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Corn Recipes

| Corncob or "Make Do" Jelly | Tomato Jelly | Lou's Spoonbread | Fried Corn | Baked BBQ Corn | Corn Fritters | Baked Scalloped Corn | Corn Pudding | Corn Souffle | Canned Corn | Corn Muffin Bake | Tomato-Corn Scallop | Pickled Corn | Corn Relish | Mexican Cornbread | Caramel Corn | Corn Chowder | Corn Mush | Polenta | Roasted Corn | Corn Sauté | North Georgia Corn Pone | Fried Up Right Corn Pone | Johnny (Ash) Cakes | Hoe Cakes | Corn Silk Tea | Succotash | Donalyn's Cornbread | Genevieve's Scalloped Corn | Lorri's Corn Vegetable Medley | Corn Tips, Trivia, and More |

Corncob or "Make Do" Jelly
12 corncobs
1 (1-3/4 ounce package) powdered fruit pectin
4 cups sugar

Remove kernels and boil cobs in water to cover for 20 minutes. Drain liquid through a jelly bag. Measure 3 cups strained liquid into a large saucepan; stir in pectin. Bring to a full rolling boil, and then add the sugar. Bring again to a boil, stirring until sugar is melted. Boil hard one minute, then ladle into sterilized jars and seal. Note: Tastes a bit like honey. Can tint with food coloring.

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Tomato Jelly
This spicy jelly is great served with meats or on hot cornbread.

1 3/4 cups canned tomato juice
1/2 cup strained fresh lemon juice
2 teaspoons Tabasco sauce
4 cups sugar
1/2 bottle liquid pectin (3 oz.)

Combine all ingredients except pectin. Stir over high heat until mixture reaches a full, rolling boil. Stir in pectin and bring again to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Stir and skim for about 3 minutes. Seal in hot sterilized glasses.

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Lou's Spoonbread
1 1/2 Cups boiling water
1 Cup cornmeal
1 Tablespoon butter or margarine, softened
3 eggs, separated
1 cup buttermilk
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda

Heat oven to 375*F. Grease 2-quart casserole. In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.

Beat egg whites just until soft peaks form; fold into batter. Pour into casserole. Bake 45 to 50 minutes. Serve hot with butter. I like to eat this with real maple syrup (OK, I'm drooling now).

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Fried Corn
6 ears corn
1/4 cup bacon drippings or vegetable oil
2 Tbsp. all-purpose flour
1 Tbsp. sugar
1 cup water
1/4 cup milk
Salt and pepper to taste

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernel off. (This is called cream-style cutting.) Scrape juice out of corncob into the corn. Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water. Yields 4 servings.

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Baked Barbecued Corn
6 ears corn with husks
3 Tbsp. butter or margarine
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. salt
Dash of black pepper
2 Tbsp. water

Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn. Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn and tie with string. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes. Serves 6.

Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.

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Corn Fritters
2 to 3 ears corn or 1 1/2 cups frozen corn
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1/3 cup milk
1 tablespoon corn oil

Remove husks and silks from corn. With sharp knife, cut kernels from cob; measure 1 1/2 cups. In a medium bowl, stir together flour, baking powder and salt. In small bowl, beat together egg yolks, milk and 1 tablespoon of corn oil until blended. Add to flour mixture; stir until flour mixture is moistened. Stir in corn. In a small bowl with mixture at high speed, beat egg whites until stiff peaks form; fold into corn mixture.

Pour about 1 quart corn oil into an automatic frying pan and heat to 375 degrees. Carefully add batter by tablespoonfuls, a few at a time. Fry, turning once, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep hot in a warm oven while frying remaining fritters. Serve hot.

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Baked Scalloped Corn
2 cans kernel corn
2 cans creamed corn
4 eggs
1/2 c. milk
Salt and pepper to taste
1 tsp. onion powder
1/2 c. butter

In large casserole dish on bottom, put one can of regular corn, on top of that, one creamed corn. Crush a layer of crackers, then second can kernel corn and second creamed corn.

