Off the Cob

(Page 5 of 5)

August/September 1993
By Anne Vassal 
Article Tools
Print
Comments
RSS
Bookmark and Share

In skillet, briefly sauté corn and garlic until corn is cooked but not mushy. Stir in remaining ingredients, except for tomatoes. Chop and add tomatoes just before serving.

RELATED CONTENT

Double Corn Muffins

1 cup fresh corn (about 3 ears), cut offcob, or frozen corn*
2 green onions, finely chopped
1 egg
1/4 cup canola or vegetable oil
3/4 cup low-fat milk
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon curry powder
1/2 cup stone-ground cornmeal
1 1/2 cups whole-wheat pastry flour (or unbleached white), sifted into measuring cups
1 tablespoon baking powder
3/4 cup yellow cheddar cheese, grated

Preheat oven to 400°F Cook corn with one teaspoon of oil in a shallow dish in the microwave or in a skillet until almost done.* Using mixer, beat together egg, oil, milk, sugar, salt, and curry powder. Mix in flours and baking powder. Then stir in 1/2 cup of cheese, green onions, and corn. Pour into paper-lined muffin pan (3/4 full) and top with remaining 1/4 cup grated cheese. Bake for 20 to 25 minutes until they start to turn brown on top. Let cool before serving.

If using frozen corn, thaw, but don't cook. Set aside with green onions.

Page: << Previous 1 | 2 | 3 | 4 | 5 |
Bookmark and Share
RSS | Comments | E-mail | Print

Comments

  • Mariel 4/11/2009 9:08:37 PM

    How about specifying aluminum-free baking powder?
    My grandmother made johnnycake with baking soda and vinegar for the acid.

Add Your Comment

Please note that there is currently a problem with the comments function and your comment may or may not post successfully. We are working to correct the problem and thank you for your patience. 

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Mother Earth News readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Mother Earth News?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

Mother Earth News is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. Mother Earth News helps you cut costs without sacrificing modern luxuries.

At Mother Earth News, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our Earth-Friendly automatic renewal savings plan. By paying with a credit card, you save an additional $4.95 and get 6 issues of Mother Earth News for only $10.00 (USA only).

You may also use the Bill Me option and pay $14.95 for 6 issues.