Tag Archives: Corn

CAROL CONKLIN’S CORN PUDDING

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2 T. butter

2 T. minced onion

2 T. flour

2 T. light brown sugar

1 cup whole milk

2 large eggs

½ tsp. salt

¼ to 1/3 tsp. white pepper

1/8 to ¼ tsp. ground nutmeg

16 oz can whole kernel corn, well drained.

In a medium saucepan melt butter.  Add onion and cook gently, stirring often, until yellowed; stir in flour and sugar until smooth.  Off heat, gradually stir in milk, keeping smooth.  Cook, stirring constantly, over moderately low heat until thickened and boiling.  Remove from heat.  In a small bowl beat eggs with salt, pepper and nutmeg until foamy.   Vigorously stir in about ¼ cup of the sauce; stir back into saucepan.  Stir in corn.  Turn into a buttered round 1-quart casserole; place in a pan of hot water that comes up as high as the corn mixture.  Bake in a preheated 325 degree oven until a metal knife inserted in center comes out clean – 50 – 60 minutes.  Serves 6.

BLACK BEAN AND CORN SALAD

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  • 1 can black beans drained and rinsed
  • 1 package of frozen corn thawed
  • 3 scallions sliced thin
  • ½ red pepper chopped finely
  • 8 oz. cheddar cheese grated

Make or buy a dressing with soybean oil, cider vinegar, onion, salt, garlic, and whatever herbs you like.  I use onion powder and garlic powder.

CORN PUDDING – CAROL CONKLIN

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  • 2 T. butter

  • 2 T. minced onion

  • 2 T. flour

  • 2 T. light brown sugar

  • 1 cup milk

  • 2 eggs

  • ½ t. salt

  • ¼ to 1/3 t. white pepper

  • 1/8 to ¼ t. ground nutmeg

  • 16 ounce can corn – well drained

In a medium saucepan melt butter.  Add onion and cook gently,
stirring often, until yellowed; stir in flour and sugar until smooth.  Off heat, gradually stir in milk, keeping smooth.  Cook, stirring constantly over
moderately low heat until thickened and boiling.  Remove from heat.  In a small bowl beat eggs with salt, pepper and nutmeg until foamy.  Vigorously stir
in about ¼ cup of the sauce; stir back into sauce pan.  Stir in corn.
Turn into a buttered round 1 quart casserole; place in a pan of hot
water that comes up as high as the corn mixture.  Bake in a preheated 325 degree oven until a metal knife inserted in center comes out clean – 50-60 minutes.  Serves 6.

CORN CASSEROLE FROM JEANNETTE JENSEN

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  • 1 pound can of creamed corn

  • 1 cup Bisquick

  • 1 egg beaten

  • 2 T. melted butter

  • ½ cup milk

  • 2 T. sugar (I always eliminate the sugar and cannot tell the difference)

  • 4 ounce can chopped green chiles

  • ½ pound grated Monterrey Jack Cheese

Mix all ingredients except green chilies and cheese.  Turn ½ of the
mixture into an 8 inch dish such as a pie pan.
Spread all the chilies on top and all the cheese over the chilies.  Top with the remaining half of the batter.  Bake 35-40 minutes at 400 degrees.  Let sit before serving.