Corn Dishes

Swiss Corn Bake Cups

http://www.bhg.com/recipe/vegetables/swiss-corn-bake-cups/

Makes: 6 servings

Prep 25 mins Bake 375°F 30 mins Stand 10 mins

Ingredients

• 3 1/2  cups cut fresh corn kernels or one 16-ounce package frozen whole kernel corn
• 1/4     cup finely chopped onion
• 2        eggs
• 2         5 ounce can evaporated milk (1-1/3 cups)
• 1/2     teaspoon garlic salt
• 1/4     teaspoon ground black pepper
• 1        cup shredded process Swiss or Gruyere cheese (4 ounces)

Directions

1. Preheat oven to 375 degrees F. Grease six 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well.

2. In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan.

3. Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 side-dish servings.

Nutrition Facts (Swiss Corn Bake Cups)

• Servings Per Recipe 6,
• cal. (kcal) 247,
• Fat, total (g) 11,
• chol. (mg) 104,
• sat. fat (g) 7,
• carb. (g) 26,
• fiber (g) 2,
• pro. (g) 13,
• sodium (mg) 437,
• Percent Daily Values are based on a 2,000 calorie diet

Tasty_Trix wrote: I made a dish inspired by this one and used cream rather than evap milk and a saffron truffle cheese in place of gruyere which beautifully scented the dish but didn't overpower it.
11/25/2011 07:58:10 AM Report Abuse

kpinsonat wrote: This was definitely not anything special. It was rather bland.
11/24/2011 07:11:31 PM Report Abuse

ChrisATL wrote: This is an interesting way to serve corn. I don't use evaporated milk often, unless I make fudge. But, I like the individual portions and the mild, yet distinct flavor of the Gruyere. There were more servings than mouths, so I did try them as left overs. They were okay, but definitely at their best out of the oven.
11/20/2011 05:47:49 PM

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Mini Cornbread Puddings

 

We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.

Everyday Food, March 2007

• Prep Time 10 minutes
• Total Time 30 minutes
• Yield Makes 24

Ingredients

• Butter, room temperature, for pan
• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 1 1/2 cups sour cream
• 1 package (10 ounces) frozen corn kernels, thawed and patted dry

Directions

1. Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
2. Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
3. Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

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Autumn Succotash

Bon Appétit  | November 2006 

 

Ingredients

• 2 slices thick-cut bacon (about 2 ounces), chopped
• 1 shallot, finely chopped
• 2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
• 1 pound frozen corn kernels, thawed
• 1/4 cup water
• 1/4 cup chopped fresh Italian parsley

Preparation:

Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

Not bad,not horrible I added mushrooms and a few green onions and garlic good for lunch. Easy and quick which is an added bonus.

by A Cook from Canada on 04/06/11

It was good. Nothing special but good. I only had dried tarragon and think the fresh would have tipped the scale to delicious.

by A Cook from Denver on 02/23/11

Read More http://www.epicurious.com/recipes/food/reviews/Golden-Succotash-363690#ixzz2IPAx0oGI

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Fall Corn Pudding with White Cheddar and Thyme

http://www.foodandwine.com/recipes/fall-corn-pudding-with-white-cheddar-and-thyme

 Contributed by Justin Chapple

• ACTIVE: 20 MIN
• TOTAL TIME: 1 HR 15 MIN
• SERVINGS: 8 to 10

• MAKE-AHEAD
• VEGETARIAN

Corn pudding is often a summer staple when corn is widely available and plentiful at farmer's markets. Here we use frozen kernels and coarsely ground cornmeal to boost the flavor of this fluffy pudding.

1. 4 tablespoons unsalted butter, plus more for greasing
2. 1 onion, finely chopped
3. 2 teaspoons minced thyme
4. 4 cups frozen corn kernels (about 20 ounces), thawed
5. 1/2 cup stone-ground cornmeal
6. Kosher salt and freshly ground pepper
7. 5 large eggs
8. 3 cups half-and-half
9. 1 cup shredded sharp white cheddar cheese

1. Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
2. In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
3. Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.

Make Ahead The pudding can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.