Mix together eggs, milk, salt, pepper and onion powder; pour on top of corn. Push holes through with fork to let mixture seep through corn. Put large layer of crackers on top. Heat butter; pour on top. Bake for 1 hour at 400 degrees.

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Corn Pudding
12 ears corn
4 eggs
2 Tbsp. flour
1/2 c. sugar or more
2 c. milk
1/4 c. butter
1 tsp. salt
1 tsp. white pepper
1 tsp. vanilla
Corn flakes

Scrape corn from cooked ears (yield about 2 cups). A can of creamed style corn can be used if corn on cob isn't available. Separate yolks from whites of eggs and beat each separately. Heat the milk and add to beaten yolks. Add sugar and flour; mix well. Add corn, butter, salt and pepper to milk and egg mixture. Stir in well-beaten whites. Pour in greased casserole dish. Sprinkle with crushed corn flakes. Bake 45 minutes at 350 degrees

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Corn Souffle
2 Tbsp. grated Parmesan cheese
1 (10 oz.) pkg. frozen corn, thawed
1 c. milk
1/2 c. cornmeal
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
2 Tbsp. butter
4 egg yolks
4 egg whites, stiffly beaten

Heat oven to 350 degrees. Grease a 1-quart souffle dish; coat bottom and sides with 1 tablespoon Parmesan cheese. Place 1/2 of corn, milk, cornmeal, salt, nutmeg and cayenne in blender. Blend to make a smooth puree. In medium saucepan, melt butter; add corn puree and remaining corn. Cook over medium heat about 5 minutes or until thickened. Stir small amount of corn mixture into egg yolks; return to corn mixture, stirring constantly. Remove from heat. Fold in egg whites. Pour mixture into prepared souffle dish. Sprinkle mixture with remaining Parmesan and thyme. Bake at 350 degrees for about 35 minutes. Serve immediately. Serves 4.

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Canned Corn
Corn, cut from cob
1/2 tsp. salt
1 tsp. lemon juice

Cut corn from cob, saving juice from corn. Fill pint jar half full of corn. Add 1/2 teaspoon salt and 1 teaspoon lemon juice. Finish filling jar with corn to top of jar, but don't pack it in. Fill jar with water, run knife through middle and around sides of jar to let water through the corn. Seal jar and put in canner. Fill canner with water to top of jars. Cook after it starts to boil for 2 hours.

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Corn Muffin Bake
1 can cream-style corn
1 c. whole kernel corn
1 c. sour cream
1 stick oleo, softened (that's margarine for you Yankee readers)
1 small box Jiffy corn muffin mix

Softened oleo. Mix all ingredients, including liquids from corn; put into large casserole. Bake 45 minutes to 1 hour.

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Tomato and Corn Scallop
1 (1 lb.) can whole kernel corn
2 eggs
2/3 c. evaporated milk
1/4 c. melted butter
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 (1 lb.) can cream-style corn
2 (1 lb.) cans stewed tomatoes
2 c. coarse cracker crumbs

Drain whole kernel corn; reserve 1/4 cup liquid. Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs. Turn into a greased 3-quart casserole. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown and set around edges. Makes 8 to 10 servings.

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Pickled Corn
1 c. sugar
1/2 c. honey
2 c. vinegar
1 1/2 c. water
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 medium onion, sliced thin
4 ears fresh sweet corn, cut
in 1-inch pieces

In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion.

Bring to boiling; boil 2 minutes. Add corn pieces. Cover and simmer 5 minutes or until corn is tender. Remove from heat. Cool to room temperature. Refrigerate until well chilled.

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Corn Relish
8 c. raw corn, cut from cob
3 c. chopped onions
1/2 c. chopped green pepper
1/2 c. sweet red pepper, chopped
3/4 c. packed brown sugar
1/2 c. white corn syrup
7 tsp. salt
1 Tbsp. dry mustard
3 c. cider vinegar

Mix all ingredients thoroughly. Cover and boil for 15 minutes, stirring often. Pour into clean hot pint jars, leaving 1/2-inch headroom. Process in a boiling water bath for 15 minutes. Remove jars, complete seals if necessary. Yields 4 to 5 pints.

