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It’s that wonderful veggie, corn, today. Looking through articles that pertained to corn, I came across this delightful legend concerning corn tamales that saved Cortez and his men from starvation and death. It seems that when the Indians finally realized that Cortez was not the Great White God, they decided to run him out of town by treating him like the usual enemy… depriving him of food.

The legend continues that love stepped in to save the handsome Cortez in the form of a beautiful Aztec maiden who was madly in love with him. She pretended to the Indians that she was angry at her lover, and they joined her in pelting him with corn tamales. These were quickly eaten by Cortez and his men. Love and corn saved the day for them!

Unfortunately, Cortez did not always have a lovely Indian maiden on hand to save him.

Moral of the story? Keep your guard up when making tamales…you might get one in the head. Corny? Yes!

BRUNCH CORN
WITH SAUSAGES
12 link sausages, cooked and browned according to package directions
3-10 oz. pkgs. frozen corn in butter
2 T. flour
1/2 c. milk
2 eggs, separated
Salt and pepper to taste
1/4 c. each diced green onions, green pepper and pimiento

Put cooked sausages, covered, in skillet over very low heat to keep warm. Heat pouches of corn in boiling water according to pkg. directions; separating butter sauce and emptying pouches into a strainer. Blend flour into butter sauce; add milk, stirring to blend.

In a small bowl, beat egg yolks with salt and pepper and add to sauce. Mix corn with onions, pepper and pimiento. In small deep bowl, beat egg whites until stiff, but not dry; fold into sauce mixture.

Gently stir in corn and pour into greased 2-qt. baking dish (6 cup). Bake at 350 degrees for 25 minutes. Put sausages on top; continue baking for 5-7 minutes. Makes 6-8 servings.

Note: You may substitute a 4 oz. jar of canned pimiento, drained, for fresh pimiento. Serve with scrambled eggs, muffins and fresh fruit, if you wish.

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CORN ‘N BEAN BAKE
1-16 oz. bag frozen cut green beans
1-15 oz. can whole kernel corn, drained
1 can cream of mushroom or cream of chicken soup, undiluted
1 c. shredded cheddar cheese, divided
1/2 c. coarsely crushed butter-flavored crackers (about 12 Ritz or Town House)

In a bowl, combine first three ingredients and 1/2 c. cheese, spoon into greased 1-1/2 c. baking dish. Top with crackers and rest of cheese. Bake, uncovered, at 350 degrees for 35 minutes or until hot. Makes 4 servings.

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A corn dessert? You betcha!

CORNY CAKE
1-17 oz. can cream-style corn
1/2 c. packed brown sugar
3/4 c. sugar
3 eggs
1 c. canola or vegetable oil
1 T. baking powder
2-1/4 c. flour
1 t. each, baking soda and cinnamon
1/2 t. salt
1/2 c. raisins
1/2 c. chopped walnuts or pecans

Caramel frosting:
4 T. butter or margarine (not spread)
1/2 c. packed brown sugar
1/2 c. milk
2-1/2 to 3 c. powdered sugar

In a mixing bowl, combine corn and sugars, add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. Pour into greased 9x13-in. baking pan. Bake at 350 degrees for 30-35 minutes or until cake test done. Cool thoroughly. Frosting: Bring butter and brown sugar to boil over medium heat. Remove from heat, stir in milk. Stir in powdered sugar until frosting is of desired consistency. Frost cooled cake. Makes 12-15 servings.

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Thought for the Day: Ask God to bless your food, but don’t expect Him to make your bread.

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