There are countless ways you can prepare corn. On occasion, you might need to make a quick dish that will feed more than a few of your hungry guests. Corn can always be depended on to fill the bill. You can find fresh corn at your local grocery store or produce market. It is most sweet when cooked the day you buy it. Fresh corn can remain in the refrigerator several days without a problem. Corn of course can also be purchased in the can or frozen. Fresh corn on the cob will keep for up to one year, while the kernels can be frozen for several months.
Corn is a starchy vegetable that’s considered a staple in many countries of the world, especially here in America. Corn contains lots of carbohydrates and calories. It contains vitamins A, C, folic acid, niacin and minerals. According to Organic Facts, corn is healthy for you since it helps control diabetes, lowers hypertension and due to its high fiber content it aids in preventing constipation. Here’s a recipe I’ve used that makes a simple corn casserole using Jiffy cornbread mix.
1 can creamed corn (15-oz can)
1 can whole kernel corn, drained (15-oz can)
1 cup sour cream
1/3 cup sugar
1/2 cup vegetable oil, less 1 TBSP
2 large eggs
1 box Jiffy brand cornbread mix
1) Preheat oven to 350ºF.
2) Lightly grease a round casserole dish.
3) In a medium-sized bowl, combine the corn, sour cream, sugar and oil. Mix well.
4) Add the eggs and mix thoroughly.
5) Add the cornbread mix and stir well.
6) Pour into the casserole dish, leaving about 1/2 inch at the top so it can rise.
7) Bake for about 1-1/2 hours, or until brown. The casserole will pull away slightly from the sides of the dish when it’s done.
Makes about 8 servings
– You can substitute plan yogurt for the sour cream.
– I like to use a little less oil, but you can put the entire 1/2 cup if you like.
Organic Facts: “Health benefits of corn”