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Corn Pudding

Recipe courtesy Food Network Magazine

Level:  Easy  Serves:  4 servings

Directions

Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and 1/2 chopped onion. Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.


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Corn and Goat Cheese Grits

http://www.foodandwine.com/recipes/corn-and-goat-cheese-grits

 Contributed by Bobby Flay

• TOTAL TIME: 1 HR
• SERVINGS: 6

• VEGETARIAN

"I decided to citify low-country cuisine by adding lots of chopped garlic and fresh goat cheese," says Bobby Flay of these hearty yet elegant grits. The end result is a tangy, creamy, corn-flecked side dish.

 

1. 4 cups water
2. 1/2 cup whole milk
3. 2 tablespoons unsalted butter
4. Kosher salt
5. 1 cup stone-ground cornmeal
6. 2 tablespoons extra-virgin olive oil
7. 1 large Spanish onion, coarsely chopped (1 1/2 cups)
8. 3 garlic cloves, coarsely chopped
9. 1 1/2 cups fresh corn kernels (about 3 ears) or one 10-ounce package frozen corn kernels
10. Freshly ground pepper
11. 4 ounces fresh goat cheese

1. In a medium saucepan, combine the water, milk, butter and 1 teaspoon of salt and bring to a boil. Slowly whisk in the cornmeal. Cook the grits over moderate heat, stirring frequently with a wooden spoon, until thickened and the grains are tender, about 40 minutes.
2. Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and corn and cook, stirring occasionally, until the garlic is softened, about 5 minutes. Season with salt and pepper. Transfer the corn mixture to a food processor or blender and puree until the mixture is just smooth.
3. Stir the pureed corn and the goat cheese into the grits, season with salt and pepper and cook just until heated through. Transfer to a bowl and serve.

• From Bobby Flay in Love with Savannah
• Published May 2006  
• © Stephanie Shih

   

   

   

   

  Corn Pudding

  Contributed by Quick from Scratch Vegetable Main Dishes

  • SERVINGS: 4

  • FAST

  Like a soufflé but less temperamental, this pudding can be served either straight from the oven or at room temperature. Don't worry if you can't find fresh corn; frozen kernels work just fine.

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  

  
  
  1. 1 1/2 tablespoons butter
  2. 1 onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 red bell pepper, chopped
  5. 1 1/4-pound piece smoked ham, such as Black Forest, cut into 1/2-inch pieces
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon fresh-ground black pepper
  8. 1 cup fresh (from about 2 ears) or frozen corn kernels
  9. 1 1/2 cups half-and-half
  10. 6 eggs
  11. 1 1/2 teaspoons sugar
  12. 1/8 teaspoon cayenne
  13. 1/4 pound Monterey jack, grated (about 1 cup)
• Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
• Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
• Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.

Notes Variations
Omit the ham for a meatless version, or replace it with crumbled cooked chorizo for a spicier pudding.

Suggested Pairing

Look for a gentle and fruity Merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from Merlot, along with somewhat earthy undertones that will marry nicely with the corn.

• From Indian Vegetarian Feas

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Roasted Corn and Pepper Maque Choux

Contributed by John Currence

• SERVINGS: 8

• MAKE-AHEAD

No one seems to know the exact definition of the popular Creole side dish maque choux, or smothered corn, but it has its roots in the classic southern recipe for skillet-fried corn. 

Ingredients & Preparation

1. 8 ears of white corn, shucked
2. 3 tablespoons Asian sesame oil
3. Salt and freshly ground pepper
4. 1/2 pound sliced bacon, cut into 2-inch pieces
5. 1 large onion, cut into 1/2-inch dice
6. 1 large red bell pepper, cut into 1/2-inch dice
7. 1 tablespoon minced garlic
8. 1 cup heavy cream
9. 12 medium scallions, white and tender green parts thinly sliced  

1. Preheat the oven to 425°. Brush the corn with the sesame oil and season with salt and pepper. Wrap each ear in foil and bake for about 30 minutes, or until tender. Let cool, then unwrap the corn and, working over a bowl, cut the kernels from the cobs.
2. In a large enameled cast-iron casserole, cook the bacon over moderately low heat, stirring, until it's lightly crisp and the fat is rendered, about 5 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the rendered fat.
3. Add the onion and bell pepper to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn, bacon and garlic and cook, stirring, for 3 minutes. Add the cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 more minutes. Stir in the sliced scallions and season with salt and pepper. Serve hot.

