Baked Corn
2 cups corn
1 cup milk
2 eggs
2 tablespoons butter
1-1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
First, beat eggs in blender. Add remaining substances in blender and blend effectively. Pour right into a greased 8×8-inch pan and bake at 350 F for 1 hour or till agency.
Serves 6 to eight.
That is our favourite method to serve corn.
Recipe by the Hoovers, Annville, Pennsylvania
Macaroni and Sausage Supper
1-3/4 cups macaroni
1 pound sausage, browned
1/2 cup onion
1 cup corn
1 bundle cream cheese
2 cups milk
Salt and pepper, to style
Prepare dinner macaroni and drain. Add remainder of substances and warmth till heat.
Recipe by the Hoovers, Annville, Pennsylvania
Parmesan Corn
6 cups corn
1/4 cup butter
1 teaspoon onion salt
1 teaspoon celery salt
1/2 teaspoon parsley
1 tablespoon Parmesan cheese
Prepare dinner corn. Add remainder of substances. Warmth.
Recipe by the Hoovers, Annville, Pennsylvania
Corn Pudding
Put in blender so as listed:
2 cups corn
2 eggs
3/4 cup milk
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
Mix till clean. Pour in a greased 8×8-inch casserole dish. Bake at 375 F for 45 minutes.
Recipe by Ruth Flory, Waynesboro, Pennsylvania
Corn Salad
1 can entire kernel corn
1 can black beans
1 candy pink or orange pepper, chopped wonderful
1 candy onion, chopped wonderful
1 cup shredded Cheddar cheese
1 bag chili corn chips, crushed
For dressing:
1 tablespoon poppy seed
2 cups mayonnaise
1/2 cup sugar
Sprint of pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup vinegar
Combine dressing substances. Add to salad and blend and serve.
Recipe by Ruth Flory, Waynesboro, Pennsylvania
Scalloped Corn
1 pint corn
2 eggs
1 tablespoon flour
1 tablespoon butter
1 tablespoon sugar, elective
1 teaspoon salt
1 cup milk
Mix substances so as given. Pour into buttered casserole dish. Bake at 350 F for 45 minutes or till stable on prime. Be aware: Inexperienced beans may be substituted for corn.
Recipe by Anna Mary Eberly, Dundee, New York
Corn Fritters
2 cups recent corn, grated
2 eggs
1/2 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon baking powder
2 tablespoons cream
Combine collectively and drop by spoonful into sizzling greased frying pan. Fry till golden brown, turning as soon as.
Recipe by Anna Mary Eberly, Dundee, New York
Contemporary Corn and Tomato Salad
3 tablespoons white wine vinegar
Kosher salt and freshly floor pepper
1/4 cup extra-virgin olive oil
6 ears recent corn, shucked
2 cups pink or orange grape tomatoes, halved
8 ounces Mozzarella pearls or recent Mozzarella, minimize into small cubes
1 bunch scallions, thinly sliced
1-1/2 cups recent basil leaves
Whisk collectively vinegar, 2 teaspoons salt and a few pepper in a small bowl. Progressively whisk within the oil, beginning with a number of drops after which including the remainder in a gradual stream, to make a clean dressing.
Shear off the corn kernels with a pointy knife over a bowl (you need to have about 4 cups). Toss within the tomatoes, Mozzarella and scallions. Pour the French dressing over the salad and toss to coat. Cowl and let stand for a minimum of quarter-hour and as much as 2 hours. Earlier than serving, tear the basil over the salad and stir.
Nationwide Corn Growers Affiliation
Candy Corn Fritters
1 cup flour
1 teaspoon baking powder
3 ears recent corn with kernels minimize from cob
2 eggs, separated
1/2 cup heavy whipping cream
Salt and freshly floor pepper, to style
1 quart vegetable oil, for frying (for frying, or as wanted)
2 tablespoons cane syrup or different sweetener, elective
Whisk flour and baking powder right into a bowl and blend in corn kernels. Whisk egg yolks with cream in a small bowl and stir into the corn combination. Season with salt and pepper. Beat egg whites with an electrical mixer till fluffy and stiff peaks type in a separate bowl. Gently fold egg whites into the batter, retaining as a lot quantity as attainable.
Pour vegetable oil right into a deep heavy skillet to a depth of three inches. Warmth to 375 F. Drop fritters into the recent oil, 2 to three tablespoons at a time. Prepare dinner till golden brown, 2 to three minutes per facet. Drain fritters on paper towels and serve drizzled with cane syrup.
Nationwide Corn Growers Affiliation