Thursday, May 23, 2013

Creole Corn Casserole

This was one of my favorites as a child. I thought I was so grown up when I was allowed to fix the first time. Later in life when I came across a cookbook called First You Make a Roux I smiled as those where the exact words she'd said in teaching me.  (Cook Time: 30 minutes)

    3 tablespoons bacon drippings or butter
One of my Favorites.
    1/3 cup flour    1 small onion (chopped)
    1 rib celery (finely chopped)
    1 small green pepper (chopped)
    1 can (14.5 ounces) tomatoes, drained
    1 can (about 12 ounces) shoe peg corn or
    Niblets (drained)
    4 ounces grated cheese (your flavor choice)
    salt and pepper
Heat drippings. Add flour and cook, stirring constantly, until light brown. (a roux) Add (the trinity ) celery, onion, pepper, plus tomatoes and corn.   Mix well and remove from heat. Make layers in 2 quart casserole, alternating vegetables and grated cheese. Salt and pepper to taste. Bake 30 minutes (covered) in 350 degrees oven. (Serves 8)

Wednesday, May 22, 2013

Country Fried Corn

This looks to to be Bread & Butter Corn
Fried corn is a decided favorite of the South! Everyone's ancestor has a recipe. What is considered  creamed corn (elsewhere) is what I call country fried corn with a bit of difference and for me the difference is sugar. I feel that the first corn of any crop there is sweet enough by itself there no need for sugar. (a died in the wool Southerner prefers Silver Queen )

Here we go with the recipe: What you do is cut about 1/2 to 3/4' the kernel off the cob then  milk it. One does this by taking the back of whatever knife you have use to cut the kernels going downward against the cob to milk it.  This is done by placing the the back of the knife at a 45% angle against the cob that way you remove the milk (liquid) & pulp. Then you proceed to cook low and slow. Yum (actually one brings it up to heat fast then low and slow)

Cook Time: 30 min or more (if doubling amount double the time)
Cutting prior to milking the cob

    5-6 ears corn (10-16 ears)
    2 tablespoons fresh bacon drippings
    (fat from 4 slices bacon if doubling)
   1/2 teaspoon salt (optional or to taste)
    2 teaspoons sugar (optional don't double)
    1/4 teaspoon black pepper

As I said slice the corn from the cob scraping downward to get any remaining corn left near the cob. Heat a heavy skillet (I use cast iron) and add the bacon fat. After wards bring up the heat slowly and cook stirring often. (to keep from sticking) Sprinkle with the salt, pepper, and sugar.
 (serve hot serves 4 to 5)

Good ole cast iron pan.

If you don't have fresh corn I am told one can use corn if ya gotta. I'd go for the frozen niblits over canned and that's when I would definitely add the sugar.

Wednesday, May 1, 2013

Hush Puppies

There are many recipes some call for more/less milk, butter or sweet (milk), sugar, none onions,none.  How did hush puppies get their name? There are many legends that start with different sources telling how  an African  cook, southern hunters, trappers, fishermen or  civil war soldiers all winding up with similar ending. That of frying golden nuggets of scraps to toss to still/quite the barking/begging dogs. This with the command “Hush, puppy.” each for different reasons. Here are three:

 Hush Puppies ( 4 servings)
With green onions
1/2 cup reserved flour from fish fry or
1/2 cup all-purpose flour
1/2 cup yellow cornmeal      
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt                                         
1/4 teaspoon baking soda

1 large egg
1/2 cup buttermilk
1/4 cup minced onion
2 cups vegetable oil

Combine first 5 ingredients in a bowl; make a well in center of mixture.  Stir together egg and buttermilk; add to dry ingredients, stirring just until moistened. Stir in onion.  Pour oil into a 10-inch cast-iron skillet, and heat to 375°. Drop batter by tablespoonfuls into oil,     and fry in batches 3 minutes on each side or until golden. Drain on paper towels, and serve immediately.

Hush Puppies (4-6 Servings)                       
Would you hush for one of these?

1 cup yellow cornmeal
1/4 cup all-purpose flour                                   
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup milk
1 small onion (finely chopped)
Oil for deep-fat frying

In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm.
 Original recipe (24 Servings)                     
Don't ya want some?
         2 eggs, beaten
         1/2 cup white sugar                        
         1 large onion (diced)
         1 jalapeno (minced)
         1 cup self-rising flour
         1 cup self-rising cornmeal
         1 quart oil for frying

In a medium bowl, mix together eggs, sugar, and onion.        Blend in flour and cornmeal.  Heat 2 inches of oil to 365 degrees F (185 degrees C). Drop batter by rounded teaspoonfuls in hot oil, and fry until golden brown. Cook in small batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.