Sweet Corn Recipe – Week 2 – Nana’s Baked Corn

Man this summer is flying by! This is definitely the “year of the weddings” for me and I love it. Weddings are awesome. I had the honor of being a bridesmaid for my BFF DanaDoodle this past weekend for their GORGEOUS wedding near Chicago. Can we just talk for a couple minutes about legit Italian food? I’m not talking Olive Garden here people. I’m talking like the real stuff. All 47 courses of it. Calamari, vodka cream sauce, prosciutto, tiramisu, creamy chicken, mozzarella, do I need to say more? It was heavenly.

Everything about this wedding was beautiful – especially the bride!

That’s enough jibber-jabber, let’s get down to the meat and potatoes of this post. Well actually, the baked corn of this post.

The original baked corn recipe came from my Nana, who is my maternal great-grandmother. I made a couple little changes to use the fresh sweet corn instead of canned corn/creamed corn. Let’s get to it!

Nana’s Baked Corn 


9 -10 ears fresh Ruby Branch Farms Sweet Corn

1/2 stick butter

4 eggs

2-3 T. flour

1-2 T. sugar

1-1/2 cups heavy cream

1 cup sour cream

1 box Jiffy corn muffin mix

Salt and Pepper to taste

The Process:

First of all, we have to make the “creamed corn.”

Start off by cutting the kernels off of 4-5 ears of sweet corn.

Melt about 2-3 tablespoons of butter in a pan.

Any recipe that starts with butter is a winner for me.

Once it’s melted, add about the same amount of flour. Maybe a little more, maybe a little less. Enough to soak up all the butter.

Do you own a flat whisk? No? You need one.

Cook the flour and butter over med/low heat for a couple minutes to cook out some of the flour taste.

Then grab a bottle of the good stuff.

There is something serene about the picture. Pouring heavy cream… ahhhhh….

Heavy cream. What did you think I was talking about?? Start off with a cup, add more as you need it. It will start to thicken up really quickly. Best to keep stirring it around. Once it gets really thick and yummy, add in your corn.

corn gravy
I almost just stopped the recipe right here. Holy Moly that’s yummy!

Pretty much you just made corn gravy. You’re welcome. At this point, throw in some S&P and a little sugar. Then you’ll need to taste test about 4 wooden spoonfuls for quality assurance. Pull it off the heat and let it hang out.

Now cut the corn off of the rest of your ears and throw it in to a bowl. Add the sour cream, 4 eggs, and a little more sugar. Mix all of that together until it is thoroughly combined. If your creamed corn is still warm, you will need to temper your corn/egg mixture. So grab a small spoonful of the warm mixture, add it to the cold mixture and stir. Repeat that process a couple times. If you were to just dump all the cold into the warm you could scramble your eggs. Nothing good can come from that.

Once you are sufficiently tempered, throw what’s in the bowl into the skillet with the creamed corn. Mix it all together until it’s happy. I’m using a 10″ cast iron skillet. If you don’t have a cast iron skillet you can use any kind of casserole dish you have.

Then grab a box of America’s Favorite.

In an ever-changing world, it’s nice to know that some things will never change. Like Jiffy.

Sprinkle the deliciousness all over the top. I used the whole box because it feels so good to be bad.


Once the top is covered, throw some pads of butter on the top. I’m sorry if you’re on a diet this week.

I almost forgot to take a picture, hence the fact that it’s in the oven. Luckily the butter wasn’t completely melted yet.

Stick that bad boy in the oven on 350 degrees for about an hour. (Keep an eye on it. Your cooking vessel will determine how long it will take!)

Oh Baby.

Oh that’s a beautiful sight to behold.

Get on my plate!

Serve it up hot!

Baked corn is the perfect side dish for TONS of meals. We had it with pork chops, baked potatoes and fresh from Indiana squash/zucchini (thanks Jojo!) last night. It’s easy enough for a weeknight dinner, but fancy enough to impress the in-laws.

Happy cooking, friends!



Sweet Corn Recipe – Week One – Delish Corn Salsa

I hope you all had an awesome 4th of July weekend! Mine was pretty outstanding, thanks for asking. What did I do?

I made mini peach cobblers

Whats more American than peach cobbler? Nothing! Except maybe apple pie. And baseball. But other than that, nothing!

I went to my Stockdale’s BFF’s wedding! It was beautiful. She rode her favorite horse, Cat, to the alter. I cried. It’s what I do. They had brisket at their wedding. There’s a reason we are friends.

Did I mention how GORGEOUS she is?

While driving home to a friends house for a cookout I came across a group of cows standing in the middle of the road. There I was, in the dark, in my dress and 4 inch wedges herding cows across a busy state highway. Thankfully there were plenty of people sitting in their cars watching me. Just a typical Laney day.

Once I got to my friends house I gorged myself on sweet corn and my LP’s famous pasta salad. She puts mini pepperonis in it. It’s heavenly.

I did nothing noteworthy on Sunday. I don’t feel bad about that.

Now that you all have been recapped on my weekend, lets get back to the real reason for this post: Sweet Corn Recipe’s.

