Recipes

Corny Corn Bread

Yield: Makes about 15 squares.

• 2 cups yellow cornmeal
• 2 cups flour
• 1 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2-1/2 cups milk
• 1-1/2 cups corn oil
• 5 eggs
• 1-1/2 cups cooked corn kernels

Combine the dry ingredients in one bowl, then beat together the milk, oil, and eggs in a separate bowl. Combine the two mixtures, stirring briefly. Fold in the corn kernels. Pour into a 13x9-inch baking pan and bake at 350 degrees F for 30 minutes, or until firm in the center and just golden.

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Corn Quiche
Yield: 6 to 8 servings

• 1 unbaked pie shell for 10-inch pie plate
• 6 slices bacon, cooked and crumbled, or 1/2 cup diced ham
• 1 cup grated Swiss or Monterey Jack cheese
• 1/2 cup minced scallions
• 1/4 cup diced red or green bell pepper
• 4 eggs
• 1 cup corn kernels
• 1 cup light cream
• salt and pepper, to taste
• dash of nutmeg

Preheat oven to 425 degrees F. Line a 10-inch pie plate or quiche form with pastry, and partially bake for about 8 minutes. Sprinkle the crumbled bacon, cheese, scallions, and pepper into the pie pan. Beat the eggs slightly, then beat the remaining ingredients into the eggs and pour the mixture into the pie plate. Bake for 10 minutes. Reduce the heat to 300 degrees F and bake for 30 to 40 minutes, or until a knife tests clean. Let rest for 10 minutes before cutting.

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New England Corn and Turkey Pie
Yield: 6 servings

• 3 cups chopped cooked turkey
• 3 eggs, well beaten
• 3 cups milk
• 2 tablespoons flour
• 1-1/2 cups corn kernels
• 1/2 cup minced onion
• 1/4 cup minced green bell pepper
• 1/4 cup sauteed mushrooms
• 1/4 teaspoon dry mustard
• 1 teaspoon salt
• pinch of pepper

Place turkey into the bottom of a greased quiche pan. Beat together eggs, milk, and flour. Add remaining ingredients to egg mixture and pour over the turkey. Bake at 325 degrees F for about 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.

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Tomato Corn Salad
Yield: 8-12 servings

Courtesy of Verrill Farm.

• 6 ears of corn, cut off the cobb
• 1 onion, diced
• 1 red pepper, diced
• 2 tablespoons Italian parsley
• 12 basil leaves, chopped
• 2 tomatoes, diced

Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.

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Corn Custard
Yield: Makes 6 servings.

• 2 cups corn kernels (fresh or canned)
• 1/4 cup flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs, beaten
• 2 cups milk
• 2 tablespoons melted butter

Mix corn with dry ingredients. Add eggs, milk, and butter. Place in a buttered baking dish or casserole set in a shallow pan of hot water. Bake at 350 degrees F for 50 to 60 minutes, or until a knife inserted into the center comes out clean.