New Twists on Southern Favorites - Corn

For the third in the series we went totally corny showing great, delicious ways to serve the different forms of corn from sweet corn-on-the-cob, hominy, corn meal to grits. When the tasting was over there wasn't a crumb left.

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Black Bean Salsa

1 can (15 ounces) black beans, rinsed and drained

1 can (14 ounces) whole kernel corn, drained

1 1/4 cups prepared chunky tomato salsa

 

In medium bowl, mix all ingredients until well combined. Cover and refrigerate. Serve with baked tortilla chips. Makes about 3 cups.

 

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Flavored Popped Corn

12 cups prepared popcorn

6 tablespoons butter

Southwest Mix (see below)

 

In large bowl, place popcorn. In small saucepan, over medium-low heat or in microwave safe bowl in microwave melt butter; pour over popcorn. Add southwest mix; toss until well coated.  Makes 12 (one-cup) servings.

 

SOUTHWESTERN MIX

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon salt

1 1/2 teaspoons chili powder

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Vegetable and Cornmeal Fritters

 

1 medium zucchini, shredded

1 1/4 cups shredded carrots (about 2 large)

3 scallions (green onions), thinly sliced

1/2 cup corn meal

2 eggs, beaten

3/4 teaspoon salt

1/2 teaspoon ground turmeric

 2 -3 tablespoons olive oil

 

Drain zucchini 5-10 minutes to drain well and squeeze out excess water. In medium bowl, stir zucchini, carrots, scallions, cornmeal, eggs, salt and turmeric until well combined and holds together.  In heavy skillet over medium-high heat, heat oil.  Scoop 1/4 cup vegetable mixture into hot skillet, flatten into small patty; repeat. Cook for about 3-4 minutes per side, until browned and crisp. Makes 7-8 fritters.

 

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Slow Cooker Chicken and Corn Stew

1 medium onion, chopped

2 pounds chicken thighs, skinned if desired

3 cloves garlic, minced

5 teaspoons curry powder

2 teaspoons ground ginger

1/4 teaspoon each salt and pepper

1 can (15 ounces) white hominy, drained

1 can (28 ounces) crushed tomatoes

1 cup chicken broth

1 bay leaf

1 package (8 cobs) frozen corn on cob

1 package (9 - 10 ounces) fresh spinach

2 tablespoons lime juice

 

In slow cooker, layer first 12 ingredients in order listed. Cover; cook on Low heat setting 8 to 10 hours (or on High heat setting 4 ½  to 5 hours) until  chicken is tender. Remove bay leaf. Stir in spinach and lime juice; let stand 2 to 3 minutes until spinach wilts. Makes 6-8 servings.

 

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Cheese and Chive Cornmeal Biscuits

1 1/3 cups all-purpose flour

2/3 cup cornmeal (medium grind)

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon sugar

3/4 teaspoon salt

6 tablespoons chilled butter, cut into cubes

3/4 cup plus 2 tablespoons chilled buttermilk

1 1/2 cups shredded pepper jack cheese

1/4 cup chopped or snipped chives

 

 Preheat oven to 425 degrees F. Line baking sheet with parchment paper; set aside. In bowl of food processor or large bowl place flour, cornmeal, baking powder, baking soda, sugar and salt; add butter. Pulse 3 - 4 times until crumbly or cut in using pastry blender. Add buttermilk and pulse a few more times until the dough comes together or mix until well combined. In large bowl mix cornmeal mixture, cheese and chives until just combined; drop by 1/4 cup measure, onto baking sheet about 2 inches apart.  Brush tops of biscuits with remaining buttermilk;  bake for 12- 15 minutes or until the tops are crusty and golden. Makes 12 biscuits.

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 Shrimp and Grits

 

2 tablespoons olive oil

4 slices bacon, chopped

1 pound medium shrimp, peeled, deveined (thawed and drained if frozen)

2 tablespoons flour

1 ½ cups thinly sliced mushrooms

1 clove garlic, minced

1⁄2 cup chicken broth

1 tablespoon butter

1 tablespoon fresh lemon juice

4 scallions (green onions), thinly sliced

Cheese Grits (below)

 

In large heavy skillet over medium heat heat oil.  Add bacon; cook, stirring occasionally, until crisp, about 10 minutes. With slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Reserve cooking fat in skillet. In medium bowl, mix shrimp with flour. In same skillet over medium-high heat in bacon fat; add shrimp. Cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate with a slotted spoon. Lower heat to medium; add mushrooms; cook, stirring occasionally, until tender, 3-5 minutes. Add garlic; cook until golden, 1 minute. Increase heat to medium- high; add chicken broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces by half, 2- 3 minutes. Return shrimp to skillet along with butter and lemon juice.  Cook, stirring frequently, until sauce thickens, about 1 minute. Stir in reserved bacon and scallions. Serve over Cheese Grits.  Makes 4 servings.

 

Cheese Grits

1 cup quick cooking white grits

3⁄4 cup shredded sharp cheddar cheese

1⁄4 cup grated parmesan cheese

3 tablespoons butter

¼- ½ teaspoon Tabasco or hot pepper sauce

Kosher salt and pepper to taste

 

In medium saucepan over high heat, bring 4 cups water to a boil. Reduce heat to medium-low; stir in grits. Cook, stirring frequently, until grits are creamy, about 5-8 minutes. Stir in cheddar, parmesan, butter and  Tabasco. Season with salt and pepper; cover and set aside.                              

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Blueberry Cornmeal Pudding

 

1 cup fresh or frozen unsweetened blueberries, thawed

1/2 cup sugar, divided

2 cups milk

6 tablespoons yellow cornmeal

3/4 teaspoon grated lemon peel

1/2 teaspoon vanilla extract

1/4 teaspoon salt

 

In a small microwave-safe bowl, combine blueberries and 1/4 cup sugar. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved, stirring once. In a 3-quart  microwave-safe bowl, combine the milk, cornmeal, lemon peel and remaining sugar. Cover and microwave on high for 7 minutes or until thickened, stirring every 2 minutes. Stir in vanilla and salt. Serve with blueberry sauce. Makes 4 servings.

Chow down time the best part of the cooking class, so we've been told. People who had been to the other classes  said we topped ourselves with these recipes and gave them 5 stars.  

Chow down time the best part of the cooking class, so we've been told. People who had been to the other classes  said we topped ourselves with these recipes and gave them 5 stars.  

Posted on March 22, 2018 .