Learning how to make corn dishes has always been the favorite thing to cook for side dishes to meals. They are probably the favorite of most people around the world. Corn is grown in many countries and is used in many dishes by itself, with other vegetables and in breads and cakes.
There are many corn products that we would hate to be without. Maybe like you, I never allow myself to run out of cornmeal in my cabinet. Not only do I love good hot cornbread but also fried mush, spoon bread and other recipes made with cornmeal. Imagine if we didn’t have popcorn! This is another type of corn that I would hate to do without. Very popular here in the South are hominy grits; I wouldn’t want to ask these Southerners to give them up. When I travel through South America, I am always amazed at all the different ways they learn how to cook corn dishes. It is a very important staple to the people there.
When learning how to cook corn dishes, there are many to try and you might also like grilled corn recipes. These dishes can be made with corn that is canned, frozen, or fresh. Some recipes call for cream style corn or whole kernel. You will also have recipes using corn products such as cornmeal, hominy and others.
Preheat oven to 350F degrees.
Beat eggs until creamy. Add remaining ingredients and mix well. Bake in a 1 ½ quart buttered casserole dish for 45 minutes or until tip of inserted knife comes out clean.
Preheat oven to 350F degrees.
Combine the corn with the tomatoes. Add the salt, sugar, pepper and blend thoroughly. Pour into a small greased casserole. Spread the bread crumbs over the top and dot with the butter. Bake for 25 minutes.
Corn dishes are made with many different forms of corn like fresh, frozen, canned in either whole kernel or cream style, or like this recipe made from a cornmeal.
Beat eggs; add buttermilk, baking soda, salt, sugar, cornmeal and shortening and beat well.
Blend in whole milk and pour into a hot well greased pan. (I heat my pan in oven before pour batter in.)
Bake at 350F degrees until pick comes out clean.
This sausage and corn chowder recipe is delicious; perfect combination with the potatoes.
Cook sausage until brown; drain off fat and put sausage into a large kettle.
Stir in potatoes, salt, pepper, basil and water; cover and simmer 15 minutes.
Stir in whole kernel corn with liquid, cream style corn and evaporated milk; heat just to boiling.
One of my favorite corn dishes made with cornmeal is this scrapple recipe. Dad use to make it when we butchered a hog and we would have Mom’s homemade tomato preserves with it. It was so good! Dad would boil the hogs head, liver, heart, some bacon and any extra pieces of meat. He saved almost all of the meat to make piggy pudding. Then with the broth he made mush or scrapple.
Bring the broth to a boil in a heavy kettle; slowly add cornmeal while stirring until the consistency of mush.
Add seasonings and cooked pork; blend and cook while stirring over low heat for about 20 minutes.
Pour mixture into loaf pans and let set to cool; refrigerate until ready to cook.
Slice scrapple recipe about ¾ inch slices; brown in fat (bacon grease is good)
Serve with fresh molasses or jams.