Indian Corn Cake Food

INDIAN CORN CAKE

Steps:

• Bake cake in a 9 inch pan per box instructions.
• Let cake cool for 10 minutes and then de-pan the cake onto a cooling rack.
• Cool cake completely.
• After cake has cooled, place in deep freezer for about 30 minutes. This will help in cutting.
• Cut cake into 3 elipses. See photo in photo section.
• Place pieces on cardboard and frost.
• Arrange Reese's Pieces on cake to simulate kernels.
• The stocks are made from a light weight paper brown bag. Cut paper into strips to resemble corn stocks and add to cake.
• Tie twin or yarn around corn stocks.

INDIAN BAKED CORN

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

ASIAN STYLE CORN CAKES

Steps:

• Bring a saucepan of water to the boil.
• Remove kernels from corn cobs.
• Place in the boiling water, return to the boil, then allow to boil for about 2 minutes.
• Drain remove to a mixing bowl and allow to cool a little.
• Add all remaining ingredients (except oil) and mix well.
• Heat the oil in a large frying pan over medium high heat; place heaped tablespoons of mixture in the oil, flattening each cake a little.
• Cook about 5 minutes on one side (until set and golden), turn and cook a further 2 minutes on other, or until cooked through and golden on that side.
• Repeat with remaining mixture.
• Serve with lime wedges, or an Asian style dipping sauce of your choice.

INDIANA CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Dice bacon and cook. Drain and set aside. Reserve half of bacon drippings to saute the vegetables with.
• Melt butter over medium heat in a large pot.
• Saute onions, celery, and bell peppers until tender.
• Stir in flour, then sour cream, until well combined.
• Add in thawed corn and most of the bacon bits and season with salt and pepper at this time.
• Pour mixture into 9X13" glass baking casserole dish. Sprinkle on the remaining bacon bits over the top.
• Bake for 30-45 minutes, until top is lightly browned.
• Garnish with chopped parsley for that extra "pop" of color.