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District of Kent Centennial Cookbook Corn Recipes

Colour photograph of mason jars of vegetables, fruit, and jam stacked in wooden crates.

Jars of produce on a table at the Agassiz Fall Fair, 1990s.


An entire chapter in the District of Kent Centennial Cookbook, published in 1994 by Agassiz-Harrison Community Services, is devoted to corn recipes. Some of the tastiest are shared for you to enjoy.

Johnnie Cake (A Heritage Recipe contributed by Isa Taylor)

¼ cup  butter
1 cup     sugar
2             eggs, well beaten
1 cup     flour
3 tsp.    baking powder
1 cup     cornmeal
1 cup     milk
¼ tsp.  salt

Cream butter well. Blend in sugar and combine thoroughly with eggs. Add sifted dry ingredients and milk. Bake in a 350oF oven for 45 minutes or until done. Serve warm with butter and Rogers Golden syrup.

Corn-Cheese Casserole

6 tbsp.  butter
3 cups  corn kernels
2 tbsp.  onion, finely chopped
½ tsp.   salt
¼ tsp.   black pepper
1 cup    swiss cheese, shredded
½ cup   heavy cream

Dot bottom of a 2 quart casserole dish with 3 tablespoons of butter. Combine corn, onion, salt, pepper, and ½ cup of cheese in a bowl and pour into dish. Sprinkle with remaining cheese and dot with butter. Pour cream over the mixture. Bake uncovered in a 375oF oven for about 20 minutes or until the corn is tender and the cheese is melted.

Corn Fritters (Contributed by Carol Mackay)

2             eggs
½ cup  milk
1 cup     flour
1 tsp.     baking powder
1 tsp.     salt
2 tsp.    melted shortening
2 cups   corn kernels

Beat eggs until well mixed. Add milk and mix. Add dry ingredients and mix. Add melted shortening and stir in corn. Drop by spoonfuls in hot deep fat at 375oF. Cook for about 5 minutes until golden brown and crisp. Drain on a paper towel.


Colour photograph of three women and a girl shucking corn. They are surrounded by piles of grey crates, filled with corn, stacked knee high.

Four female volunteers sitting and shucking corn at the Agassiz Fall Fair, early 2000s.