Make Ahead The maque choux can be refrigerated overnight; reheat and add the scallions just before serving.

• From Hill-Country Cookout
• Published 1999

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Creamless Creamed Corn with Mushrooms and Lemon 

Contributed by Kevin Gillespie

• TOTAL TIME: 40 MIN
• SERVINGS: 6

Kevin Gillespie says "My granny taught me that when corn is very fresh, the juices are naturally creamy," Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream.

Kevin's Tip: Scraping corn cobs with the dull side of a knife removes the juices.

Ingredients & Preparation

1. 6 medium dried shiitake mushroom caps
2. Boiling water
3. 10 ears white corn, shucked
4. 2 tablespoons extra-virgin olive oil
5. 2 medium shallots, minced
6. 1 garlic clove, minced
7. 1 teaspoon finely grated lemon zest
8. 1 tablespoon fresh lemon juice
9. Salt and freshly ground black pepper

1. In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
2. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
3. Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.

Notes One Serving 273 cal, 10 gm fat, 1.4 gm sat fat, 32 gm carb, 6 gm fiber. 

• From A Carnivore's Best Vegetarian Dishes
• Published September 2010

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Grilled Corn with Mango-Habanero Butter

 

Contributed by Bobby Flay

• ACTIVE: 40 MIN
• TOTAL TIME: 1 HR 45 MIN
• SERVINGS: 8

Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.

Ingredients & Preparation

1. 1 mango, peeled and coarsely chopped
2. 1/4 cup mango nectar
3. 1 tablespoon honey
4. 1/2 habanero chile, seeded
5. 1 1/2 sticks unsalted butter, softened
6. 2 tablespoons packed cilantro leaves, chopped
7. 1/2 teaspoon kosher salt
8. 8 ears of corn

1. In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
2. Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
3. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
4. Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.

Make Ahead The mango-habanero butter can be refrigerated for up to 2 weeks.

• From July 4th Burger Bash
• Published July 2009

Chipotle-Corn Salad

 

Contributed by Grace Parisi

• TOTAL TIME: 20 MIN
• SERVINGS: 4 to 6

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

This spicy fresh-corn salad, with grilled sweet Vidalia onions and tart lime juice, has been a summertime picnic staple for Grace Parisi ever since she discovered canned chipotles in adobo sauce years ago at her neighborhood Latin grocery store. Now these chipotles are available in the Latin section of big supermarkets all around the country as well.

Ingredients & Preparation

1. 1/4 cup plus 2 tablespoons sour cream
2. 2 tablespoons fresh lime juice
3. 2 chipotle chiles in adobo sauce, seeded and finely chopped
4. 1 scallion, thinly sliced
5. Salt and freshly ground pepper
6. 5 ears of corn
7. 1/2 medium Vidalia or Walla Walla onion, thickly sliced crosswise
8. 1 tablespoon extra-virgin olive oil

1. Light a grill or preheat a grill pan. Brush the corn and onion slices with the olive oil and grill over moderately high heat until charred in spots but still slightly crisp, about 7 minutes. Let cool slightly, then cut the kernels from the cobs and coarsely chop the onion.
2. In a medium bowl, mix the sour cream with the lime juice, chopped chipotle chiles and sliced scallion and stir in the charred corn and onions. Season the corn salad with salt and pepper and serve immediately.

Make Ahead The chipotle-corn salad can be refrigerated overnight. Let the salad stand for 20 minutes at room temperature before serving.

• From Ingredient: Chipotles in Adobo Sauce, July Fourth, Editor’s Picks: Jennifer Salerno’s Favorite F&W Recipes
• Published June 2005

Corn and Shiitake Fritters

 

Contributed by Grace Parisi

• TOTAL TIME: 40 MIN
• SERVINGS: 4 side-dish servings

Sweet corn kernels take two different forms in these crispy cakes. Half the corn is pureed into the batter; the other half is sautéed with shiitake and onion to give the fritters crunch.

