Monday, September 21, 2009
The Big Corn Harvest
Put 16 cups of corn and milk from the cobs(you scrape the cobs after you cut the kernals off to get the milk) into a large saucepan with a half cup of cream, 6 Tbs of sugar and 4 Tbs of salt. cook on high, sturing constantly for 20 minutes. Pour mixture onto cookie sheets one layer thick and put into oven and slowly bake to dry. I increased the heat to dry it faster and mine got roasted a little bit, which I think will taste fabulous when served. After it's looking really dried, transfer the corn to paper lunch sacks and let hang in the driest room in the house until the corn shakes freely in the bag. Pour into glass jars and keep tightly closed. Serve by heating corn up with some milk on the stove. I am going to make a corn soup or chowder with it.
Posted by Amelia Hohl at 7:30 PM