Mom would make corn fritters, Zach. She was a great baker but her top of the stove cooking ... ...

Well, it left something to be desired.

I make clam or fish chowder frequently! I've tried corn chowder, years ago. I wonder if I can tone down the sweetness. That's what I remember about it.

Corn Salsa?! I'd have to find a recipe. Corn Salsa? It sounds good.

Steve

"... good recipe for a sweet cornbread like that; it's from a PBS station in South Carolina. So, I got it and I did! (make that cornbread, it's about ready to come out of the oven :o)"

Your cornbread looks delicious, and boy do I ever love cornbread. Even the stale leftovers I break up into a bowl of milk and eat it like cereal. I can't remember ever making cornbread without the help of a little blue box, though.

We have a restaurant down here, White Fence Farm. They do fried chicken, and do it well, but to be honest I would probably go there just for their corn fritters. I could, and have, eaten myself sick on those things. I found out this past week they now do deliveries to some locations.... This could be a bad thing....

Okay, I did it -- and the corn chowder came out good!

First off, I had to tone down the sweetness of the sweetcorn ... I came across recipes that used potatoes. I hadn't thought of that. But, I recently made fish chowder and it is essentially my tried and true New England style clam chowder, just substitute for the clams with leftover fish fillets in the potatoes and cream.

I also thought to use sour cream so it would be sweet & sour if I couldn't control the sweetness some other way. Then, I came across a recipe using a can of cream of celery soup. Okay good, but kind of pedestrian ...

Next, a recipe far from pedestrian -- lobster in corn chowder!!! Whoa. But, I had some smoked salmon!!

The blender creamed the corn, sauteed onions and red bell pepper from the soopermarket, whole milk with the sour cream. It was good! And, I'll do it again.

Steve

Sounds amazing, Steve!

In case you're interested in any of these, Digit, here are some GENUINE Pennsylvania Dutch recipes with corn in them! Don't know how the corn chowder one might differ from others you've found!

I don't have time to hand copy all of these here, so I scanned them and am posting pages of the cookbook as jpg files. I'm assuming you can right click them and save them somehow that you can enlarge them!

Skybird

Copyright 1966!

Corn Pudding

Corn Chowder

Corn Soup --- I had corn soup--many, many, MANY years ago, made by my (Mennonite) mother-in-law--at the time! It was good!

Those came through very nice, Skybird. Thank you kindly.

My grandmother was a restaurant "cook." She of the Anabaptist family, the circuit riding preacher's granddaughter. She was not a trained chef. Instead, Mom said, men would come in and say, "I'll have whatever she wants to cook for me ..."

I've been doing quite a lot of cooking lately. Doing Google searches, and here I sit beside a stack of cookbooks. But, I have to start with the ingredients. Simple as they are - not with this grand notion of the completed dish. If I have to make a run to the store, half my enthusiasm will be left on the road, somewhere. With that enthusiasm or energy or imagination or whatever it is, I will leave much of the chance to have something good for the table.

Steve

LOL! And my husband-at-the-time, that mother-in-law's son, was a PK! Preacher's Kid! My father-in-law was a Mennonite preacher! Very nice people!

And the cooking was GREAT! Red beet eggs, corn soup, "filling," ham loaf.....

Skybird

I have been to a Mennonite wedding! It wasn't my own ت. My relationship with the Mennonites isn't that strong but there is some in that denomination here and I made the drive to Bonner's Ferry to attend a ceremony back in the 60's. Grandma's family was Church of the Brethren.

I set out looking for a corn casserole recipe - I'll probably try one at some time. Oddly, they are mostly just modified cornbread recipes.

A "Hawaiian" cornbread recipe caught my eye! It uses pineapple and coconut milk. Now, cornbread with pineapple makes an nice dessert but I was looking for a way to use whole kernel corn; besides, I didn't have a can of pineapple, crushed or otherwise. But, I did have a can of coconut milk.

The corn kernels were substituted for the pineapple and the coconut milk turned out to be hardly distinguishable, so it wasn't much different from that sweet Carolina cornbread. Maybe I could have added shredded coconut to emphasize that flavor ... or, not.

There was a pot of chili with corn instead of beans the other day. I cheated with a can of chili w/out beans. Just added the corn and another sauteed bell pepper to that. Served it over a ground beef patty ... it was okay. That corn sweetness sure comes thru.

Whenever I eat much corn I'm reminded that archeologists in South America can recognize when Native Americans there began growing corn by the dental decay in skeletal remains. It isn't the sweetcorn, I suspect. Instead, it's the sticky nature of milled corn. Anyway, I am a fan of cornbread and may just try one of those casseroles - maybe with cheese on the inside and just a sprinkle of grated cheddar over a crusty top ...

Steve

My mother dries her sweet corn, and grinds it in her all grain mill. It makes the best corn bread! She also reconstitutes unground corn and serves it just like canned corn. Good! Dried corn takes up little space, and keeps for years.

"Dried corn" is a big thing--actually, a pretty common thing--back in Lancaster County PA, but I looked for it for a few years out here and never found any! But I way agree, dried (sweet) corn is really good!

Skybird

Well, I've used this:

.. to make this:

But, Painted Mountain is a flour corn. Wouldn't sweet corn also be dried on the cob and having it cut and frozen, keep me from drying it now?

Steve

I never thought about that, Digit, and this was a LONG time ago (mid 60s!), but I think the dried corn I had, and occasionally used myself, back in Lancaster County had been cut off the cob BEFORE it was dried. I just don't remember seeing "whole kernels!" But if what you have now is frozen, I think that might "change the structure" enough that it wouldn't "dry" the same as it does when it's fresh. This is all speculation!

Skybird

P.S. At the Ute Mountain Ute Rez where I go on trips they grow, mill, and sell blue corn flour! It's one of their businesses! I've never bought any--not sure what I'd make with blue flour! Hmm! Blue peanut butter cookies!?!?!

DW was in the bulk food section of the soopermarket, Friday.

She came home with a bag of cornnuts. ت I don't like popcorn. Oh, the flavor is good ... I like butter ... but, actually eating it is an exercise in frustration.

Cornnuts have the flavor and these have a little hot pepper and garlic added!

ت Steve

Try this enchilada casserole: http://www.feastingathome.com/enchilada-casserole/. It's easily adaptable to whatever you have on hand and delicious. I really like to add some sweet potatoes.

Okay ...

That's a lot like whatever I was making before with the 2 types of beans in the slow cooker, except with the tortillas in a casserole. And, I had the carrots in there and you use the sweet potatoes!

I may be able to do that soon. I have a can of yams. No, wait a minute! I still have quite a few carrots. Those had better go first but I do think I have enough beans. There was even black beans grown in 2015!

Thank you! Steve