A great Soul Food recipe for Brunswick Stew.
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Posts tagged with 'corn'
Fat Boy’s Corn Pudding
Ingredients: 1 15 oz. can cream-style corn 1 15 oz. can whole kernel sweet corn (drained) 6 large eggs 1 tablespoon vanilla extract 2 cups milk 3/4 cup of sugar 1/4 teaspoon nutmeg 2&1/2 tablespoons of flour 2 tablespoons of butter (melted) Instructions: Preheat oven to 350 degrees F. Let cream corn sit open for a minute, then skim clear liquid off top. Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside. Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk. Add eggs, beat well. Beat in milk and vanilla, blending well. Stir in corn and pour into prepared pan. Drizzle butter evenly over the top. Bake for about 1 hour; the center should “jiggle” when pan is gently shaken.
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Corn Pudding
Ingredients: 3 tablespoon butter 2 tablespoon flour 2 tablespoon sugar 2 cups corn kernels(fresh or frozen) 1 teaspoon salt 3 eggs 1 3/4 cups milk Instructions: Heat oven to 325 degrees Blend butter, flour, sugar and salt in a large bowl. Beat in eggs, stir in milk and corn. Pour into a buttered 2 quart casserole. Bake at 325 degrees, stirring once half way thru cooking. Bake for 45 minutes or until golden brown and a knife inserted in the center comes out clean.
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Momma Super Bad Fried Corn
Ingredients: 6 ears of fresh corn on the cob 1/2 cup of green bell pepper 1/2 cup of red bell pepper 1/2 cup of sweet red onion 1 tsp. of paprika salt and pepper(suit to taste) 4 tbsp. of margarine {roux mixture} 3/4 c of warm water with 1 tbsp. all-purpose flour Instructions: Cut kernels from corn cob, being careful not to cut to far below the corn surface. Turning the knife over to blunt surface, starting at the largest end, firmly apply pressure from top to bottom. This will release the milk from the corn. In a large bowl add peppers, onion, paprika, salt and pepper, combine with corn mixing well. In a large skillet melt margarine at low heat. Add corn mixture and stir. After about a few minutes add the roux mixture, remember fried corn is a recipe that you can’t leave alone. Stirring is very important or it will burn. Simmer on medium low heat for about an hour. It’s worth every minute. Serves 4
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Granny’s Fried Corn
Ingredients: 6-8 Large Ears of sweet Yellow corn (Frozen Corn may be substituted) 2 Large Green Peppers Diced 1/2 cup all purpose flour 1 tablespoon sugar salt and pepper to taste 1/2 cup shortening (cooking oil may be substituted) Instructions: Shuck and de-silk the ears of corn, then rinse. Using a sharp knife remove the kernels from the cob, scraping to get it all. Mix green peppers, flour, sugar, salt and pepper together coating the corn well with the mixture. Heat shortening or oil until one kernel dropped in it sizzles. Put your corn in the skillet and fry until the corn is tender and the flour starts to brown. Stir frequently to prevent the flour from sticking. HINT: You may want to cover the skillet with a lid to help tenderize the corn evenly. Note: If this recipe is followed as written you will have one of the best side dishes to go with that special meat or just good old Sunday Dinner.
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