Stewed Corn And Tomatoes

Cut the corn from the cobs of six ears of tender, sweet green corn; scrape the cobs with back of knife. Cook until tender in as little water as possible, then add an equal quantity of stewed tomatoes. Add one-third cup butter and one tablespoon sugar. Season with salt and pepper, heat to boiling point and turn into hot serving dish. This mixture may be turned into a buttered baking dish, the top covered with buttered and seasoned crumbs, then placed in the oven until crumbs are browned.

Green Corn Creole

6 ears tender sweet green corn

1 tablespoon olive oil or melted butter

1 medium sized green pepper finely chopped

1 medium sized onion finely chopped

2 tomatoes peeled and finely chopped

1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon paprika

1 small clove garlic

Process

Score each row of kernels lengthwise of the cobs. With the back of the knife press out pulp, leaving hulls on the cobs. Heat oil or butter in a saucepan, add pepper and onion; cook until delicately browned, stirring constantly. Add corn pulp, mix thoroughly and cook eight minutes, stirring lightly meanwhile; add tomatoes and seasoning and continue cooking ten minutes. Thrust a small wooden skewer (tooth-pick) through a small clove of garlic, drop it into mixture and stir lightly until a delicate flavor is imparted to mixture. Remove garlic (the skewer will help to locate garlic). Turn into a hot serving dish and serve with roast veal, beef, pork or fried chicken.

Green Corn Au Gratin

1 tablespoon finely chopped onion

1 tablespoon finely chopped green pepper

1 tablespoon butter

2 tablespoons flour

1/2 teaspoon salt

2 cups rich milk or thin cream Green corn cut from cob

2 eggs Buttered cracker crumbs

Process

Cook onion and pepper in butter until soft but browned; add flour mixed with salt and stir until smooth; add milk or cream gradually, stirring constantly until boiling point is reached. Add enough sweet green corn to make a consistent mixture; add eggs lightly beaten. Turn mixture into a well greased, individual ramekins; cover with buttered cracker crumbs and bake in the oven until heated through and crumbs are browned. Serve as an entree or as the main dish at luncheon or supper.

Green Corn Scrambled With Eggs

3 small ears of cooked corn or 1/4 can of corn

1 teaspoon salt

1 1/2 tablespoons bacon fat or butter

1/8 teaspoon white pepper

1 tablespoon finely chopped green pepper

4 eggs slightly beaten

Process

Use Golden Bantam corn if possible. Cut corn from cob and mix with salt, pepper and green pepper. Melt fat in an omelet pan; add corn mixture and cook three minutes; add eggs. Stir and scrape carefully from the bottom of pan and cook until eggs are set. Roll on to a hot serving platter, sprinkle with paprika and garnish with crisp bacon and sprigs of parsley.

Green Corn Waffles

1 1/4 cups flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

Yolks 3 eggs

2/3 cup green corn pulp

1/2 cup cream

1/4 cup butter

Whites 3 eggs

Process

Sift together the dry ingredients. Beat yolk of eggs until thick and lemon tinted; add to cream and gradually stir into dry ingredients. Add corn pulp and melted butter. Beat thoroughly; then fold in the whites of eggs beaten until stiff. Cook at once in a hot, well greased waffle iron.

Creamed Corn Au Gratin

4 tablespoons butter or butter substitute

4 tablespoons flour

1 teaspoon salt

1/8 teaspoons white pepper

Few grains cayenne

1 teaspoon sugar

1 1/2cups rich milk

2 cups green corn cut from cob

3/4 cup cracker crumbs

1/4 cup melted butter or butter substitute

Process

Melt fat in a saucepan; add flour, salt, pepper, sugar and gradually milk, stirring constantly. Cook one minute; then stir in corn; bring to boiling point; then turn into a buttered baking dish; cover top with cracker crumbs mixed with melted fat and bake twenty minutes in a moderate oven.

Corn Croquettes

1 quart grated green corn

2 cups milk

2 tablespoons butter

2 tablespoons cheese

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon sugar

2 well beaten eggs

3 tablespoons flour

Process

Cook corn and flour in milk in double boiler twenty minutes; add butter, cheese, salt, pepper, sugar and well beaten eggs; spread in granite dripping pan to the depth of one inch. When cold cut in two-inch squares, dip in flour, egg and cracker crumbs; fry in deep fat. Drain on brown paper and serve with fried chicken.

Green Corn Cakes

Green Corn Griddle Cakes No. 1

1 cup grated cold cooked green corn

2 tablespoons melted butter or bacon fat

1 tablespoon sugar

2 1/2 cups flour

2 teaspoons baking powder

1 egg lightly beaten

2 cups sweet milk

Process

Add butter, salt and sugar to grated corn; sift flour and baking powder together; add to first mixture alternately with the milk; add lightly beaten egg and cook as griddle cakes on a hot, well greased griddle.

Green Corn Griddle Cakes No. 2

2 cups cold cooked grated corn

1 cup flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons sugar

1/2 cup top milk

2 eggs

Process

Grate the corn from the cobs or cut from cobs and finely chop. Sift together flour, salt, baking powder and sugar; add to corn pulp, mix thoroughly. Add milk and yolks of eggs well beaten. Beat whites of eggs until stiff; fold them into mixture; beat batter one minute. Cook as griddle cakes. If skimmed milk is used, add one tablespoon of melted butter.

Virginia Corn Cakes

3/4 cup grated green or canned corn

1/2 cup milk

1 1/2 teaspoon sugar

2 eggs

7/8 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

Process

If canned corn is used it should be finely chopped. To corn pulp add milk, sugar and eggs, beaten until thick and lemon tinted. Sift together flour, baking powder and salt. Combine mixtures. Put a tablespoon of mixture into buttered muffin rings arranged in a buttered dripping pan. Bake in a moderate oven, fifteen minutes. Serve with roast veal, beef or pork.

Corn Timbales

2 tablespoons butter or butter substitute

2 tablespoons chopped onion

2 tablespoons chopped green pepper

2 cups hot green corn or 1 can corn

1/2 cup soft bread crumbs

1 teaspoon sugar

1 teaspoon salt

1/8 teaspoon pepper

3 eggs

Process

Melt fat in a saucepan, add onion and pepper, cook five minutes without browning, stir constantly, add corn finely chopped, bread crumbs, sugar, salt and pepper; beat the egg yolks thick and light; add to first mixture; cut and fold in the whites beaten until stiff. Fill well buttered timbale molds two-thirds full; set molds in pan of hot water and bake until mixture is firm. Serve with tomato sauce.