Thursday, May 6, 2010

Class Notes: Saturday Planning for Simple Cooking with Sue Walker

Saturday Planning for Simple Cooking
with Sue Walker
Corn Recipes:
I always end up with leftover corn...don't ask me why.
Sweet Corn Bread
This is good with any soup or chowder.
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/4 cup butter, melted
  • 1/2 - 1 cup corn


  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Combine the egg, sour cream, milk and butter and corn; stir into dry ingredients just until moistened.
  2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 min until a toothpick inserted near the center comes out clean. Serve warm.
Chipotle and Roasted Corn Salsa
This is great with tortilla chips or grilled chicken/ fish
  • cooking spray
  • 2 cups frozen corn
  • 2 vine-ripened tomatoes, cut into 1/1 inch pieces
  • 1 small red onion, diced
  • 3/4 cup diced red bell pepper
  • 2 jalapeno peppers - seeds removed and reserved, flesh minced
  • 2 teaspoons finely chopped canned chipotle pepper
  • 4 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro
  • salt to taste


  1. Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
  2. Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil and cilantro. Season with salt to taste.

Corn Chowder

You can also add a bit of leftover ham or bacon to this recipe. Use leftover corn to make up a total of 2 cups.


  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped onions
  • 1 (14.75 oz) can cream-style corn
  • 1 (15.25 oz) can whole kernel corn
  • 1 cup milk
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, minced
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon dry sherry
  • 1 pinch ground cayenne pepper
  • 1/2 teaspoon dried parsley


  1. Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.