Ingredients & Preparation

1. 3 ears of corn, shucked
2. 1 large egg
3. 1/4 cup milk
4. 1/2 cup plus 1 tablespoon vegetable oil
5. 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
6. 1/4 cup diced sweet onion
7. 3/4 cup all-purpose flour
8. 1 teaspoon baking powder
9. 1 1/2 teaspoons kosher salt
10. 1/2 teaspoon freshly ground pepper

1. Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.
2. In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
3. In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.
4. Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

• From Irresistible Vegetables, Delicious Summer Recipes on the Cheap
• Published July 2007

 

Grilled Corn with Queso Fresco and Lime-Tarragon Butter

 

Contributed by Michelle Bernstein

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN
• SERVINGS: 6

• MAKE-AHEAD
• VEGETARIAN

This recipe is based on typical street food in Oaxaca, Mexico, where Michelle Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder.

Ingredients & Preparation

1. 6 ears of corn, unhusked
2. 1 stick (4 ounces) unsalted butter, softened
3. 2 tablespoons fresh lime juice
4. 1 tablespoon finely chopped tarragon
5. Salt and freshly ground black pepper
6. 2 tablespoons chile powder
7. 1/4 teaspoon cinnamon
8. 1/4 pound queso fresco or mild feta, finely crumbled

1. Soak the corn in a large bowl of water for 1 hour.
2. Light a grill. On a large plate, blend the butter with the lime juice and tarragon and season with salt and pepper. Spread the butter in a 1/3-inch-thick layer in the center of the plate. In a small bowl, mix the chile powder and cinnamon. Grill the corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes.
3. Carefully peel back the corn husks but leave them attached to the cobs. Discard the corn silk and use the husks as a handle. Roll the corn in the softened butter, top with a thick layer of crumbled cheese and sprinkle with the chile powder mixture. Serve right away.

Make Ahead The lime-tarragon butter can be refrigerated overnight. Bring to room temperature before using.

• From Miami's Hottest Latin Party
• Published June 2006

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Sweet Corn Succotash

 

Contributed by Chris Hastings

• TOTAL TIME: 45 MIN
• SERVINGS: 4 side-dish servings

Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.

1. 2 cups fresh green peas
2. 1 tablespoon canola oil
3. 1 thick slice of bacon, finely diced
4. 1 small onion, finely chopped
5. 1/2 pound okra, sliced 1/2 inch thick
6. 3 medium tomatoes—peeled, seeded and coarsely chopped
7. 3 ears of corn, kernels cut off
8. Salt and freshly ground pepper
9. 2 tablespoons unsalted butter
10. 1/4 cup slivered basil leaves

1. In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
2. In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.  

• From Local Flavors, “Green” Living Guide
• Published August 2008 

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Creamy Fried Confetti Corn

One of our most popular corn side dishes, this corn casserole does not disappoint. The sprinkle of bacon cuts the creamy richness of the dish, making it easy for this casserole to pair with just about anything.

Southern Living JULY 2002

• Yield: Makes 6 to 8 servings

Ingredients

• 8 bacon slices, chopped
• 4 cups fresh sweet corn kernels (about 8 ears)
• 1 medium-size white onion, chopped
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped green bell pepper 
• 1 (8-ounce) package cream cheese, cubed
• 1/2 cup half-and-half
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.

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Tee's Corn Pudding

This classic recipe has a rich, soufflé-like texture without the hassle. The result is an impressive holiday side dish the entire family will love.

