'Tis the season for corn

The Monroe News
·5 min read

When I think of fall, and the holidays to follow, I think about cooking a variety of corn recipes.

I feel that corn pairs well with meat dishes, and is a great side anytime throughout the year. This week, I will share recipes that have been a staple in my home and presented at many buffets and sit-down meals.

Corser
Corser

I have to mention the Jiffy Company, located in Chelsea, Michigan. My first recipe this week was my mother’s favorite, and a staple in her kitchen.

I love sweet corn and the versatility of its use. Have fun creating magical fall dishes, and know the gift of peace at the family table.

Henry David Thoreau said this:

"I believe in the forest, and in the meadow, and in the night in which the corn grows."

I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.

Mom’s Jiffy Corn Casserole

Serves 8 to 10

Ingredients:

  • ½ cup butter melt and cool

  • 2 large eggs

  • 1 (8.5 oz.) package dry corn bread mix

  • 1 (15 oz.) frozen or fresh whole kernel corn

  • 1 Can of 14.75 oz. cream corn

  • 1 Cup of sour cream

Directions:

  • Preheat the oven to 350 degrees.

  • Spray an 8x8 baking dish with cooking spray.

  • In a medium bowl, combine all ingredients.

  • Pour and spread evenly into the prepared dish.

  • Bake for 45 to 50 minutes or until the top is golden brown.

Easy Cream Corn Recipe

Serves 6 to 8

Ingredients:

  • 1 15 oz. can of whole kernel corn drained

  • 1 14.75 oz. can of creamed corn

  • 1 8.5 oz. package of dry cornbread mix

  • 1 cup sour cream

  • ½ cup butter- melt

  • 2 eggs - beaten

Directions:

  • Preheat the oven to 350 degrees.

  • Grease a 9x9-inch baking dish.

  • Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.

  • Spoon into dish.

  • Bake in a preheated oven until the top is golden brown. Bake the casserole 45 to 50 minutes or until a toothpick comes out clean.

Corn Fritters

Makes 32

Ingredients:

  • 6 cups corn (fresh, frozen, or canned)

  • 4 large eggs

  • 2 cup all-purpose flour

  • 1½ cups of heavy whipping cream

  • 2 teaspoon baking powder

  • 2 Tbsp. of sugar

  • Olive or vegetable oil

  • Salt and pepper to taste

  • Sour cream

  • Scallions or parley

  • Apple sauce

Directions:

  • In a large bowl stir the corn kernels, flour, sugar, baking powder, and salt and pepper to taste.

  • Stir in the eggs and heavy cream until the batter is combined.

  • Line a baking sheet with parchment paper and one additional baking sheet with paper towel.

  • Using a large sauté pan pour olive oil or vegetable into the pan over low medium heat.

  • When the oil is heated scoop 3 to 4 tbsps. of batter and fatten it lightly so the fritters are round in shape.

  • Cook the fritters for 3 minutes then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked.

  • Place the fritters on the paper towel sheet pan to soak any loose oil.

  • Repeat steps until complete

  • Garnish the corn fritters with scallions or parsley sour cream, and apple sauce if desired.

Bacon and Sweet Pepper Corn Bread

Skillet Style

Serves 10

Ingredients:

  • 1 1/2 cups cornmeal

  • 1 cup flour

  • 2 tsp baking powder

  • 3/4 tsp salt

  • 1/4 cup sugar

  • 1 cup shredded cheddar cheese

  • 6 strips bacon

  • 2 to 3 sweet peppers (mix colors)

  • 1 cup milk

  • 1/4 cup butter

Directions:

  • Preheat oven to 400 degrees.

  • Fry bacon first and drain on a paper towel lined sheet pan.

  • Place 10” iron skillet in the oven to heat.

  • Melt butter and mix with milk and eggs in a bowl.

  • In a bowl mix together cornmeal, flour, baking powder, salt and sugar.

  • Chop sweet peppers, crumble bacon and add to the mixture.

  • Then add wet mixture to the bowl and mix the entire mixture well.

  • Remove skillet from oven and place on a cutting board.

  • Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes.

  • Test for doneness by sticking toothpick in to center of cornbread. If not cook further approximately 5 to 8 minutes.

  • When done, remove cornbread from oven and let rest.

  • Cut and serve with butter, apple butter, or jam.

Note: If you do not have an iron skillet you can use a round casserole dish, adjust where needed.

Corn Soup with Herbs and Garden Vegetables

Serves 8

Ingredients:

  • 6 cup sweet corn (frozen-thawed)

  • 2/3 cups of red-skinned potato diced

  • 1/3 cup celery, chopped

  • 1/3 cup carrots, chopped

  • 1 clove garlic, minced

  • 1/3 cup of onion, chopped

  • 4 cups chicken stock - low salt

  • 1 to 2 tbsp. of olive oil

  • 2-3 tbsp. of fresh or bottled parsley

  • Salt and pepper to taste

  • Parmesan cheese

Directions:

  • In a large stock pot pour oil and heat over low to medium setting.

  • Add the potato, carrot, celery and onion.

  • Cook until al dente.

  • Last add the garlic and cook an additional 30 seconds.

  • Pour in the chicken stock and stir.

  • Add salt and pepper to taste.

  • Bring to a boil then cover and reduce to a simmer for 4 minutes.

  • Add the corn and cook covered for 15 to 20 minutes until contents are tender.

  • Top with Parmesan cheese and serve.

Note: You may add or subtract veggies for varied tastes

This article originally appeared on The Monroe News: 'Tis the season for corn