*American Cuisine* - Cooking with Corn

If you could pick a single food that exemplifies the Americas, what would you pick?  No food really screams America like corn.

The love of corn goes very deep and way back into our history. The first Governor of the Plymouth colony, Governor William Bradford, once said "And sure it was God's good providence that we found this corne for we know not how else we should have done."  And the reverence for corn that the settlers had back then still goes on today.  It is the largest crop in the U.S..  Corn regularly graces dinner tables, including Thanksgiving dinner since the year 1621.

Now let's look at some of the ways we cook and enjoy corn here at home!

*Creamy Corn Custard*

The history of cornbread is as old as corn itself! In the USA, we've known about and eaten cornbread since the arrival of the Europeans.  The native Americans learned early to dry and grind corn into corn meal, the basic ingredient of cornbread.  When mixed with eggs and corn flour, the easiest and simplest of corn breads can be made.  Thin, dense, and flat, it was just the way to transport healthy food for log distances without all the weight.
"Southern Cornbread*

INGREDIENTS
1/2 cup sifted AP flour
1/2 cup sugar
3/4 tsp salt
4 tsp baking powder
1 1/2 cups corn meal
2 eggs
1 cup milk
1 stick unsalted butter
1. Sift together flour, sugar, baking powder, and salt.  Stir in corn meal
2. Add eggs & milk and stir well
3. Melt butter in a skillet and swish around to coat
4. Pour butter into mixture and mix well
5. pour batter back into skillet and bake at 425 degree for 20-25 minutes

The Mexican culture has brought quite the influence to cornbread in recent decades, as Jalapeno and Peppered cornbread has become very popular around the country...
*Jalapeno-Cheddar Corn Muffins*

Corn relish is a traditional Southern United States family recipe for cooked whole corn kernels, spiced with red and green bell peppers, peppercorns, and equal parts sugar and cider vinegar.
The mixture is placed in glass canning jars and steamed for about 45 minutes in a pressure cooker. During the winter months, canned corn relish is taken from the pantry and opened at the table, given as a garnish or side dish to the typically meat-and-potatoes dinner fare, which in the South, was usually ham and boiled potatoes.
Today, corn relish is simply cooked on the stove, and placed in sterile covered containers and stored in the refrigerator or freezer.
Variations on the recipe include the addition of chopped tomatoes, sliced cucumbers, dill seed, or mustard seed.

*Old-Fashioned Corn Relish*

INGREDIENTS

2 cups fresh corn

2 cups chopped onion

2 cups chopped tomato

2 cups chopped & seeded cucumber

1 large green bell pepper, chopped

1 cup sugar

1 cup cider vinegar

1 1/2 tsp celery seed

1 1/2 tsp mustard seed

1 tsp kosher salt

1/2 tsp ground turmeric

* In a large saucepan, combine all ingredients.  Bring to a boil. Reduce heat and simmer for 30 minutes or until thickened. Put in sterile containers and refrigerate up to 3 weeks.

*Corn & Black Bean Salad*

INGREDIENTS

1/4 cup balsamic vinegar

2 tbs olive oil

1/2 tsp kosher salt

1/2 tsp sugar

1/2 tsp ground black pepper

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 cup fresh cilantro, chopped

1 (15 ounce) can black beans, rinsed & drained

1 (8.75 ounce) can sweet corn, drained

1. In a small bowl mix together balsamic vinegar, olive oil, salt, sugar, pepper, cumin, and chili powder.

2. In a medium bowl, stir together black beans and corn. Toss w/ dressing and garnish with cilantro.  Cover and refrigerate.