The
Encyclopedia
of
Fruits, Vegetables,
Nuts, and Seeds
for
Healthful Living
By
Joseph M. Kadans, PH. D.
Corn
Vitamin A Fat: 1.2 gm
Vitamin B Carbohydrates: 20.5 gm
Vitamin C Calcium: 9 mg
Protein: 3.7 gm Iron: 0.5 mg
Calories: 92 Phosphorus: 120 mg
Reported health benefits: Corn has been advised in cases of anemia, constipation, emaciation, and as a general building food.
Preparation: The best way to eat corn is uncooked, right off the cob. You will enjoy the delicious taste of natural sugars and benefits from all the vitamins and minerals.When it is to be cooked place the striped corn into boiling water for two to three minutes and then chew thoroughly to ensure proper digestion of this starchy food. The corn can also be roasted in an open fire, leaving the corn in its jacket. However you decide to prepare this wonderful vegetable, it is very important that it be as fresh as possible. The older the corn the greater depreciation of Vitamins C, A, and B, in that order. If the corn is purchased at a market, keep husks on and put in refrigerator until ready to use.
If you have a home freezer you will have the the opportunity to buy vegetables in large quantities from local farmers, and by quick freezing, not only will you be able to eat your favorite vegetables year round, but you will also benefit from the preserved vitamins and minerals.
Corn Chowder
A favorite of every one's is corn chowder. This is easily prepared by taking 1/4 pound of fat salt pork, cut into small pieces and dried out. Add 1onion (sliced) and cook until tender. Add 3 cups of diced boiled potatoes, 2 cups boiling water, 1 cup cooked corn, and 4 cups hot milk. Season with salt and pepper and heat to boiling. Serve garnished with parsley. This will serve six to eight people.
Corn Fritters
Corn fritters are made by taking one 1 cup flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 1/4 teaspoon paprika and sifting together. Add 2 cups cooked corn and 2 beaten egg yolks; fold in 2 stiffly beaten egg whites. Fry in deep fat (365 degrees) until browned. Drain on absorbent paper.
Creamed Corn
Many people enjoy creamed corn for variety. This is made by combining 3 cups cooked corn with 1 cup cream, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer 10 minutes. This will serve six people. Milk can be used instead of cream; add 2 Tablespoons butter, if desired.
Southern Corn Pudding
To make southern corn pudding combine 3 cups uncooked corn, 3 eggs (slightly beaten), 1 teaspoon salt, 1/8 teaspoon pepper, 3 Tablespoons melted fat, 3 Tablespoons sugar, and 1 and 1/8 cups scalded milk. Pour into greased baking dish and bake in slow oven (325 degrees) 30-40 minutes or until firm. This recipe serves six to eight people. You may add 1/2 cup chopped nuts and 2 teaspoons grated onion if you like.
Coming up next:
Turnip and Turnip Greens!
A favorite of every one's is corn chowder. This is easily prepared by taking 1/4 pound of fat salt pork, cut into small pieces and dried out. Add 1onion (sliced) and cook until tender. Add 3 cups of diced boiled potatoes, 2 cups boiling water, 1 cup cooked corn, and 4 cups hot milk. Season with salt and pepper and heat to boiling. Serve garnished with parsley. This will serve six to eight people.
Corn Fritters
Corn fritters are made by taking one 1 cup flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 1/4 teaspoon paprika and sifting together. Add 2 cups cooked corn and 2 beaten egg yolks; fold in 2 stiffly beaten egg whites. Fry in deep fat (365 degrees) until browned. Drain on absorbent paper.
Creamed Corn
Many people enjoy creamed corn for variety. This is made by combining 3 cups cooked corn with 1 cup cream, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer 10 minutes. This will serve six people. Milk can be used instead of cream; add 2 Tablespoons butter, if desired.
Southern Corn Pudding
To make southern corn pudding combine 3 cups uncooked corn, 3 eggs (slightly beaten), 1 teaspoon salt, 1/8 teaspoon pepper, 3 Tablespoons melted fat, 3 Tablespoons sugar, and 1 and 1/8 cups scalded milk. Pour into greased baking dish and bake in slow oven (325 degrees) 30-40 minutes or until firm. This recipe serves six to eight people. You may add 1/2 cup chopped nuts and 2 teaspoons grated onion if you like.
Coming up next:
Turnip and Turnip Greens!