Southern Living DECEMBER 2010

• Yield: Makes 8 servings
• Total:1 Hour, 10 Minutes

Ingredients

• 12 to 13 ears fresh corn, husks removed
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons baking powder 
• 1 1/2 teaspoons salt
• 6 large eggs
• 2 cups whipping cream
• 1/2 cup butter, melted

Preparation

1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.
2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

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Fresh Corn Spoonbread

 

Southern Living NOVEMBER 2012

• Yield: Makes 12 servings
• Hands-on:30 Minutes
• Total:1 Hour, 5 Minutes

Ingredients

• 1 cup self-rising white cornmeal mix
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 cups fresh corn kernels (about 8 ears)
• 2 cups plain yogurt

• 1/4 cup butter, melted
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon minced fresh thyme
• 3 large eggs, lightly beaten
• Garnish: fresh thyme sprigs

Preparation

1. Preheat oven to 350°. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 6 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Divide mixture among 12 (6-oz.) buttered ramekins.
2. Bake at 350° for 35 to 40 minutes or until golden brown and set. Serve immediately.

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Sweet Corn Bread Pudding

Recipe courtesy Alton Brown
Show: Good Eats 

Episode: Romancing the Bird (A Good Eats Thanksgiving)

Yield:  6 to 8 servings

Ingredients

• 1/2 onion, diced fine
• 1 ounce unsalted butter
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 (15-ounce) can creamed style sweet corn
• 1 cup heavy cream
• 2 eggs
• 1 teaspoon baking powder
• 1/2 cup yellow cornmeal, whole grain, stone ground
• 1/2 cup shredded Parmesan
• 1 teaspoon kosher salt
• Ground black pepper
• 2 cups cubed French bread

Directions

Heat oven to 350 degrees F.

Sweat onions with butter and herbs in an oven safe skillet until translucent.

Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

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Simple Stuffing

 

Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.

Everyday Food, November 2007

• Prep Time 30 minutes
• Total Time 1 hour 20 minutes
• Yield Serves 8

Ingredients

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

Directions

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables
   are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered
   8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking
   dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

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Butternut Squash-Polenta Gratin 

(Polenta rather than corn)

 

Contributed by Marcia Kiesel

• ACTIVE: 30 MIN
• TOTAL TIME: 2 HRS 10 MIN (INCLUDES 1 HR BAKING ON THANKSGIVING DAY)
• SERVINGS: 12

1. One 1 1/2-pound butternut squash
2. 2 tablespoons extra-virgin olive oil, plus more for drizzling
3. Salt and freshly ground pepper
4. 2 quarts plus 2 cups water
5. 2 cups instant polenta (12 ounces)
6. 1 stick (4 ounces) unsalted butter
7. 1 1/3 cups freshly grated Parmesan cheese (4 ounces)

1. Preheat the oven to 375°. Butter a 15-by-10-inch ceramic baking dish. Cut off the bulb end of the squash and halve it lengthwise. Scoop out the seeds. Drizzle the halves with olive oil and season with salt and pepper. Set the squash halves on a small baking sheet, cut side down, and bake in the lower third of the oven for 30 minutes, or until tender. Scrape the squash flesh into a medium bowl and mash with a fork.
2. Meanwhile, peel the squash neck and halve it lengthwise. Using a sharp knife or a mandoline, slice the squash crosswise 1/8 inch thick. Lightly oil 2 large rimmed baking sheets and arrange the squash slices on them. Cover with foil and bake in the upper third of the oven for 12 minutes, or until tender. Reduce the oven temperature to 350°.
3. In a large saucepan, bring the water to a boil. Add the 2 tablespoons of olive oil and slowly add the polenta, whisking constantly until smooth. Reduce the heat to low and whisk until thickened, about 5 minutes. Whisk in the mashed squash. Stir in 6 tablespoons of the butter and 1 cup of the Parmesan and season with salt and pepper. Spread the polenta in the prepared baking dish and arrange the baked squash slices on top in an overlapping pattern.
4. Cut the remaining 2 tablespoons of butter into small pieces and scatter them over the gratin. Sprinkle the remaining 1/3 cup of cheese over the top and bake in the upper third of the oven for 1 hour, or until bubbling and golden. Let stand for 15 minutes before serving.

Make Ahead The recipe can be prepared through Step 3 and refrigerated for up to 5 days. Bring to room temperature before baking.

• From Recipe of the Day Archive: November 2010 Recipes, Holiday: Thanksgiving Planner
• Published November 2004

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