Granny Sandys Holiday Baked Corn Recipes

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.

GRANDMAS CORN CASSEROLE

Steps:

• Mix all ingredients together in a large bowl.
• Pour into a buttered 12 X 9 (I think that's the size, the card is faded) casserole pan.
• Bake at 350 for 35-40 minute or until center is set.

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.

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.