It’s getting to be time for corn to be in season in most parts of the country, so I thought a tribute to corn was in order. Here are some interesting approaches to cooking with corn, the old fashioned way.

Southern Corn Pone

Mix with cold water into a soft dough one quart of southern corn meal (sifted), a teaspoon of salt, a tablespoon of butter or melted lard. Mold into oval cakes with the hands and bake in a very hot oven, in well greased pans. The crust should be brown. To be eaten hot.

Old fashioned Corn Bread

1 ½ c. buttermilk
1 ¼ tsp. soda
1 tsp. salt
1 egg
Corn meal

Combine buttermilk, soda, salt, and egg. Add enough corn meal to make the consistency of cake. Spoon mixture out in greased pan and it will come out in small sections when baked.

Corn Fritters

12 ears sweet corn
2 eggs, beaten separate
1 c. flour
1 tsp. baking powder
½ pt. milk
Salt and pepper

Grate the ears of corn and rub it through a sieve to rid it of hulls. Combine corn with eggs beaten separately, flour, baking powder, milk, and salt and pepper to taste. Mix well and drop by spoonfuls in hot deep fat. Turn and brown on both sides, take out and drain.

Batter Breadwinner

1 qt. sweet milk
1 pt. white corn meal
3 eggs
1 Tbsp. melted butter
½ tsp. salt

Bring milk to a full boil, and stir in slowly the corn. Cool. Then add well beaten yolks of 3 eggs, melted butter, and salt; then add the stiffly beaten whites of the eggs. Bake in a moderate oven at 375 degrees until done.

Ozark Hotcake

2 c. corn meal
½ tsp. salt
½ tsp. baking powder
1 Tbsp. melted fat

Combine 2 c. corn meal and ½ tsp. each of salt and baking powder. Add 1 Tbsp. melted fat and stir in water to make a soft dough. Make into small cakes about half an inch thick and bake on a hot griddle until brown, and then turn to brown on other side.

Mush Biscuits

1 qt. hot water
Corn meal
1 packet yeast
1 c. potato water
1 c. lard
1 c. sugar
1/8 tsp. salt
Flour

Take the hot water and make mush by adding enough cornmeal. Them dissolve yeast in warm water. Mix remaining ingredients together to make a sponge. Add salt and stir in enough flour to make a stiff dough. When double in bulk, roll out in biscuit form and bake in a moderate oven until brown.

Hush Puppies

2 c. corn meal
½ c. water
1 ½ c. milk
2 tsp. baking powder
1 tsp. salt
1 medium onion, diced

Mix all ingredients and drop by teaspoonfuls into very hot fat. Fry until deep brown.

Norwegian Meat Pie

4 eggs
½ c. milk
1 ½ c. bread cubes
¾ lb. ground beef
1 ½ tsp. Worcestershire sauce
½ tsp. lemon juice
1 Tbsp. chopped onion
1 tsp. salt
¼ lb. sliced bacon (about 5 strips)
¼ lb. sharp cheese
½ c. chopped celery
2 c. milk
½ tsp. salt
½ tsp. celery salt
½ tsp. garlic salt

Beat 1 egg with milk; add bread cubes; let stand about 5 minutes. Add beef, Worcestershire sauce, lemon juice, onion and salt; mix well.

Line bottom and sides of 9” or 10” pie pan with mixture.

Fry bacon until crisp; crumble, and sprinkle over meat in pan.

Shred or cube cheese; sprinkle cheese and celery over top.

Beat remaining 3 eggs slightly; add milk and seasonings. Pour gently into meat shell.

Bake in hot oven (400 degrees) for 15 minutes. Reduce heat to moderate (350 degrees) and bake 30 minutes, or until custard tests done. Makes 6 servings.

Cottage Coleslaw

A salad men like; it’s a good-for-you, tasty dish.

½ c. cottage cheese
½ c. mayonnaise or salad dressing
3 Tbsp. vinegar or lemon juice
1 ½ tsp. onion juice
¾ tsp. salt
½ tsp. pepper
1 tsp. caraway seed (optional)
6 c. finely shredded cabbage
2 c. diced cored apples
½ c. chopped green pepper (optional)

Combine cottage cheese and mayonnaise. Add vinegar, onion juice, seasonings and caraway seed.

Combine dressing with cabbage, apples, and green pepper.

Place in large bowl lined with cabbage leaves. Garnish with cottage cheese and green pepper. Chill thoroughly. Makes 8 to 10 servings.

Minted Walnuts

1 c. sugar
½ c. water
¼ c. light corn syrup
1/8 tsp. salt
6 marshmallows, cut up
3 drops oil of peppermint
2 ½ c. walnut halves

Combine sugar, water, syrup, and salt in saucepan. Bring to a boil; cook until mixture reaches 230 degrees, or just before the soft ball stage. Add marshmallows, stir to melt.

Add oil of peppermint, then walnuts. Stir until mixture starts to lose its glossiness and hardens slightly.

Quickly turn out on plain paper; separate into individual pieces. Cool. Makes 28 to 36 pieces.

Broccoli au Gratin

2 (10 oz.) pkgs. frozen cut broccoli
2 (10 ½ oz.) cans condensed cream of chicken soup
½ c. buttered toasted bread crumbs
½ c. grated sharp cheese

Cook broccoli as directed on package; drain. Bring soup to boil; add broccoli.

Place in casserole. Sprinkle with crumbs and cheese. Serve hot. Makes 6 servings.

Party Ham Loaf

5 c. ground cooked ham
2/3 c. minced onion
1 c. rolled oats
½ tsp. Pepper
1 tsp. Worcestershire sauce
¼ tsp. ground cloves
2 eggs, slightly beaten
1/3 c. milk
¼ c. currant jelly
1 Tbsp. prepared horseradish

Combine ham, onion, oats, seasonings, eggs and milk; mix thoroughly. Shape like a ham in shallow baking pan; score top in diamond designs.

Bake in moderate oven (375 degrees) for 45 minutes. Remove; brush top with melted jelly and horseradish mixed. Trim with pineapple and maraschino cherries if desired. Makes 8 servings.