The Richmond Register

October 15, 2013

Is this corny or what?

By Arritta Morris
Register Columnist

RICHMOND — For some, the corn crop was very good this year, but others were not so lucky.

I am seeing some corn in the grocery stores, but the ears are not as large as last year.

I have some recipes to pass along that might be useful in preparing corn a different way.

SUPER CORN CASSEROLE

Ingredients:

1 (15 oz) can whole kernel corn

1 (15 oz) cream style corn

1/2 cup melted butter

1 (8oz) carton sour cream

1 (6oz) package jalapeno cornbread mix

Directions:

Mix all ingredients and pour into a greased 9 x 13 inch baking dish. Bake uncovered at 350 degrees for 35 minutes.

You may  have fresh corn from your garden and can use this in the recipe. A neat way to cut off the corn from the cob is to stick the cleaned ear in the center of a bunt pan. The corn slides off into the pan a lot easier than trying to hold ear and cut kernels at the same time.

ITALIAN CORN

Ingredients:

1 (16oz) package frozen whole kernel corn

2 slices bacon, cooked, diced

1 onion, chopped

1 (16 oz) can Italian stewed tomatoes

Directions:

Place all ingredients in 2 qt. pan. Cook until most liquid in tomatoes cooks out. Add a little salt and pepper and serve hot.

You know sometimes I tell on myself, and I know you must think some of it is a little bit full of corn. But this incident takes the best one yet.

We started drinking a root beer drink that is sold in a brown bottle the shape and size of a real beer bottle. Last week, it was on one of those hot weather days, and I was driving into a mall parking lot and had stopped and was drinking from the brown root beer bottle. Then lo and behold, Mr. Cop was knocking on my window asking me to put the “beer bottle” down.

It really appeared to him that I was driving and drinking alcohol from an open container. He advised me that if I took another bottle with me to pour it into a container that did not look like a beer bottle.

Man was I ever scared. I have just got to quit watching cops on TV.

CORN AU GRATIN

Ingredients:

3 (15 oz) cans Mexi-corn, drained

1 (4 oz) can sliced mushrooms, drained

1 (10 oz) can cream of mushroom soup

1 cup shredded cheddar cheese

Directions:

Mix all ingredients in saucepan and heat slowly until cheese melts. Serve hot.

The Madison Country Home Extension is holding a lesson on Sugar Substitutes on Tuesday, Oct. 29 at 1 and at 6:30 p.m. To register, call 859-623-4072. Everyone is welcomed.

Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is a certified as food service specialist by the School Nutrition Association.