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Mexican Cornbread
1 c. corn meal mix
1 c. sweet milk
2 well beaten eggs
1 can cream-style corn
1/2 to 3/4 lb. hamburger meat
1 large chopped onion
1 cup shredded pepper jack cheese

Mix corn meal mix, sweet milk, eggs and corn for the batter. Brown meat and onion, then add cheese and stir until melted. Grease a large cast iron skillet with bacon drippings; dust with corn meal and brown. Then pour 1/2 the corn meal batter into skillet. Add the meat and cheese mixture. Then add the remaining corn meal batter. Bake at 350 degrees about 1 hour. Let set for about 5 minutes before cutting. This will look soft when first taken out from oven. With a green salad, this is an entire meal.

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Caramel Popcorn
I discovered that the best popcorn to use in this recipe is the "movie" popcorn - the type that's already buttered and salted. (I usually double this recipe - don't do both batches all at once, just make one after the other.)

3/4 cup butter
1 1/4 cup brown sugar
1/2 cup corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon vanilla extract
10 cups popcorn, popped

Preheat oven to 250ºF. Grease two 9x13-inch baking dishes and a huge bowl. Put popped corn into large bowl.

In a medium sauce pan over medium heat, melt butter. Next, stir in the brown sugar, corn syrup, and salt. Bring to a boil, then let simmer WITHOUT STIRRING for four (4) minutes.

Remove from heat and stir in baking soda and vanilla extract. Pour over popcorn and stir to coat.

Place popcorn in the two prepared 9x13-inch pans, and bake for one (1) hour - stirring popcorn every 15 minutes. Remove from oven, cool, and break into pieces.

Seal in airtight container.

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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 saltine 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. Slice 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 to gather flavor. Five minutes before serving, add the crackers. Two cans of creamed style corn may be used instead of fresh corn at other seasons. Either way they'll want seconds.

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Corn Mush
3 cups water
1 cup corn meal
1 teaspoon salt
1 cup milk

Bring water to a boil. Make a thickening with corn meal, salt and milk. Add to boiling water. Stir until it has reached the boiling point, then stir occasionally. Cook for 20 minutes, then pour into a deep baking dish. Cool, then slice and fry. Eat with eggs.

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Polenta (Basic Recipe)
6 c. water
1 Tbsp. salt
2 2/3 c. (1 lb.) cornmeal

Bring water to a boil. Add salt. Lower heat and sift in cornmeal, a little at a time, stirring vigorously at all times to avoid sticking or formation of lumps. Cook polenta for at least 45 minutes, stirring occasionally. When polenta is cooked, pour it out onto a platter in a mound and cover it with a cloth to keep it hot. Or, pour polenta into a moistened quart dish.

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Roasted Corn
8 ears sweet corn
4 Tbsp. butter, melted
Salt and pepper to taste

Soak corn for approximately 30 minutes cold water. Remove from water and shuck corn husks without separating from cob, remove the silk, and brush the with the corn with the melted butter and sprinkle with salt and pepper. Replace the husks over the corn and grill over medium heat for 20-30 minutes. Serves 8.

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Corn Sauté
1/2 cup sliced onion
1/3 cup melted butter or 2 tablespoons Italian dressing
2 (17-ounce) cans kernel corn, drained (or use fresh!)
2 teaspoons sugar
1/2 cup diced green pepper
1/2 teaspoon basil
1 (17-ounce) can green beans, drained
Salt and pepper to taste

Sauté onion in butter for 1 minute. Add remaining ingredients and cook for 5 to 10 minutes, stirring constantly.

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North Georgia Corn Pone
Serving Size : 6

2 cups pinto beans -- seasoned and cooked
1 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
2 cups buttermilk

Heat beans until quite hot and pour into a lightly greased 8"x8" baking dish. Preheat oven to 450º. Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with buttermilk. Stir the wet and dry ingredients together until smooth, and pour them over the hot beans. Bake on the top rack of your oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan-about 30 minutes.

