Wild Things Farm

One of my favorite veggies during the summer months is sweet corn.  I've spent more time at the farmer's market this year than in recent years and folks sure have opinions about their sweet corn.  This year I grew white corn for the first time.  Not knowing how it was going to be received at the market, I was happy to learn that the folks in nearby Fairfield Glade absolutely love the white corn (most are transplants from the north).  The farmer's market in town wasn't so successful.  That crowd of customers is mostly local folks and they want either yellow or bi-color, so I brought home 30 dozen of the 50 dozen I took to town.  Oh, there were the stray few who liked white corn, but I learned a lesson.  When it comes to food, you just can't figure people out!

Anyway, a couple of the members of the CSA shared several good-looking recipes using fresh sweet corn.   They used to buy corn from a gentlemen--my Dad's Sweet Corn--in Carmel, IN and these recipes are from his farm. 

Corn Souffle

3 cups corn
1 cup sour cream
1 egg
1 box Jiffy corn bread mix
1 stick margarine

Melt margarine. Stir in egg, then all other ingredients. Bake at 350º for 30 minutes or until golden brown.

Corny Corn Bread

1 box Jiffy corn bread mix
2 cups corn
½ stick butter
3 tablespoons sugar

Mix together and bake in 9x9 pan for 20-30 minutes at 400º.

Corn Pudding

3 eggs, beaten
2 tablespoons butter
½ cup sugar
2 tablespoons flour
½ teaspoon baking powder
1 cup milk
2 cups corn
Salt
Pepper

Cream together eggs, butter, and sugar. Add flour and baking powder; add milk and corn. Salt and pepper to taste. Mix together all ingredients. Bake at 350º for 45-50 minutes. Note: Always bake immediately after mixing.

Baked Corn

2 tablespoons flour
1 tablespoon sugar
½ teaspoon salt
Dash pepper
3 cups corn
2 eggs
1 cup whole milk

Stir together flour, sugar, salt, and pepper into corn until blended. Beat eggs; add milk; blend into corn mixture. Pour into greased 1 ½- quart casserole. Place casserole in metal baking pan with ¼-inch water in bottom. Bake at 350º for about 1 ¼ hours or until set.

Corn Casserole

2 eggs, beaten
½ cup softened butter
1 pint sour cream
4 cups corn
1 box Jiffy corn bread mix
2 tablespoons sugar
Salt
Pepper

Mix together eggs, butter, and sour cream until well blended. Add corn and corn bread. Mix together sugar, salt, and pepper; add to egg mixture. Place in 12 x 9 inch dish. Bake at 350º for 30 to 35 minutes.

Corn Fritters

2 cups corn
½ cup milk
½ cup flour
1 tablespoon melted butter
2 eggs
1 teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
Butter or maple syrup

Mix together all ingredients; beat well. Fry in fat, similar to making pancakes. Serve with butter or maple syrup.