CREAMED DRIED SWEET CORN WITH ONION AND CHIVES
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn-and even more irresistible.
Provided by Adina Steiman
Categories Thanksgiving Side Corn Milk/Cream Pennsylvania Fall
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
- Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
- Season to taste with salt and pepper. Top with chives.
DRIED-CORN PUDDINGS
Categories Milk/Cream Blender Egg Side Bake Vegetarian Corn Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.
HOW TO DRY SWEET CORN
Grandma used to dry corn every year. When it is prepared to eat later in the winter it has a special nutty flavor. Its different and unusual. If you grow corn and have lots you should try it.
Provided by Kathie Carr
Categories Vegetables
Time 1h
Number Of Ingredients 1
Steps:
- 1. When corn is ready to pick, carefully select the best ears, husk and silk them, leaving the last bit of stump-end (close to the ear) and the tip-end intact. The stump makes a good handhold, and the tip a good rest, when cutting the corn from the cob.
- 2. Work as quickly as possible in preparation so none of the goodness is lost. First, plunge the ears into a large covered kettle of boiling water for five minutes to set the milk in the kernels, then dunk them in cold water with ice cubes to stop the cooking. After the corn is cooled enough to handle, cut the kernels off the cob, holding the ear upright by the little stump and using a sharp paring knife to cut downward toward the tip-end, being careful not to cut too close to the cob. Then scrape the cob, using the back of the knife, to get all the milk and kernel hearts.
- 3. Set the oven on warm, spread the corn evenly in large trays or cake pans to a depth of no more than one to one and a half inches, then slide the pans into the oven and leave them there for two or three nights or until corn is thoroughly dried. Mornings, take the trays out of the oven to rest and to free up the oven for other cooking. Stir the corn a few times each day to ensure even drying throughout. The dried corn will keep for any length of time with no additives whatsoever.
- 4. You can expect the corn to shrink up to as much as half its original bulk during the drying process. A gallon jar will hold the equivalent of five dozen ears. Coffee cans, canning jars and even plastic bags will serve as well whatever fits your storage capacity.
BAKED CORN CASSEROLE
Provided by Denise Landis
Categories casseroles, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
- In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
- Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 7 grams, Sodium 391 milligrams, Sugar 11 grams, TransFat 0 grams
CREAMED CORN
Provided by R. W. Apple Jr.
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place corn in large bowl with milk and cream. Cover and refrigerate for at least 4 hours, preferably overnight.
- Add sugar, salt and butter. Transfer to saucepan and bring to boil, stirring to avoid sticking. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Season to taste with salt and freshly ground black pepper.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 14 grams, Sodium 640 milligrams, Sugar 15 grams, TransFat 0 grams
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