My son Ryan brought me this harvest welcome bundle with the last delivery of vegetables from the Grower's Association. I love the way it looks on my woodshed door, but before too long the birds and squirrels will have picked it clean!
Maize was used by the northeastern Native Americans to make hominy, which is dried corn soaked in water and ashes for several days until the kernels puff up and split open, then stir-fried over the fire. It was a staple food for the winter season.
Now we use it to decorate our homes, but corn pudding is still a favorite for Thanksgiving dinner. I love Grandma Jane's recipe:
BAKED CORN PUDDING
2 cups fresh, canned or frozen corn
1/4 cup sugar
2 tablespoons flour
1 cup milk
2 tablespoons butter
1 teaspoon salt
dash of pepper
For frozen corn, thaw first. Combine all ingredients and mix well. Pour into a greased 2 quart casserole. Bake at 350º for 45 minutes, until golden brown on top.
- Konica DiMAGE A2