Amish Baked Corn Recipes

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AMISH BAKED CORN

Make and share this Amish Baked Corn recipe from Food.com.

Provided by Rhonda in Texas

Categories     Corn

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10



Amish Baked Corn image

Steps:

  • Beat eggs into milk.
  • Combine corn eggs, milk, seasonings and 2 tbs melted butter.
  • Pour into casserole dish.
  • Mix remaining butter and bread crumbs and sprinkle on top. Bake 350 degrees for 40 minutes.

2 cups frozen corn, thawed
2 eggs
1 cup milk
1 tablespoon flour (optional)
1 tablespoon sugar (optional)
1/2 teaspoon salt
1 dash pepper
2 tablespoons margarine or 2 tablespoons butter, melted
1/2 cup breadcrumbs
2 tablespoons margarine or 2 tablespoons butter, melted

MY AMISH FRIEND'S CARAMEL CORN

This recipe comes from an Amish family who package this treat for gifts to friends and neighbors every Christmas. It is truly the tastiest, easiest, and most foolproof caramel corn recipe you'll ever find!

Provided by ANITALOUISE

Categories     Desserts     Candy Recipes     Popcorn Candy Recipes

Time 1h15m

Yield 28

Number Of Ingredients 8



My Amish Friend's Caramel Corn image

Steps:

  • Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
  • Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
  • Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
  • Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 21.9 g, Fat 16.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 387.6 mg, Sugar 12.2 g

7 quarts plain popped popcorn
2 cups dry roasted peanuts
2 cups brown sugar
½ cup light corn syrup
1 teaspoon salt
1 cup margarine
½ teaspoon baking soda
1 teaspoon vanilla extract

AMISH CORNBREAD

Make and share this Amish Cornbread recipe from Food.com.

Provided by opal Fitzgerald

Categories     Sourdough Breads

Time 37m

Yield 1 9inch pan

Number Of Ingredients 10



Amish Cornbread image

Steps:

  • Combine all above in large bowl and beat at medium speed for 2 minutes.
  • Add: oil, baking soda, salt, and baking powder Mix well and pour in well greased 9" pan.
  • Bake at 425*F 25-30 minutes.

1 cup amish batter (use Amish Friendship Starter or your own recipe)
2 eggs
1 1/2 cups milk
2 teaspoons sugar
1/2 cup flour
1 1/2 cups cornmeal
1/4 cup oil
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder

AMISH CORN ON THE COB

One of my dear friends, Pam, comes from an Amish background and each Summer we head to Millersburg, Ohio to visit her relatives. One visit was during the first Sweet Corn harvest and this dish was served at their table. Initially, I was sceptical about it, having never had my corn served this way...that is, until I ate it and then I couldn't get enough! That was 30+ years ago, and each Summer I wait with the greatest of anticipation for the first Sweet Corn to become available so I can have this simple feast. It's hard for me to have corn any other way now, as it always seems that "something is missing." Note: The servings for an individual are two ears of corn per person. Just increase the recipe, per person, for your serving needs.

Provided by The_Swedish_Chef

Categories     < 15 Mins

Time 12m

Yield 1 serving(s)

Number Of Ingredients 5



Amish Corn on the Cob image

Steps:

