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Agenda 102011 – NOT Corny… Delicious!
Getting Tipsy – Types of Corny Dishes
Fried corn is a loose corn dish made with fresh corn and plenty of butter or bacon, which is the heavenly cousin of canned creamed corn. It often has bacon and a bit of onion added.
Creamed corn can be fresh, but is most often canned. It is the basis of many corn casseroles. Rather sweet.
Scalloped corn is a creamed corn casserole made with cracker crumbs or fresh bread crumbs as the thickener. It may be layered or mixed. Sometimes it also includes tomatoes. It usually has a crumb or corn flake topping.
Corn puddings are custardy mixtures of creamed and whole corn made with eggs and a cream sauce base. They may be sweet or savory. Some variations include chopped broccoli or minute rice, and some have cheese added. If onion is included it is often grated.
Corn soufflés are not usually true soufflés, but corn custards made with eggs that have been separated, with the whites beaten stiff and folded back in, for a lighter dish. They are a delicious choice if the service with be rather quick. Corn puddings with the eggs beaten but not separated hold better if the dish must stand over a longer service.
Creole corn usually features tomatoes and bell peppers.
Western corn usually contains red and green bell peppers and onion bits, and may also have cooked red beans or pinto beans.
Succotash is a mix of whole kernel corn with either fresh lima beans (usual) or green bean cuts. Some recipes include diced tomato.
History – Illinois Farmers www.ilcorn.org
Through innovation, technology and hard work, America’s corn farmers are producing record crops. This allows them to satisfy all the traditional uses of corn plus help the United States build a growing portfolio of renewable products that utilize corn as a feedstock.
The results are astounding, with the highest yields and crop production numbers in history coming over the last eight years. We’re talking corn being stored in every nook and cranny available and even on the ground. In 2010, America’s corn farmers produced a 12.4 billion bushel crop – the fourth year in a row with production exceeding 12 billion bushels. That’s enough corn to fill bushel baskets that could circle the globe 127 times. The amount of corn produced per acre, known as the yield, was 153 bushels per acre, a 24-bushel increase from eight years ago.
Their success benefits many. After all, more than 300 million people living in this great country need to eat. Without corn farmers – all farmers – we wouldn’t be here. Every year we ask farmers for more food, but give them less land on which to produce it. We want farmers to be more efficient and use less energy. Every year they manage to succeed – with less than 2 percent of the population committed to farming the land the best they can in order to provide the rest of the country with the safest, most abundant food supply in the history of the world. Certainly farmers should be respected for the work they do – and perhaps we should acknowledge that they may indeed know what they are doing. Corn farmers, for example, ensure livestock and poultry producers have access to a high-quality feed ingredient. Plus they produce a crop in such bounty, skilled processors are able to convert corn into dozens of useful products that find their way into food and non-food applications.
Ethanol producers, for example, convert the starch in each corn kernel into ethanol and return the rest as a concentrated protein feed for livestock. Researchers, meanwhile, are looking for even more opportunities to use corn as a replacement for dozens of petroleum-based products.
Patty’s Cooking With Kids - Cornstarch Patty Putty
Ingredients: 1 ½ Cup Cornstarch 2 Cups Water 1 Cup Salt ½ Cup Flour 2 Tsp Cream of tarter 1 Tbsp Vegetable oil
Directions: Mix all ingredients together in a saucepan. Cook over medium heat, stirring constantly until mixture gathers on stirring spoon and forms dough (6 minutes). Turn onto waxed paper until cool enough to handle, knead to form a ball. Store in covered container or plastic bag. Food coloring may be added but use gloves when blending.
Appetizer – Popcorn Seasoning Mixes
Ingredients: 3 tablespoons butter-flavored sprinkles 2 tablespoons grated parmesan cheese 1 teaspoon dried basil, crushed 1/2 teaspoon dried parsley flakes, crushed 1/4 teaspoon garlic powder
Directions: In a small bowl combine butter-flavored sprinkles, Parmesan cheese, basil, parsley flakes, and garlic powder. Transfer mixture to 4-ounce bottle. Cover and store mix in the refrigerator for up to 1 month.
Salad – Fresh Shucked Corn Salad
Ingredients: 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienne fresh basil leaves
Directions: In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Put it on the Side – Corn Pudding with Bacon & Chives
Ingredients: 2 teaspoons yellow cornmeal 1 cup chopped onion 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper 4 ounces Canadian bacon, cut into thin strips 3 cups fresh corn kernels (about 6 ears) 1 1/2 cups whole milk, divided 1/3 cup yellow cornmeal 1 large egg 3 tablespoons chopped fresh chives
Directions: Preheat oven to 350°. Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and next 5 ingredients (onion through bacon), and sauté 3 minutes or until tender. Stir in corn kernels and 1 cup milk. Reduce heat to low; cover and cook 10 minutes, stirring occasionally. Add 1/3 cup cornmeal, stirring with a whisk.
