Ways with Corn: Baked, Squaw, Escalloped, and Fritters. All are also Diabetic Friendly

Ways with Corn: Baked, Squaw, Escalloped, and Fritters. All are also Diabetic Friendly

From our earliest American history, corn has been an important part of our diet. Corn is probably one of the most versatile vegetables we have. Here are just a few recipes, all diabetic friendly – by the way, of ways to use corn. Whether you choose your corn baked, escalloped, or fried in fritters, one of these recipes is sure to be a hit at your house.

SQUAW CORN

4 slices bacon, diced

1 cup diced onion

1 cup diced green bell pepper

1 can whole kernel corn, drained

1 can cream-style corn

1 cup shredded cheddar cheese

1/4 cup bread crumbs

Cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Add onion and bell pepper to drippings, cook until tender. Add corn and mix well. Pour into a 1 1/2-quart baking dish. Top with cheese and crumbs. Bake at 350 degrees for 15 minutes or until cheese melts and corn is bubbly hot.

BAKED CORN

1 can whole kernel corn

1 can cream-style corn

1/2 cup sour cream

1/4 cup Splenda

2 eggs or 1/2 cup egg substitute

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1/4 cup chopped onion

1 box Jiffy cornbread mix

1 stick butter or margarine

Preheat oven to 350 degrees. Mix all ingredients, except cornbread mix together well. Add cornbread mix and mix into mixture. Melt 1 stick butter or margarine in 2-qt casserole dish. Pour melted butter into corn mixture and stir well. Bake for 45 minutes.

NOTE: JIFFY CORNBREAD MIX CONTAINS SOME SUGAR. USE OTHER CORNBREAD MIX IF THIS IS A CONCERN FOR YOU.

ESCALLOPED CORN

2 eggs
1 can (#2 size) cream-style corn
1/2 tsp salt
1 cup milk
1 cup crushed soda crackers
2 tsp sugar
2 tbsp melted butter
1/8 tsp pepper

Beat eggs slightly. Add corn and milk; mix well. Add salt and sugar to mixture and blend in. Add the crackers, butter, and pepper to the corn mixture. Mix well and pour into a buttered 5 1/2″ x 9 1/2″ glass baking dish. Bake in a 350 degree oven for about 45 minutes.

Yield: 4 to 6 servings

CORN FRITTERS

This recipe is a clipping from an old Bedford, Indiana newspaper. It was submitted to the newspaper by N. Hill of Medora, Indiana.

6 ears corn, cut from the cob
1 egg, well beaten
2 tsps sugar
1 tbsp butter, melted
1/2 cup milk
1/2 cup flour
1 tsp salt

Combine egg, sugar, butter, milk, flour and salt. Mix to combine well. Add the cut corn and mix until well blended. Drop by tablespoonful into hot shortening or oil. Fry 2 or 3 minutes or until golden brown. Drain on absorbent paper towels before serving.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com

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