  • NOTE: This is NOT a "tidy" dish to make, so create it in an area that corn kernels can safely "fly away" and not mess up anything. When the Amish make it, they have every item to be added, at the ready, so when the corn is cut from the cob in the deep bowl, the rest of the ingredients are dumped in, stirred and served within one minute of processing. The corn needs to be served HOT so the butter melts and the cheese becomes soft.
  • Determine pot size to boil corn in, based on volume of corn cobs. I use a 6 quart Dutch oven to boil 4 ears in, a large canning kettle to boil up to 12 ears.
  • Heat the water in your kettle to boiling. I do NOT salt my water for this, as I want the corn to be as sweet as possible and also, the Amish I learned it from do not salt their water for this recipe, either.
  • While the water is coming to a boil, shuck your corn but leave on at least 2" of the stalk end, so you have a handle to grab when you are cutting the corn kernels off off of the cob. The Amish use a pot holder or kitchen towel to hold the hot corn but I use a handful of sturdy paper towels to save my hand from the heat.
  • Dice the Swiss cheese into the same size as the corn kernels. Place the diced cheese, the soft butter and the dash of cayenne pepper into a small serving bowl. Set aside; this will be added to the corn bowl immediately after shucking.
  • Before placing corn cobs into the water, have the following items ready: a pair of tongs to remove the corn cobs; a pot holder/paper towels to hold the hot corn; a kitchen towel or paper towels to blot the water off of the corn cob and keep them warm; a super sharp knife to cut off the kernels, and a WIDE and DEEP heat-proof bowl to cut the corn kernels into. This deep bowl is where the cut corn and Swiss cheese will be mixed and served.
  • When the water has reached boiling, add corn cobs. Heat for ONLY 1-2 minutes, only until corn is almost just blanched. The kernels should be crisp and *pop* in your mouth when eaten.
  • With the tongs, remove the hot corn cobs and place onto the kitchen towel, to blot the water and stay covered, to keep in their heat while processing each ear of corn.
  • Using the pot holder or paper towels, grab the handle of the corn and using the sharp knife, cut the kernels off the cob into the deep bowl, starting at the top and working down. The faster you work, the hotter the corn kernels will be. It's okay if they come off as "strips" of corn; they will break up when you stir them with the other ingredients.
  • After the corn has been cut from the cooked ears, immediately add the diced Swiss cheese, butter and cayenne pepper to the hot corn kernels and stir until the butter is melted, about 30 seconds. The cheese should still be in chunks, not melted. Taste to see if a wee dash of more cayenne should be added.
  • Serve immediately. Since this dish is to be served very hot, what the Amish do is make multiple batches if more is desired. So, they'll make the 1st batch, eat it and enjoy it, make another batch, eat and enjoy that one, equally. As with many agricultural families, when a first crop comes in of anything: corn, tomatoes, potatoes, the farm family will make their first meal nothing but the featured food. So, with the first harvest of corn, the Amish make this corn dish the entire meal, nothing else is served except a dessert. This is also the way that I grew up, so I found nothing odd about this celebration of the first season's harvest.

2 ears corn (shucked and cleaned..leave the end ON the corn, so you can have something to hang onto!!!)
1/2 cup swiss cheese, diced the size of corn kernels and room-temperature (They used Amish Swiss cheese but any very premium Swiss Cheese will work.)
2 teaspoons butter, very soft
1 pinch cayenne pepper
1 pinch salt (optional, they never salted their corn as they thought it took away from the flavour of the Swiss ch)

AMISH CORNBREAD

This recipe is from The Best of Amish Cooking, a cookbook that my very kind swap partner sent to me. It is moist, sweet and absolutely delicious!!

Provided by snowangel

Categories     Breads

Time 35m

Yield 1 pan, 9 serving(s)

Number Of Ingredients 8



Amish Cornbread image

Steps:

  • Preheat oven to 400 degrees F.
  • Grease 8' square pan.
  • Stir together dry ingredients.
  • Mix liquid ingredients together.
  • Make a well in the dry ingredients, then add liquid all at once.
  • Mix thoroughly.
  • Pour into pan and bake for 25-30 minutes.
  • Serve warm.
  • Note: I recommend using buttermilk, I have found the flavour and texture to be better than when using milk.

Nutrition Facts : Calories 188.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 27.3, Sodium 359.9, Carbohydrate 25.7, Fiber 1.1, Sugar 5.7, Protein 3.9

3/4 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk or 1 cup buttermilk
1 egg, beaten
1/4 cup vegetable oil

AMISH SCALLOPED CORN

Make and share this Amish Scalloped Corn recipe from Food.com.

Provided by Chef Bronco

Categories     < 4 Hours

Time 2h

Yield 4 serving(s)

Number Of Ingredients 6



Amish Scalloped Corn image

Steps:

  • .Beat eggs until foamy. Add corn and sugar. Warm up milk, do not boil, and add cornstarch until smooth. Add butter until melted. Add to corn mix, slowly. Bake in greased casserole, at 350 degrees for about 45 minutes. Toothpick test.

Nutrition Facts : Calories 265.9, Fat 11.1, SaturatedFat 5.9, Cholesterol 129.6, Sodium 500.1, Carbohydrate 38, Fiber 1.7, Sugar 11, Protein 7.6

1 (18 ounce) can creamed corn
2 eggs, beaten
2 tablespoons granulated sugar
2 tablespoons butter, softened
1 cup milk
2 tablespoons cornstarch

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