July 23, 2014 --- Leave a Comment
Creamed corn, usually sold canned, is traditional in the Midwest and the South, both regions represented in our family. My family is Midwestern and my husband’s family comes from the south. Even before we became a gluten-free household, when summer came around and corn was in season I never opened a can of creamed corn. Our family loves this dish made with fresh corn kernels. When I could no longer use wheat flour as the thickener, I altered the recipe a bit to make it lighter and, of course, omit the wheat flour.
It is a great side dish, even though it is a bit sweet and seems very indulgent, with almost every summer meal: grilled or fried meat or poultry (especially burgers, fried chicken and barbecue). Creamed corn, however, has other uses. To name just a few:
*Creamed Corn Casserole: Top it with finely crushed potato or corn chips and bake until bubbly.
*Creamed Corn Fritters: Add uncooked eggs to the creamed corn as needed, mixing well, then scoop into dishes of crisp rice cereal crumbs, coat and deep-fry for an occasional over-the-top treat.
*Creamed Corn on Waffles: Bake gluten-free waffles and top them with creamed corn (instead of that traditional southern favorite of chicken a la king).
*Creamed Corn on Cornbread: Bake cornbread, split open and fill with creamed corn. Eat with knife and fork.
Yield: 8 servings
- 8 fresh ears super sweet corn, husked, silk removed, rinsed
- 3 tablespoons butter or solid non-dairy alternative such as Earth Balance
- 3 tablespoons potato starch
- 2 ½ cups rice milk, plus additional if needed
- 2 tablespoons sugar
- ¾ teaspoon salt
- Corn chips, optional
- Stand ear of corn on the stem end and using a sharp knife, cut kernels downward to remove. Repeat with all ears of corn. You should have 1 quart of kernels. Reserve.
- In a heavy 3-quart pot over medium heat. Melt butter. Add potato starch and stir until smooth. Cook for 1 minute. Remove pot from heat. Add rice milk. Whisk well, making sure potato starch on bottom dissolves.
- Return pot to heat and bring to a boil, whisking constantly. Add sugar, salt and reserved corn kernels. Cook, stirring constantly, until mixture comes to a boil. Lower heat and cook for an additional 2 to 3 minutes. Remove from heat. Consistency should be thick and smooth but not stiff. Add additional milk by the tablespoon if needed for desired consistency.
- Serve immediately accompanied by corn chips if desired.
July 14, 2014 --- Leave a Comment
When corn season comes to my local farmers’ markets I become, as the title of Betty Fussell’s book says, Crazy for Corn (Harper Collins, 1995). Corn will be the ingredient celebrated in the next few blogs. In summer I boil it, roast it, broil it, grill it and every summer I develop new recipes for […]
July 9, 2014 --- Leave a Comment
The slow cooker is an appliance with many applications. It is great for delayed meals: Put it on before you leave for work and dinner is ready when you get home. It is equally wonderful for braising: Some foods are really best cooked low and slow such as beef brisket, corned beef, pork shoulder and […]
June 30, 2014 --- Leave a Comment
Oh my! It’s Fourth of July coming up and our grill meister (my husband Jim) is waiting on the deck, aproned, ready and grill tools in hand. Of course we will do our usual ribs, and gluten-free burgers (recipes in Cooking for Your Gluten-Free Teen). This year, however, we are having company and some among […]
June 24, 2014 --- Leave a Comment
With gluten-free baking it can go not two but three ways: You win some, you lose some and then you create a fabulous new recipe in the process of failing to make the one you wanted. Whooporeo Cookies is a perfect example. My kids love Oreo™ cookies, not gluten free. They also love whoopee pies […]
June 17, 2014 --- 1 Comment
Good old-fashioned pound cake is a wonderfully versatile dessert. You can slice it plain and serve it, garnish it with whipped cream and berries, or toast it and serve it with a small scoop of ice cream. You can cut a slice into squares (dice it) and layer them with sliced fruit and, optionally, whipped […]