Or how far can you go with someone else's recipe before it's your own?
Corn Casserole From Fannie Flagg's Whistle Stop Cafe Cookbook, as amended by yers truly
yield: 9-12 servings
1 17-ounce can white cream-style corn 1 11-ounce can white shoepeg or whole kern corn, drained 1 8-ounce carton sour cream 2 eggs, beaten 1/2 cup margarine, melted & cooled 1 8&1/2-ounce box corn muffin mix
Preheat oven to 350F. Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12x8x2 inches baking dish and bake for 45 minutes.
Notes: I use low fat sour cream so I can use real butter and not margarine. I like a prettier, deeper casserole dish. I like to use 1 cup or 2 ears corn lightly roasted/toasted instead of the canned whole corn to add a smoky flavor. I also add about 2 tablespoons of pico de gallo for a southwestern flair and a little heat. That's one icecube frozen Might be nice with a sprinkle of hot or mild paprika on top or stir a little cumin or powdered chipotle in the dish. This is GREAT with about a half cup of fresh roasted peeled chopped Hatch chile. I suppose one could stir in a great many things which makes this one nice, including leftover chicken or ham or sliced pimentos. My foodie friends will scorn me and make their own favorite corn bread recipe. Y'all go ahead on, I was real tired tonight.
Or how far can you go with someone else's recipe before it's your own?
Corn Casserole From Fannie Flagg's Whistle Stop Cafe Cookbook, as amended by yers truly
yield: 9-12 servings
1 17-ounce can white cream-style corn 1 11-ounce can white shoepeg or whole kern corn, drained 1 8-ounce carton sour cream 2 eggs, beaten 1/2 cup margarine, melted & cooled 1 8&1/2-ounce box corn muffin mix
Preheat oven to 350F. Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12x8x2 inches baking dish and bake for 45 minutes.
Quoted message said:
My foodie friends will scorn me and make their own favorite corn bread recipe. Y'all go ahead on, I was real tired tonight.
Sounds good to me! I'd probably sprinkle it with some fresh grated Monterey Jack or mild cheddar before baking
"The Ranger" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
The Joneses <[email hidden]> wrote in message news:[email hidden]... [snip]
Quoted message said:
Corn Casserole 1 11-ounce can white shoepeg or whole kern corn, drained
[Snip-O'-Matic employed]
What's "shoepeg" corn?
The Ranger
A 1800's era variety of corn where the nib or kernel is longer instead of fatter. And most often whiter instead of yellower. Doesn't matter for this dish a whit, use what you got. I like the roasted stuff, but sometimes I toast frozen corn kernels in a fry pan. Only toasted, not dried up cooked to pieces. Edrena
"Puester" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Edrena said:
Or how far can you go with someone else's recipe before it's your own?
Corn Casserole From Fannie Flagg's Whistle Stop Cafe Cookbook, as amended by yers truly
yield: 9-12 servings
1 17-ounce can white cream-style corn 1 11-ounce can white shoepeg or whole kern corn, drained 1 8-ounce carton sour cream 2 eggs, beaten 1/2 cup margarine, melted & cooled 1 8&1/2-ounce box corn muffin mix
Preheat oven to 350F. Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into a greased 12x8x2 inches baking dish and bake for 45 minutes.
Quoted message said:
My foodie friends will scorn me and make their own favorite corn bread recipe. Y'all go ahead on, I was real tired tonight.
Sounds good to me! I'd probably sprinkle it with some fresh grated Monterey Jack or mild cheddar before baking
gloria p
This stuff is pretty rich already and sweet tasting. This might be a place where you'd garnish with a light hand. Cheese sounds good, esp. with chiles of any kind. The DH whooped tonight when he bit into some chiles. He said he should have expected it! I had to cook it an extra 15 min - I still have a problem with the altitude up here. Edrena, bin living here 25 years already.
"The Ranger" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
The Joneses <[email hidden]> wrote in message news:[email hidden]... [snip]
Quoted message said:
Corn Casserole 1 11-ounce can white shoepeg or whole kern corn, drained
[Snip-O'-Matic employed]
What's "shoepeg" corn?
The Ranger
A 1800's era variety of corn where the nib or kernel is longer instead of fatter. And most often whiter instead of yellower. Doesn't matter for this dish a whit, use what you got. I like the roasted stuff, but sometimes I toast frozen corn kernels in a fry pan. Only toasted, not dried up cooked to pieces.
The variety is so named because the kernels look like shoe pegs -- little wooden fasteners used to attach the soles to shoes "back in the day".
