For the Media
In Praise of Corn
NASHVILLE, Tenn., November 2006- The significance of Indian corn at the first Thanksgiving in 1621 is a well-known chapter in the story of this country. But the Pilgrims were not the first, nor would they be the last, to give thanks for this native plant. "The long history of corn and its diverse culinary and socio-economic contributions to American culture is truly amazing," said Martha White® baking expert, Linda Carman.
The Amazing Diversity of Corn
Native Americans from Canada to South America had been cultivating corn for thousands of years before the Pilgrims landed at Plymouth Rock. And much like today, Native Americans and early settlers ate fresh corn as a vegetable; they dried and cooked it as cereal like grits or corn meal mush and, of course, ground it into meal for breads and tortillas. Corn silks were used for medicinal purposes, stalks and shucks were used to build houses, and cobs were burned to provide heat. More recently, we have learned to make corn syrup, extract oil, and even make fuel from this seemingly humble grain.
Southern Corn Culture
Although eaten all over the country, Southern cooks have excelled in creating a variety of uses for corn and especially, corn meal. Corn was easier and more productive to grow than wheat on family farms across the South, so corn and cornbread became the daily sustenance of the Southern diet. Lacking the protein that produces elastic dough, corn is much less versatile to use for baking than wheat flour. So it is a tribute to the incredible ingenuity of Southern cooks that they were able to develop an abundance of uses for corn meal to sustain them through the good times and bad.
Giving Thanks for Corn
The first Thanksgiving is steeped in myth and legend, but most historians will agree that the Pilgrims were very thankful for a good corn crop that would get them through the winter ahead. Southerners continue to celebrate this gift with traditional corn and corn meal recipes at Thanksgiving and all through the year.
Cornbread Dressing is certainly one of the most anticipated dishes on the Thanksgiving table. There are probably as many versions of cornbread dressing as there are good Southern cooks, but generally, dressing is a combination of cooked cornbread, biscuits, or other bread. It is usually seasoned with onions, celery and sage, moistened with broth, and baked in a dish or pan until crisp and golden brown.
Nobody really knows why Southerners refer to this dish as dressing, while others call it stuffing, or why we traditionally cook it in a pan instead of in the bird. " I suspect that part of the reason we started cooking dressing in a pan is because it is often served throughout the year with chicken or a hen, and these birds are just not big enough to hold enough dressing to go around," speculates Carman.
Southern Spoonbread is essentially a souffle and considered the most elegant of Southern corn meal recipes. Served as an accompaniment to roast meats or game, this delectable creation is also perfect for a holiday brunch or luncheon. Sweet Corn Custard Cornbread is really a fusion of cornbread and spoonbread. Made with a convenient mix enriched with corn, sour cream and butter, this cornbread is a delicious accompaniment to soups or stews for a casual holiday gathering.
And we certainly don't want to forget about grits, the coarsely ground corn served daily with breakfast in many parts of the South. Grits casseroles enriched with eggs and cheese, like Garlic Cheese Grits Casserole, are another favorite for festive holiday brunches.
For many more recipes that you and your family will enjoy for the holidays, go to www.marthawhite.com and click on the recipe section.
Southern Spoonbread
3 cups milk
1 1/2 cup Martha White® Self-Rising Corn Meal Mix
1/3 cup butter
5 eggs, separated
Heat oven to 375° F. Grease 2-quart casserole. In large saucepan, bring milk to a boil. Gradually stir in corn meal mix; cook until mixture is very thick and pulls away from sides of saucepan, stirring constantly. Remove from heat. Add butter, stir until butter is melted; cool.
In small bowl, beat egg yolks; stir into cooled cornmeal mixture. In large bowl, beat egg whites until soft peaks form. Fold into corn meal mixture. Pour into greased casserole.
Bake at 375° F. for 45 to 50 minutes or until golden brown and set. Serve warm.
8 servings
Classic Cornbread Dressing
(Made with cornbread mix)
2 (6-oz.) pkgs. Martha White® Cotton Country™ or Buttermilk Cornbread Mix, prepared according to package directions
3 cups crumbled toasted biscuits or dry bread cubes
1/2 cup butter or margarine
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped fresh parsley
2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
4 cups chicken broth
Heat oven to 375° F. Grease a shallow 3-quart baking dish or pan. In large bowl, coarsely crumble cornbread; add crumbled biscuits. In large skillet, melt butter over medium heat. Add onions and celery; cook until tender, stirring occasionally. Add onion mixture to cornbread mixture. Add remaining ingredients; mix well, stirring gently so cornbread does not crumble completely. Spoon into greased baking dish. Bake at 375° F. for 30 to 35 minutes or until golden brown.
8 to10 servings
Sweet Corn Custard Cornbread
1 egg, beaten
1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix
1 (8 1/4 oz.) can cream style corn
1/2 cup sour cream
2 tablespoons butter, melted
Heat oven to 375° F. Grease 8-inch cast iron skillet. In large bowl, combine all ingredients in order listed; stir until blended. Pour into greased skillet. Bake at 375° F. for 25 to 30 minutes or until golden brown.
6 Servings
Garlic Cheese Grits Casserole
4 cups water
1 teaspoon salt
1 cup Jim Dandy® Quick Grits
8 oz. (2 cups) shredded sharp Cheddar cheese
1/2 cup butter or margarine
1/2 teaspoon garlic powder or 2 teaspoons minced garlic
3 eggs, beaten
1/2 cup milk
1 tablespoon Worcestershire sauce
Heat oven to 350° F. Grease 2-quart baking dish or casserole. In large saucepan, combine water and salt. Bring to a boil. Gradually stir in grits. Reduce heat to medium- low; cover and cook 5 minutes, stirring occasionally.
Remove form heat. Stir in cheese, butter and garlic powder, stir until cheese is melted. Add eggs, milk and Worcestershire sauce; mix well. Pour into greased baking dish.
Bake at 350ยก F. for 40 to 45 minutes or until set. Let stand 10 minutes before serving.
8 Servings