Grandmas Baked Corn Recipes

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

GRANDMA'S BAKED CORN

Steps:

• Mix together all ingredients except crackers and pour into a Pyrex, or other glass baking dish.
• Sprinkle with crushed cracker crumbs.
• Bake at 350 for 1 hour or until firm.
• Do not over cook or it will be dry.

BETTER THAN GRANNIE'S CREAMED CORN

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

GRANDMA PAUL'S CARAMEL CORN RECIPE

Steps:

• Preheat oven to 200 degrees. Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry. This recipe yields 8 servings.

GRANDMA'S CORNED BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place brisket and water in a Dutch oven. Cover tightly.
• Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
• Remove from the oven and turn on the broiler.
• Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
• Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

GRANDMA'S BAKED CORN

Steps:

• In a large saucepan, melt the butter.
• Add flour and stir until butter is absorbed.
• Add milk and cook, stirring constantly, until thick. Remove from heat.
• Add creamed corn and beaten eggs to cream sauce and stir until combined. Stir in half of the cracker crumbs.
• Pour into a greased 8x8 pan. Top with remaining cracker crumbs.
• Bake at 350 degrees for 30-40 minutes or until set.

GRANDMA'S SCALLOPED CORN

Steps:

• In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.