Bountiful Harvests

Since the first Thanksgiving, corn has been a staple dish in the annual feast. It’s the basis of favorites like cornbread stuffing, creamed corn and corn pudding. 

Bountiful Harvests

Pimento Cheese Cornbread

Yields 12 muffins
Pimento Cheese Cornbread

Ingredients

2 cups all-purpose flour
1 cup yellow corn meal
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
3/4 cup sour cream
1/2 melted butter
2 eggs
1 cup sharp cheddar cheese
1/2 cup chopped pimentos, drained

Directions

Preheat the oven to 400°F. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, sour cream, butter and eggs. Pour the wet ingredients into the dry ingredients, add the cheese and pimentos, and mix until just combined. Spoon the batter into a greased muffin tin. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

Nutrition information per serving (1/12 recipe): 314 calories, 15.3 g fat, 9.2 g sat. fat, 341 mg sodium, 38.2 g carb, 1.4 g fiber, 13.5 g sugar, 7.2 g protein

 




Kettle Corn

OKL Bonus Content Bonus Content!

Yields approximately 10 cups
Kettle Corn

Ingredients

2 tablespoons vegetable, canola or coconut oil
1/3 cup popcorn kernels
2 tablespoons granulated sugar
1/4 teaspoon table salt

Directions

 

Place a large, heavy-bottomed pot over medium heat. To the pot add the oil and a few kernels of the popcorn. Place a lid on the pot. When the kernels start to pop, add the remaining kernels, the sugar and the salt. Stir quickly and replace the lid. Shake the pot every five seconds to keep the sugar from burning. Once the kernels begin to pop, shake continuously. Once the popping slows to 2 seconds between pops, remove the pot from the heat and immediately pour the popcorn into a large bowl. Sprinkle with additional salt to taste. Watch out for unpopped kernels as you eat.

Nutrition information per serving (1/4 recipe): 8.7 g fat, 1.3 g sat. fat, 147 mg sodium, 42.3 g carb, 7.5 g fiber, 6 g sugar, 5 g protein

 




Cheesy Corn Pudding

OKL Bonus Content Bonus Content!

Serves 6 to 8
Cheesy Corn Pudding

Ingredients

2 eggs
1 cup half and half
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Pinch cayenne pepper
2 tablespoons dry chives
5 cups canned corn, drained*
1 cup shredded sharp cheddar cheese
1 cup crushed saltines (about 25 crackers)
4 tablespoons butter
1/4 cup thinly sliced green onions
Paprika

Directions

 

Preheat the oven to 350°F. Grease a 9-by-9-inch baking dish. In a medium bowl, beat the eggs and the half and half. Add the salt, black pepper, cayenne pepper, chives, corn and half of the cheese. Place the butter in a microwave-safe container and heat for approximately 1 minute on high to melt. Add the cracker crumbs to the butter and mix. Add half of the cracker crumbs to the corn mixture and mix well. Transfer the corn to the prepared baking dish. Sprinkle the remaining cheese over top of the casserole, followed by the remaining cracker crumbs. Sprinkle to the top with paprika. Bake for 45 minutes or until the top is golden and the edges of the casserole are firm; the center may be slightly soft.

Nutrition information per serving (1/8 recipe): 16.8 g fat, 9.4 g sat. fat, 379 mg sodium, 24 g carb, 3 g fiber, 3.4 g sugar, 9.6 g protein

 




Baked Corn Dip

Serves 12
Baked Corn Dip

Ingredients

6 slices bacon
2 jalapeño peppers, seeded and finely chopped
4 green onions, chopped
1 can corn, drained
16 ounces room-temperature cream cheese
1 cup shredded sharp cheddar

Directions

Preheat the oven to 375°F. Cook the bacon in a large oven-safe skillet. Transfer the bacon to a plate to cool. Drain all but 1 tablespoon of the grease. Cook the jalapeños and onions in the bacon fat over low heat for about 5 minutes, or until tender. Crumble the bacon and add it to the skillet along with the corn, the cream cheese and half of the shredded cheese. Mix well. Sprinkle the remaining cheese over top of the skillet. Bake for about 15 minutes, or until hot and bubbly. Serve warm with chips. 

Nutrition information per serving (1/12 recipe): 235 calories, 20.4 g fat, 11.6 g sat. fat, 454 mg sodium, 4.2 g carb, 0.6 g fiber, 0.8 g fiber, 9.3 g protein

 



Did you know?

Today, corn is one of the top three food crops worldwide—along with wheat and rice. The U.S. is the largest producer of corn in the world. Much of the corn grown is used as animal feed or in ethanol production. Only a small percentage of the corn produced is sweet corn, used in most dishes, like the recipes featured here.