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Fried Up Right Corn Pone
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
2 tbsp margarine, butter or bacon fat
1/3 - 1/2 cup water or milk

Mix cornmeal, baking powder and soda. Rub in margarine, until it is crumb-like. Mix in milk until it is at a dropping consistency. Fry in a hot frying pan by spoonfuls in margarine, butter or bacon grease until golden brown.

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Johnny or Ash Cakes
1/2 cup all purpose flour
1 cup cornmeal
1 teaspoon sugar
1 teaspoon salt
1 egg, lightly beaten
1 cup hot water or milk
1 tablespoon shortening

Mix the dry ingredients, then stir in the rest. Drop or pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as a bread or with molasses as pancakes.

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Hoe Cakes

These darlins are cornmeal cakes made on a simple griddle. An old, worn smooth, weeding-hoe blade would act as the griddle. Mix up a certain amount of cornmeal, water, and salt. Put the dough on the blade. Put the hoe blade on live coals. Cool them off and take a pocket full with you, the next time you head out to the fields.

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Corn Silk Tea
As a soothing diuretic, Corn Silk is helpful in any irritation of the urinary system. It is used for renal problems in children and as a urinary demulcent combined with other herbs in the treatment of cystitis, urethritis, prostatitis and the like.

Use the strands of hairy silk on top of the cob. You can dry it for winter month use.

Pour a cup of boiling water over the corn silk, let it stand for 5 minutes, strain it, and drink it. A bit of honey and or lemon will enhance the flavor.

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1 cup butter, divided
2 cups fresh lima beans
Salt and pepper to taste
4 fresh tomatoes, peeled and chopped
4 ears fresh corn, cut from the cob

Sauté lima beans in half of the butter (seasoned with salt and pepper) until they are tender - about 30 minutes or so. In a separate dish, cook the tomatoes in other half of butter (with salt and pepper) until they are tender - about 20 or so minutes. Add tomatoes to lima beans, and stir in corn. Simmer another 10 minutes.

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Donalyn's Cornbread
2 cups Aunt Jemima corn meal mix (self rising)
corn oil (or shortening)
Cast iron skillet

Pour corn oil into the bottom of the cast iron skillet (a large one) until it's about 1/4 of an inch deep. Heat in a 450-degree oven as the oven preheats. While the oven and the oil heat, pour cornmeal in a bowl, and stir in buttermilk until you get a pourable cake batter consistency. If you are going to add cracklins (which I do sometimes), now is the time to add them. You can also add some fresh corn off the cob, and diced peppers for a Mexican cornbread (also really good). Stir well. Once the oil is hot (it will be smoking), add it to the batter. It will sizzle, and the top layer of the batter will cook a little -- that's good! Pour the batter back into the skillet, and bake on 450 until the cornbread is a deep golden brown (about 30-40 minutes). As soon as you get it out of the oven, run a knife around the edges, and turn it out on a plate. Do not let it sit in the skillet, or it will steam and lose it's crunchiness. This cornbread is SO moist that it doesn't even need any butter. Although a little potlikker just makes it that much better!

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Genevieve's Scalloped Corn
1 egg, beaten
1 cup cracker crumbs
1 cup milk
1 can or two cups cut corn

Mix together and place in greased casserole dish. Dot butter on top and bake at 350º for 40 minutes.

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Lorri's Corn Vegetable Medley
1 can Campbell's Golden Corn Soup
1/2 milk
2 Cups broccoli flowerets
1 Cup sliced carrots
1 Cup cauliflowerets
1/2 Cup shredded cheddar cheese

In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables; return to boiling. Cover; cook over low heat 20 minutes or until vegetables are done and tender. Stir often; stir in cheese. Heat through.

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Corn Tips, Trivia, and More:

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Revised - 07/11/05 - 02/08/2022
URL: https://www.SouthernAngel.com
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