How to Make a Corn Loaf

I have a personal aversion to the word "loaf." I don't know. Something about it just sounds and seems gross. However, this recipe has changed my mind. My friend Patty Millay has been helping a mutual friend prepare for a yard sale. It was there that she stumbled across a really funny (and tasty) book. That book is loaded up with all kinds of southern recipes. One of them- Corn Loaf.

Chad Benefield

From Patty Millay:

I've been helping a friend prepare for a garage sale and in the process and I hit cookbook gold! This particular cookbook title was so unusual that I had to read it twice. It's called Being Dead Is No Excuse - The Official Southern Ladies Guide to Hosting the Perfect Funeral!

This book gives you all kinds of advice from what not to wear, floral intentions, hymn selections and a ton of good ole southern recipes. I picked this one for you as I have fresh corn, tomatoes and bell peppers in the garden, so I had very little to purchase.

The cookbook introduction to this recipe is "One of our non-cooking friends makes this, but only when someone has passed."

CORN LOAF

2 cups fresh corn kernels
1 cup chopped yellow onion (I omitted this)
3 minced green onions
1 cup chopped green pepper
1 cup chopped tomato (seeded and drained)
2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup yellow cornmeal
1 cup extra sharp cheddar cheese grated
2 eggs beaten

1/2 cup evaporated milk
1/4 cup water
1/4 cup sour cream

Get our free mobile app

DIRECTIONS

Preheat your oven to 375 degrees.

Combine corn, onions, green pepper, tomato, salt, cayenne, cornmeal, and cheese. Allow this to rest for 30 minutes. Patty's not quite sure why this has to rest (or what the heck it's doing while it does it, but she followed the suggestion anyway).

Combine beaten eggs with evaporated milk, water and sour cream. Be sure that the eggs are well incorporated into the wet mix then add to your vegetable mixture. Bake in a well buttered loaf pan for 1 hour.

After baking, let the dish sit for 20 minutes before you serve. Then, like a loaf of bread, you slice it. I'll add this. It is very dense. Just like a loaf of bread. Plus, that small 1/4 teaspoon of cayenne pepper gives it the perfect amount of spice and kick.

If you'd like to check out and order your own copy of Being Dead Is No Excuse - The Official Southern Ladies Guide to Hosting the Perfect Funeral!, CLICK HERE!

What's Cookin'? is sponsored weekly by Kight Kitchen Interiors.

LOOK: Food history from the year you were born

From product innovations to major recalls, Stacker researched what happened in food history every year since 1921, according to news and government sources.

Gallery Credit: Joni Sweet

Filed Under: What's Cookin'