tsp Baking powder
1/4 C Sugar
1 tbsp Flour
1 sm can Evaporated milk
2 bags (12 oz to 16 oz) Frozen corn
Melt oleo and stir in sugar and flour. Remove from heat and stir in milk and
eggs. Mix with corn and put in greased casserole dish and bake at 350 for 40
to 60 minutes or until center of casserole is firm.
CORN SOUFFLE LIKE STOFFERS
2 Eggs
· 2 tablespoons Cornstarch
· 2 tablespoons Sugar
· Salt and pepper
· dash nutmeg
· 1 can cream-style corn (16 oz)
· 1/2 cup sour cream
· 1/2 cup milk
With electric mixer beat eggs until foamy. Beat in remaining ingredients as
listed. Pour into Pam-sprayed 8" square baking dish. Bake on center rack of
prehgeated 400~ oven 35 minutes or until knife inserted comes out clean.
Corn Salad
Serves: 6 to 8
· 2 cans (15 1/4 ounces each) whole-kernel corn, drained (or fresh)
· 1 small green bell pepper, finely chopped
· 1 small red bell pepper, finely chopped
· 1/4 cup Italian dressing
1. In a medium bowl, combine all the ingredients; mix well.
2. Cover and chill for at least 1 hour before serving.
CORN 'N' BROCCOLI BAKE
1 can (16 ounces) cream-style corn
1 package (10 ounces) frozen chopped broccoli, thawed
1/2 cup crushed saltines, divided
1 egg, beaten
1 tablespoon dried minced onion
Dash pepper
2 tablespoons butter or margarine, melted
In a bowl, combine corn, broccoli, 1/4 cup of saltines, egg, onion and
pepper. Place in a greased 1-1/2-qt. baking dish. Combine butter and remaining
saltines; sprinkle on top. Cover and bake at 350 degrees for 45 minutes. Yield: 6
servings
Recipe
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