A 1800's era variety of corn where the nib or kernel is longer instead of fatter. And most often whiter instead of yellower. Doesn't matter for this dish a whit, use what you got. I like the roasted stuff, but sometimes I toast frozen corn kernels in a fry pan. Only toasted, not dried up cooked to pieces.
The variety is so named because the kernels look like shoe pegs -- little wooden fasteners used to attach the soles to shoes "back in the day".
My sil asked me to pick up shoepeg corn for my mil because that was something she would eat. I asked her to spell it because I had no idea what she was talking about. Seems it's available in cans, I don't know if I've seen it anywhere else.
My sil asked me to pick up shoepeg corn for my mil because that was something she would eat. I asked her to spell it because I had no idea what she was talking about. Seems it's available in cans, I don't know if I've seen it anywhere else.
nancy
I'm pretty sure Green Giant frozen, too. -- -Barb, Mother Superior, HOSSSPoJ For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 -- from the MN State Fair, 8-29-07
Do you really think we all need to hear that? '-) -- -Barb, Mother Superior, HOSSSPoJ For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 -- from the MN State Fair, 8-29-07
My sil asked me to pick up shoepeg corn for my mil because that was something she would eat. I asked her to spell it because I had no idea what she was talking about. Seems it's available in cans, I don't know if I've seen it anywhere else.
Quoted message said:
I'm pretty sure Green Giant frozen, too.
Ah, I'll look for it, since fresh corn season is winding down.
My sil is in Michigan, sometimes they have stuff that I'd never heard of, so when she said shoepeg, I said, Shoe? Like the footwear? At any rate, it seems my inlaws would open a can whereas frozen bags of vegetables would sit there for months. Canned it was, whatever got them to eat.
My sil asked me to pick up shoepeg corn for my mil because that was something she would eat. I asked her to spell it because I had no idea what she was talking about. Seems it's available in cans, I don't know if I've seen it anywhere else.
nancy
I'm pretty sure Green Giant frozen, too.
Yes. I believe Silver Queen (fresh) is a shoepeg variety also. Shoepeg seems less starchy than the "fatter" corn.
My sil asked me to pick up shoepeg corn for my mil because that was something she would eat. I asked her to spell it because I had no idea what she was talking about. Seems it's available in cans, I don't know if I've seen it anywhere else.
nancy
I'm pretty sure Green Giant frozen, too.
do folks here find frozen corn (off the cob) better or tastier than good-quality canned? i tried some frozen and was not impressed. maybe i over-cooked?
do folks here find frozen corn (off the cob) better or tastier than good-quality canned? i tried some frozen and was not impressed. maybe i over-cooked?
your pal, blake
I prefer frozen corn to canned corn any day if those are the two options? I'm talking niblets or kernels here.
Commercial frozen corn *on* the cob is just disgustingly tough and tasteless and just not something I buy.
"Goomba38" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
blake murphy said:
do folks here find frozen corn (off the cob) better or tastier than good-quality canned? i tried some frozen and was not impressed. maybe i over-cooked?
your pal, blake
I prefer frozen corn to canned corn any day if those are the two options? I'm talking niblets or kernels here.
Commercial frozen corn *on* the cob is just disgustingly tough and tasteless and just not something I buy.
I find that appearance matters too. I've seen some off-brands, or old name brands with visible freezer burn. Of course, I'd *never* keep anything that long, oh no. I distrust packages where I can't see the stuff inside, but sometimes it can't be helped. I now know that freezing does not mean suspended animation. I try to use up w/i 3 months. Mostly I like frozen over canned, but I keep both just cause I don't trust the power outages from time to time. Edrena
"Nancy2" <[email hidden]> wrote in message news:[email hidden]...
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The Joneses said:
Or how far can you go with someone else's recipe before it's your own?
Corn Casserole
As soon as you write your own directions, it's yours. This recipe, though, looks to me like a thousand others that use corn bread mix.
I only like the unadultered (no sour cream, no "corn bread mix"😉 scalloped corn, myself, but your kind has lots of fans, I know.
N.
Scalloped corn? Care to post the recipe you like best? There's prob a million on the web, but I'd rather one that someone has made & liked. I thought later how nice it might have been to place a nice fresh bay leaf on the bottom of the casserole dish. Oh well, I'll make it again from time to time. Edrena, adventurer in food. A fooventurer? Culinturer? Adinfooder?
do folks here find frozen corn (off the cob) better or tastier than good-quality canned? i tried some frozen and was not impressed. maybe i over-cooked?
your pal, blake
I wonder if that's because canned often has sugar added; frozen is just corn. -- -Barb, Mother Superior, HOSSSPoJ For your listening pleasure: http://www.am1500.com/pcast/80509.mp3 -- from the MN State Fair, 8-29-07
