Lab Food Recipes

Maize or Corn

Joyce's Sunday Best Cornbread - By Joyce Quesenberry

4 boxes of instant cornbread mix (Jiffy or similar brand)

4 eggs

1 16 oz carton of sour cream

1 cup 2% milk

1 15 oz can creamed corn

8 oz grated mild cheddar cheese.

Mix all ingredients in a large mixing bowl, except reserve approximately 2 oz of the cheddar cheese for later.  Pour mixture into a greased 10" x 15" glass baking dish and bake at 350 for about 45 minutes. Sprinkle remaining cheese over the top and finish baking until cornbread is not wet inside when stuck with wood toothpick.

Traditional Corn Pie (From Burks Web Authentic Burks Count Recipes @ http://www.berksweb.com/pam/corn.html )
1 doz. ears fresh white corn (or 2 packages frozen corn) 
4 potatoes, diced 
1 medium onion, chopped 
2 c. water 
1 c. celery, chopped 
4 hard boiled eggs (chopped fine) 
1 c. milk (maybe a little more if needed) 
4 Tbsp. butter 
Your favorite pie crust (1 frozen ready-made pie crust)
Cook corn, potatoes, onion and celery in water until done, drain water. Add eggs, milk and butter. Use a deep pie dish. Put into pie crust and scratch the lid. Bake on a cookie sheet at 375 deg. for 30-45 minutes or until golden brown. 

Apple-Popcorn Brittle (From The Popcorn Board @ http://www.popcorn.org/mpindex.htm )
1 quart popped popcorn*
2 cups apple and cinnamon flavored cereal
1 cup cocktail peanuts
3/4 cup apple juice**
1 cup sugar
1/4 light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt 

In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2 quart saucepan.  In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt. 
Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer). 
Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat. Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until hardened. Break into pieces.