Posted on 03/15/2018 6:26:08 AM PDT by SandRat
“Corn is not a vegetable!” This is something my mother said throughout my life.
Growing up, the only vegetable my sister would eat was corn, and I could tell it was disappointing for mom. My sister didn’t care, though she did add green beans eventually, and will now happily eat a Caesar salad.
My mother loved corn, but also said of it, “Corn is what they feed pigs.”
I came to understand the notion of moderation through her relationship with corn. From a nutritional point of view, corn is more of a carb than anything else. But protein is right behind that, and it has an appreciable amount of potassium and magnesium — a truly dynamic duo.
If you ever eat Mexican food with me, you’ll find that I always ask for corn tortillas because they taste better and add to nutrient intake. A flour tortilla is completely devoid of benefit, although it’s the only way with burritos. A true corn tortilla is soft, by the way, and a soft corn taco is a favorite of mine.
Corn on the cob is a particular pleasure, too, but I only ever trust it in the summer. Thankfully, my freezer can yield a dose of good corn kernels any time of year — like when I have a sudden urge for corn pudding.
Also known as corn soufflé or corn casserole, the baked creation is a delightful mix of wintry comfort and the flavor of summer.
As I made a batch this week, I toyed with the idea of adding some leafy greens, but quickly nixed that. I was craving an indulgence, and I could have it with a side of leafy greens that would quell any possible guilt.
Most recipes for the homey creation call for creamed corn. Though it can be just plain yummy when made with love at home, I have always been a bit troubled by canned cream corn.
So I “cream” the corn myself with a food processor — not exactly how the pioneers made it, I know, but I am so OK with that.
And I think Mom would say, “Nummy nummy.
Good ol’ corn pudding
This starts out fairly light when warm from the oven, but leftovers are more dense — which is fine by me!
This week I was in a hurry, so I made it in 9-by-13 pan, but I often bake it in a deep pie pan, too.
I’m not sure I‘ve made this the same way twice. I’ve done it with silken tofu and nut milk rather than milk and cream, but have yet to go egg-free. The pimenton, or smoked paprika, deepens the flavor beautifully, but regular will work, too. You can use ¼ cup nutritional yeast in place of cheese.
16 oz. frozen corn
⅔ cup milk
⅓ cup cream
½ cup corn meal
4 Tbsp. butter, melted
2 tsp. pimenton
2 eggs
½ cup cheese, optional
3 scallions, chopped
Preheat oven to 350 degrees and butter a 9-by-13 pan.
Pulse 1 cup of corn with some of the milk in a mini food processor or blender until no whole kernels remain, then add to a mixing bowl with remaining milk, cream, corn meal, butter, pimenton and salt. Mix well, then taste and adjust seasoning, ensuring it’s salty enough before adding the eggs, which will dissipate salt level. Add eggs and cheese, if using, and mix well.
Pour into prepared pan and strew with scallions. Bake about 30 minutes or until golden at the edges and set in the middle. Let rest five minutes before serving. Enjoy warm or room temperature.
From an old MST3K episode:
Scientist - “We need to know what it is. Is it a plant or an animal?”
Crow T Robot - “It’s a planimal.”
Some guy commenting while playing Half Life 2 while doing the, “Modern Major General,” thing. Pretty funny.
https://youtu.be/2HdlRqvIyFs?t=1m46s
Where's my porridge!!
My youngest Son loves the Freeman’s mind series.
Screw porridge... Yorkshire pudding is where it is at.
That's the consensus in Germany. You won't find it as a side dish on the menu there, and you'll get no takers at a BBQ or shrimp boil here.
IIRC, during one of the African famines, we sent over a lot of maize. The Africans basically said, “No thanks, we’d rather starve than eat animal food.”
Well,
I am very well acquainted too with matters mathematical
I understand equations both the simple and quadratical
About binomial theorem I am teeming with a lot of news
With many cheerful facts about the square of the hypotenuse.
((Same Guy! LOL!)
At the Castillo San Marco in St. Augustine, the Park Ranger asked if anyone knew what a Ravelin was.
I replied that I knew precisely what is meant by “Mamelon” and “Ravelin”.
Then, another tourist piped in:
“And I can tell at sight a Mauser Rifle from a Javelin.”
The ranger looked at us with the most clueless look on his face, that the entire crowd burst into laughter!
The big question is it really corn now that Monsanto has gotten their slimy hands all over it?
Then wash it, grind it and form into corn tortilla and cook on steel comal (sp.?)..
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