It’s corn season


When I think of fall and the holidays that follow, I think of cooking a variety of corn recipes.

I think corn goes well with meat dishes and is a great side dish any time of the year. This week, I’ll be sharing recipes that have been a staple in my home and featured at many buffets and sit-down meals.


I should mention the Jiffy Company, located in Chelsea, Michigan. My first recipe this week was my mom’s favorite and a staple in her kitchen.

I love sweet corn and the versatility of using it. Have fun creating magical fall dishes and discover the gift of peace at the family table.

Henry David Thoreau said this:

“I believe in the forest, and the prairie, and the night where the corn grows.”

I couldn’t agree more!

Jacqueline Iannazzo-Corser is a staff writer for The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at Arthur Lesow Community Center, and assistant professor of culinary arts at Monroe County Community College. She can be contacted at [email protected]

Mom’s Jiffy Corn Casserole

For 8 to 10 people


  • ½ cup butter melt and let cool
  • 2 large eggs
  • 1 package (8.5 oz) dry cornbread mix
  • 1 (15 oz) frozen or fresh whole kernel corn
  • 1 box of 14.75 oz. Cream Corn
  • 1 cup sour cream


  • Preheat the oven to 350 degrees.
  • Spray an 8×8 baking dish with cooking spray.
  • In a medium bowl, combine all ingredients.
  • Pour and distribute evenly in the prepared dish.
  • Bake for 45 to 50 minutes or until top is golden brown.

Easy corn cream recipe

For 6 to 8 people


  • 1 15 oz. can of drained whole kernel corn
  • 1 14.75 oz. can of creamed corn
  • 1 8.5 oz. packet of dry cornbread mix
  • 1 cup sour cream
  • ½ cup melted butter
  • 2 eggs – beaten


  • Preheat the oven to 350 degrees.
  • Grease a 9 x 9 inch baking dish.
  • Combine whole and creamed corn, cornbread mix, sour cream, melted butter and eggs in medium bowl until well combined.
  • Pour into the dish.
  • Bake in a preheated oven until the top is golden brown. Bake the casserole for 45 to 50 minutes or until a toothpick comes out clean.

Corn fritters

Gives 32


  • 6 cups corn (fresh, frozen or canned)
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1½ cups heavy whipped cream
  • 2 teaspoons baking powder
  • 2 tbsp. sugar
  • Olive or vegetable oil
  • Salt and pepper to taste
  • Sour cream
  • Shallots or parley
  • Applesauce


  • In a large bowl, combine corn kernels, flour, sugar, baking powder, salt and pepper to taste.
  • Stir in the eggs and heavy cream until the batter is smooth.
  • Line a baking sheet with parchment paper and another baking sheet with paper towels.
  • Using a large sauté pan, pour olive oil or vegetables into the skillet over medium-low heat.
  • When the oil is heated, pour 3-4 tbsp. of dough and fatten it slightly so that the donuts have a round shape.
  • Cook the donuts for 3 minutes then flip once and cook for another 3 minutes until golden brown and cooked through.
  • Place the donuts on the paper towel plate to soak the loose oil.
  • Repeat the steps until the end
  • Top the corn fritters with green onions or parsley sour cream and applesauce if desired.

Cornbread with Bacon and Peppers

Stove style

For 10 people


  • 1 1/2 cup cornmeal
  • 1 cup flour
  • 2 teaspoons baking powder
  • 3/4 tsp salt
  • 1/4 cup sugar
  • 1 cup grated cheddar cheese
  • 6 slices of bacon
  • 2 to 3 bell peppers (mix colors)
  • 1 cup milk
  • 1/4 cup butter


  • Preheat the oven to 400 degrees.
  • First fry the bacon and drain it on a plate covered with kitchen paper.
  • Place a 10” iron skillet in the oven to heat.
  • Melt the butter and mix with the milk and eggs in a bowl.
  • In a bowl, combine cornmeal, flour, baking powder, salt and sugar.
  • Chop the peppers, crumble the bacon and add to the mixture.
  • Then add the wet mixture to the bowl and mix the whole mixture well.
  • Remove the skillet from the oven and place it on a cutting board.
  • Pour the cornbread mixture into the hot skillet. Put in the oven and cook for 25 minutes.
  • Test for doneness by inserting a toothpick in the center of the cornbread. Otherwise, cook for another 5 to 8 minutes.
  • Once cooked, remove the cornbread from the oven and let stand.
  • Cut and serve with butter, apple butter or jam.

Note: If you don’t have an iron skillet, you can use a round casserole dish, adjust if necessary.

Corn Soup with Herbs and Vegetables from the Garden

For 8 people


  • 6 cups sweet corn (frozen-thawed)
  • 2/3 cups diced red-skinned potatoes
  • 1/3 cup celery, chopped
  • 1/3 cup carrots, chopped
  • 1 clove garlic, minced
  • 1/3 cup onion, chopped
  • 4 cups chicken broth – low salt
  • 1 to 2 tbsp. olive oil
  • 2-3 tbsp. fresh or bottled parsley
  • Salt and pepper to taste
  • Parmesan cheese


  • In a large pot, pour the oil and heat over low to medium heat.
  • Add potato, carrot, celery and onion.
  • Cook until al dente.
  • Finally add the garlic and cook for another 30 seconds.
  • Pour in the chicken broth and stir.
  • Add salt and pepper to taste.
  • Bring to a boil then cover and reduce to low heat for 4 minutes.
  • Add the corn and cook covered for 15 to 20 minutes until the contents are tender.
  • Garnish with Parmesan and serve.

Note: You can add or subtract vegetables for varying tastes


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