From the Publisher
“This book is a wonderful indulgence for corn lovers.” – Country Almanac
“… Woodier once again explores a simple subject with sophistication and imagination…” – Publisher Weekly
“Award-winning cookbook author Olwen Woodier tells you everything you need to know about corn – how to buy, prepare, and store it…” – BostonHearld.com
“Author Woodier encourages people to think out of the box and off the cob.” – Milwaukee Journal Sentinel
The author of The Apple Cookbook here offers 140 recipes featuring another one of her favorite ingredients, from appetizers to desserts, along with breakfast dishes, snacks, and lots of breads and muffins. Most of the recipes are simple and homey; some are vegetarian, and several feature tofu, but this is a vegetable, not a vegetarian, cookbook. (One caveat: Woodier mentions that she usually does not cook with salt, and readers who are not on restricted diets will no doubt find that they need to add some to many of the dishes.) Betty Fussell's Crazy for Corn is the cookbook on the topic (she also wrote a history, The Story of Corn), but larger libraries will want to add Woodier's. Copyright 2002 Cahners Business Information.
Read an Excerpt
Potato-Herb Batter Bread
When I'm not in a hurry, I make this in a 21/2-quart casserole dish for the effect of serving a large round loaf. Baked that way, it takes 1 hour in the oven. This bread slices nicely even when warm.
1 cup cornmeal
3/4 cup mashed potatoes (don't use leftover mashed potatoes containing milk or other liquid)
1/4 cup olive or vegetable oil
2 tablespoons honey
2 packages (2 tablespoons) active dry yeast
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups warm water (100-115 F); use potato water, if desired
1 egg, beaten (optional)
2 1/2 cups all-purpose flour
Preheat the oven to 375°F and grease two loaf pans.
Place the cornmeal, potatoes, oil, honey, yeast, basil, and oregano in a large mixing bowl.
Add the water and beat for 1 minute.
Stir in the egg, if desired, and 1 1/2 cups of the flour. Beat with an electric mixer for 2 minutes or by hand for 4 minutes.
5. Beat in the remaining flour by hand for 2 minutes. If the batter feels stiff, add another tablespoon of oil.
6. Using a wet or oil-coated spoon, distribute the batter between the two loaf pans, cover them with a clean towel, set in a warm place, and let rise for 20 minutes.
7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Fully baked loaves will sound hollow when rapped with the knuckles.
8. Remove the bread from the pans and let the loaves cool on a wire rack.
Yield: 2 loaves
Baked Tomatoes With Corn Custard
Kate Zurschmeide of Great Country Farms in Bluemont, Virginia (see page 160), says this is a versatile recipe that works equally well as a starter or a side dish. It also makes a good dish to serve for brunch or a light supper accompanied by salad greens and bread or muffins.
cooking oil spray
6 firm medium-large tomatoes
1 tablespoon butter
2 tablespoons finely chopped onion
2 tablespoons finely diced red bell pepper
1/4 cup light cream
2 cups cooked corn or canned corn, drained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3-4 tablespoons grated Cheddar or Parmesan cheese
1. Preheat the oven to 400°F and lightly spray a baking sheet with cooking oil.
2. Cut the tops off the tomatoes, scoop out the seeds and pulp, and turn them upside down on paper towels to drain.
3. Melt the butter in a small skillet over medium heat, add the onion and bell pepper, and sautT for 2 minutes.
4. In a medium bowl, beat the egg and cream together, then stir in the corn, onion mixture, salt, and pepper.
5. Spoon the mixture into the tomatoes and sprinkle the tops with the cheese.
6. Arrange the tomatoes on the baking sheet and bake for 15 minutes, until the cheese has melted and the filling has set.
Yield: 6 servings