Corn

Two-Corn Bread

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
3 eggs
1 cup cream-style cottage cheese
1 8-ounce can cream-style corn

Stir together flour,cornmeal,sugar,baking powder,and 1/4 teaspoon salt.Beat eggs and cottage cheese till blended.Turn into greased 9x9x2-inch baking pan.Bake at 375 degrees for 30 to 35 minutes.Serve warm. Makes 9 servings.

Home-Canned Whole Kernel Corn

Fresh ears of corn(allow 3 to 6 pounds for each quart)
Salt(1/4 teaspoon for each pint;1/2 teaspoon for each quart)
Boiling Water

Cut corn from cob at 2/3′s depth;do not scrape cob.For raw pack,pack corn loosely into hot,clean jars;leave 1-inch headspace.Add salt.Cover corn with boiling water;leave 1-inch headspace.aAdd salt and boiling cooking liquid;leave 1-inch headspace.Prepare lids according to manufacturer’s directions.
Wipe jar rim.Adjust lid on jar.Process raw or hot pack corn in pressure canner at 10 pounds pressure for 55 minutes for pints;85 minutes for quarts. boil corn 20 minutes before tasting or using.

Home-Canned Cream-Style Corn
Fresh ears of corn(allow 1 1/2 to 3 pounds for each pint)
Salt(1/4 teaspoon for each pint)
Boiling water

Cut corn from cob,cutting only about half the kernel;then scrape cob. For raw pack, pack corn loosely into hot,clean pint jars,leaving 1-inch headspace.For hot pack,cover corn with boiling water;bring to a boil.Pack loosely into hot,clean pint jars,leaving 1-inch headspace.Add salt.
Prepare lids according to manufacturer’s directions.Wipeoff rim of jar.Adjust lid on jar.
Process raw pack corn in pressure canner at 10 pounds pressure for 95 minutes for pints.Process hot pack corn in pressure canner at 10 pounds pressure for 85 minutes for pints.Boil corn 20minutes before tasting or using.