Combine 1/2 cup milk and egg; stir well with a whisk. Add to cornmeal mixture in skillet; stir well. Stir in chives. Spoon mixture into prepared dish. Bake pudding at 350° for 30 minutes or until lightly browned and set. Let stand for 15 minutes.
Main Course – Texas Mex Corn & Cheese Bake
Ingredients: 1 1/2 c. shredded natural Monterey Jack cheese with jalapeno peppers
Directions: Preheat oven to 375 degrees. Prepare stuffing according to package directions using water and butter. Spoon into bottom of greased 11 x 17 inch baking dish. Cook onions and pepper until tender. Stir in chicken, tomato, corn, and salsa. Spoon over stuffing. Bake 15 minutes. Cover with cheese and bake 5 minutes. Garnish with sour cream, chopped tomatoes, and green peppers.
Dessert – Homemade Caramel Apples
Makes 11-12 medium size granny smith apples. Caution ESPECIALLY when CHILDREN ARE ASSISTING! Ingredients: 10-12 Granny Smith Apples, washed and pierced with popsicle sticks 2 Cups Brown Sugar 1 Cup Corn Syrup 1/2 Cup Butter 1 Can Sweetened Condensed Milk 1 Tsp. Vanilla 12 Popsicle Sticks 1 Candy Thermometer Suggested Toppings below:
Directions: Combine the first 3 ingredients. After butter is melted stir in the milk. Cook to soft ball (230degrees). Stir constantly adding in vanilla.
Remove from heat. Dip apples into the caramel, then place on parchment paper or wax paper cookie sheet. Let set for 1 hour. Place in refrigerator to accelerate hardening process.
After completely cooled you can drizzle with chocolate and cover with toppings. Suggested toppings: sprinkles, crushed Oreos, mini M & M’s, mini chocolate chips, chopped nuts, crushed candy bars. Have kids help crush cookies and candy bars using hands to smush sealable bag.
Cookie Monster Cookie for the Holidays -Land O’Lakes Creamy Pumpkin Cookies
Ingredients: 1 cup LAND O LAKES® Butter, softened 1/2 cup sugar 1 LAND O LAKES® All-Natural Egg 1/3 cup canned pumpkin 1 teaspoon vanilla 2 3/4 cups all-purpose flour 2 teaspoons pumpkin pie spice* 3/4 teaspoon baking powder 1/8 teaspoon salt Frosting: 1 (3-ounce) package cream cheese, softened 2 tablespoons LAND O LAKES® Butter, softened 1 tablespoon canned pumpkin 1/2 teaspoon vanilla 1/4 teaspoon pumpkin pie spice 1 1/2 cups powdered sugar 1 to 2 teaspoons LAND O LAKES® Fat Free Half & Half or milk Decorator sugar or edible glitter
Directions: Combine 1 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 1/3 cup pumpkin and 1 teaspoon vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Divide dough in half. Wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges begin to brown. Transfer to wire rack. Cool completely.
Combine all frosting ingredients except powdered sugar, half & half and decorator sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add powdered sugar and enough half & half for desired spreading consistency. Beat until well mixed. Spread frosting on cooled cookies. Sprinkle with decorator sugar or edible glitter.
*Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Lighten UP!!! Corn Chowder with Roasted Poblanos Dietitian's tip: Dark green poblanos take on a smoky flavor when roasted. That smokiness makes them a perfect contrast for the sweet corn flavor of this filling main course. By Mayo Clinic - Serves 4
Ingredients: 2 poblano or Anaheim chilies, halved lengthwise and seeded 2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks 2 tablespoons olive oil 1 small yellow onion, chopped 1/4 cup diced celery 1/2 red bell pepper (capsicum), seeded and diced 1/2 teaspoon salt 2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed 2 cups vegetable stock or broth 1 cup 1 percent low-fat milk 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro (fresh coriander) 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
Directions: Preheat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source. Arrange the chilies skin-side down on the grill rack, or skin-side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skins loosen, about 10 minutes. Peel the chilies, discarding the blackened skin, and chop coarsely. Set aside.
Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and bell pepper and sauté until the vegetables are softened, about 5 minutes. Stir in 1/4 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/4 teaspoon salt. Simmer uncovered until the soup thickens, 25 to 30 minutes. Ladle into warmed bowls and sprinkle with the cilantro and oregano. Serve immediately. Nutritional Analysis - (per serving)
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