Ingredient Spotlight: Corn/Cornmeal

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We don’t eat a lot of corn as a side dish (unless you count fresh corn on the cob in the summertime).  But I like to use it as an ingredient.

And I use a lot of cornmeal.  Cornbread and cornbread muffins are staples around here.  I prefer yellow cornmeal, but I’ve had trouble finding it lately and have had to buy white.

Here are a few of my recipes that use corn or cornmeal:

Now it’s your turn.  Link up any recipe on your blog that uses corn or cornmeal .  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post. You can link directly to this post or use the button in the sidebar.


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  1. Tiffany- Thanks for hosting and sharing your amazing recipes!

  2. I like the yellow cornmeal as well. I think it makes the cornbread prettier but the last cornmeal I bought came from Aldi and all the carry is white self-rising so that’s what I had to get. Thanks for hosting. Your recipes are great looking as usual.

  3. Great choice! I use corn all the time in meals.

    I just made your ham and pineapple fried rice last night and it was fantastic!! Can’t wait for the leftovers for lunch, thanks!

  4. My cornbread recipe, which is actually from my grandma, has made it to allrecipes “Top 20” list. It’s that good! 🙂

    The almond coconut granola recipe I linked is delicous. So glad someone shared it with me!!

  5. Here is a main dish recipe made with corn. It is sort a ground beef meets corn pudding. This is a casserole staple for me. A pantry/freezer dish. By that I mean that I always have the ingredients to make this in my pantry and freezer. I buy large amounts of 85/15% ground beef when it is on sale. I brown it up with onion, celery, and red pepper and keep it in my freezer at all times. I thaw it slightly in the microwave and put it in a stainer and run hot water over it to remove the grease. This reduces the flavor of the ground beef somewhat, but it is not noticeable in a casserole dish like this.

    This dish can be made ahead and refrigerated until serving time, and it is a versatile recipe which can be changed by changing the seasonings. Want it curried, use a little curry powder, Mexican-try some chili powder and cumin, Italian-try some Italian seasonings, etc. The topping can be bread or cracker crumbs or crushed cereal left in the bottom of the box. You can also add some grated or shredded cheese to the topping. If making ahead, add topping just before baking.

    This recipe comes from America’s Best Vegetable Recipes by Farm Journal. Farm Journal was a magazine that only farmer’s could subscribe to. It had a Farmer’s Wife section that contained recipes sent in by readers. The recipes were compiled into a number of books in the 70’s and 80′ They were the forerunner of the “Taste of Home” type magazine and books. I have the good fortune to own most of the books they published. I have no idea where the name of this dish comes from. It would probably not be “politically correct” today.

    Squaw Corn Casserole
    1 lb ground beef
    1/4 c. chopped onion
    1/4 c. chopped red, orange, or green pepper (optional, not in original recipe)
    1 t. salt
    1/2 t. thyme leaves
    1/4 t. marjoram leaves
    2 eggs, beaten
    1/4 c. milk
    1 c. soft bread crumbs
    1 (1 lb.) can cream-style corn
    2 t. prepared mustard
    1/2 c. bread or cracker crumbs, or crushed potato chips
    1-2 T butter, melted butter (omit if using potato chips)

    Brown ground beef. Drain if necessary. Add onion and peppers. Cook for a few minutes until soft. Add seasonings, onion, pepper, eggs, milk, 1 c. bread crumbs, corn and mustard. Mix well and put into a greased 2-qt. casserole. Mix remaining crumbs and butter and sprinkle over top. Bake in 350 degree oven 30-40 minutes. Makes 6-8 servings.

    Sorry, Tiffany. Here I am taking up your comment space, again. I should start a blog, I guess: but I am digital camera challenged and take awful photos.

    • Loy, I look forward to all the recipes you share. This one looks great and what an interesting story of the Farm Journal magazines. Thank you so much for sharing!

    • I think this looks yummy! I also think that you shouldn’t let camera challenges keep you from starting a blog. I do one that’s less blog-ish and more like an online recipe file. No pictures, just recipes. While other people frequently use it, I’ve also found that it’s made my own menu planning way easier than my 3-ring binders do because I can label everything. So, take the plunge. 🙂

      • Thanks for the encouragement, Bethany. I have been to your blog and like it very much.
        In fact, finding your blog and a couple of others that don’t have a lot of pictures has made me think more about doing a blog. I have a “over 50 year” collection of great recipes that I fear will be “lost” if I don’t share them. By the way, I found your cornbread recipe over on allrecipes, and think that it is the best. I make it often.

        • I’m glad you’re thinking about doing a blog. I’d just about guarantee that you’d be glad you did it.

          Oh, and I’m glad you like the cornbread. 🙂

        • Loy, please let me know if you do start a blog. I love everything you share with us here. It would be fun to read more 🙂

  6. I have several cornbread recipes and I always want to make more. Corn is such a good choice.

  7. Thanks for the collection. I didn’t realise how much I liked cooking with corn until I searched my own blog for corn recipes. Yum!


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