Creamed Zellwood Corn

"Creamed" Zellwood corn...is anything better?!

This method of "creaming" corn is a family favorite. The task always belonged to my Aunt Bertha until she could no longer stand at the kitchen sink or hold a knife steady. She was 96 when she passed away and we all still miss her "fried" corn as we called it back then. I assume it was called fried corn because it was prepared in a cast iron skillet.

If you have never heard of, or tried Zellwood corn you simply haven't lived a full and satisfying life. Yes, it's that good. It is Silver Queen corn but the soil in Zellwood, Florida, where it is grown, is what makes the corn so good. The Zellwood Corn Festival is held toward the end of May each year. Zellwood is wide spot in the road just northwest of Orlando. Come see us some time!

Step 1: Shuck the Corn

Remove the husks from the cobs and clean off as much silk as possible. Rinse the corn and set aside.

You Will Need...

• 12 Ears of fresh "Silver Queen" or "Candy Cane" corn preferably from Zellwood FL
• A very sharp knife
• A very wide and deep bowl
• A large frying pan or dutch oven
• One stick butter, salt, pepper
• An apron is strongly recommended

Step 2: Cut the Corn

Cut just the tops of the corn kernels from the cob into the bowl, leaving about half the kernel. (To keep clean up to a minimum place the bowl in the kitchen sink.) Using the dull side of the knife, scrape the remaining kernels from the cob creating the "cream" from the corn.

Note: A commercial corn scraper may be purchased in most discount stores and makes the job of scraping the cob a little quicker. I prefer the texture of the corn when a knife is used but the taste of the finished dish is not vastly different.

Step 3: Cook the Corn

Melt the stick of butter in the frying pan or dutch oven. Once melted, add the corn to the pan and heat on low. Add salt and pepper to taste. (Start with 2 teaspoons salt and 1 teaspoon pepper.) Heat the corn for about 10 minutes. Do not over heat or heat too quickly as this can make the corn tough. Taste for seasonings and make adjustments if necessary. Remove from heat and allow corn to rest, covered. The corn will continue to cook through. Enjoy!!

Fresh corn is not available very long in Florida. The harvest is May and June and again in October for one month. Therefore I prepare several dozen ears of corn at one time and freeze for the late summer months, holidays and mid winter. I use quart bags to freeze the corn after it's cooked

Squash Casserole

Tootsie's Squash Casserole = Simple and yummy!

This is a family favorite for the last 50 years! It is a very simple casserole, travels well and is usually requested for a "pot luck." It is a recipe from my former mother-in-law, Tootsie, who was an amazing southern cook. She learned from the best, her mother, "Gran" Griffin. Gran Griffin consistently advised that you "always add as much sugar as you do salt" to any vegetable while it is cooking. This is a common practice in the south that does help green vegetables retain their bright green color. I have found it necessary to eliminate the sugar for health reasons.

My son is now the squash casserole expert and my granddaughter is quickly usurping that role. At 18 years old she is a surprisingly good cook and enjoys her time in the kitchen. She is not afraid to experiment and deviate from recipes. She has created a few good recipes of her own. The tradition continues....

I hope you enjoy this tried and true casserole!

Ingredients & Preparation

You will need
3 cups Yellow Summer Squash - Sliced 1 medium Onion - rough chopped 1 cup Milk 1 large Egg - slightly beaten 2 cups Sharp Cheddar Cheese 1 cup Saltine Crackers - crushed 6tbsp Butter Salt and Pepper to taste

Step 1: Cook the Squash

Combine the sliced squash, chopped onion, salt and pepper in a heavy, covered pot. Add enough water to stew squash, about 2 inches. Cook over medium heat until squash is tender. Drain squash and return to pot.

Step 2: Combine Ingredients

Add butter and cheese to hot squash, cover and allow to melt. Combine milk and slightly beaten egg and add to squash mixture. Add crushed saltines and salt and pepper to taste, mix. Pour into 9 X 13 greased baking dish.

Step 3: Bake the Squash Casserole

Bake the casserole in 350 degree oven until slightly browned on top. Remove from oven and allow to set for about 10 minutes before serving.

Serves:  8
Preparation Time:  20 Minutes
Cooking Time:  45 Minutes
Oven Temp:  350 Degrees