I totally understand that not everyone in the world can eat corn on the cob all day, every day, for their entire lives like I can. So for those of you that are fans of fresh sweet corn, but tend to burn out on the “on the cob” situation, I’ve decided to channel my inner Ree Drummond and help y’all out. It is my promise that I will share one sweet corn recipe a week for every week that we have sweet corn to sell. (That way you all don’t have an excuse to not buy delicious Ruby Branch Farms sweet corn every week! ha!)

I loooove this recipe. It’s sooo easy and sooo delicious. The cool thing about it is that I never make it the same twice. It can be totally customized to what you like and have on hand. The only mandatory ingredient is fresh sweet corn, from Ruby Branch Farms, of course! 🙂

I apologize for the poor iPhone quality photos. The problem is that I don’t have a fancy camera. Plus, I don’t know how to work a fancy camera. There’s also the whole “I have no eye for anything artistic” thing. Whatever. I’m awesome at other stuff. Like making delicious corn salsa.

RBF Sweet Corn Salsa  


4-5 ears fresh Ruby Branch Farms Sweet Corn

1 can black beans, drained and rinsed

1/2 Jalapeño finely chopped (if you dig spicy use the whole one!)

1 small red onion finely chopped

1/2 avocado diced

1/2-3/4 quart of cherry tomatoes(or any other type of ripe tomato)

1 bunch fresh cilantro

1 lime

1 tsp. sugar

Salt and Pepper to taste


Shuck and rinse your sweet corn, and put it on a HOT grill pan that has a light coating of olive oil. Turn the ears until they get good grill marks all the way around. We aren’t really cooking the corn, just getting those pretty and delicious grill marks.

If your smoke detector goes off during this step you are doing it right.

Open up your can of black beans, drain them into a strainer and rinse thoroughly. Set them to the side to dry off a bit.

While that is going on, dice up your red onion. I loveee red onion, some people aren’t huge fans. You can use as little or as much as you want.

Whenever MyFarmer walks in while I’m chopping onions I like to pretend like I’m crying for a real reason. He never falls for it.

Then super finely chop your jalapeno. Almost a mince but not quite. I took out the membranes and seeds because I’m a bit of a spicy wimp and that is where most of the heat lives. I also had a random little sweet banana pepper hanging out in my garden, so he went in there too.

I have a butcher block for my island in the kitchen. It’s the best thing ever.

Halve your cherry tomatoes. Or you can chop up a regular tomato or two. Or you can opt out of tomatoes. So many choices!

Dice up your delicious, creamy, yummy, avocado. If you think you don’t like avocado, do yourself a favor a put some in your corn salsa. All of the flavors blend together and it is delish. Just trust me.

Tired of the avocado cutting drama? Use your paring knife and slice that bad boy still in his skin (don’t go through the skin!). Once he’s thoroughly cut up, turn him inside out and out comes perfectly diced avocado. Magic!

By this point your sweet corn should be done and cooled off enough to handle, so start cutting the corn right off of the cob. Don’t be afraid to really get down into the cob. That’s where all the sweetness lives.

At this point corn should be flying all over your kitchen. Make sure you do this the day before your cleaning lady comes! 😉 Also, be careful. Please don’t chop off your finger because of me. I don’t want to live with that guilt. 

Grab a handful of cilantro. Roughly chop about half of your handful, and mince the other half. Side note, did you know that cilantro tastes like soap or metal some people? There’s a real scientific reason for it. My condolences to those people because cilantro is AMAZING.

Once everything is in the bowl, grab your lime and squeeze half of the juice over everything. Then throw in your sugar, and a pinch of salt and pepper. It is delicious and nutritious at this stage, but I suggest that you cover it up and stick it in the fridge for a couple hours, and oh baby, you’ve created a beautiful piece of sweet corn art.

Come here to me!

You can serve this corn salsa up how ever you want! It’s a big hit as a dip with tortilla chips(I suggest the scoop variety), it can be used as a pico de gallo substitute for your Mexican meals, over cilanto-lime quinoa and/or rice, on tacos and fajitas, or just eaten shamelessly with a spoon out of the bowl with the refrigerator door standing open. Totally up to you.

I’ll leave you with a terrible joke:

Why can’t the corn farmer keep any secrets? There’s too may ears around!

-Laney Drummond

Date Night With ScubaSteve

Every once in a while ScubaSteve and I find ourselves alone on the homestead. During these times he usually invites me to dinner with him. Most ladies would die at the thought of having to sit through an awkward dinner alone with their father-in-law, but luckily Scuba and I have 2 favorite conversation topics that are foolproof and entertaining: cows and making fun of MyFarmer.

Our evening usually begins with me pulling up to his house and him asking me if we are going to have breakfast or dinner. I remind him if I didn’t have to mow every bleeping yard on this side of county I wouldn’t be getting there so late. He chuckles.

The conversation generally starts with Delilah, as do most of my conversations. We talk about how beautiful and amazing she is, how great of a momma she is, how she is the best cow in the world, etc. Okay, actually I say all of this while Scuba rolls his eyes and orders a bourbon. I mean look at her, do you blame me?


Nope, didn’t think so.

Then it generally moves to an embarrassing story about MyFarmer and cows. One of my personal favorites is from when he was a little tyke. Apparently his steer decided to take a fairly long siesta and refuse to get up… at a show… in the middle of the arena. Like, long enough that the show had to be put on hold. I get tickled every time Scuba tells that story.

At some point in the evening we talk about Limousin and Simmental cattle. Scuba loves him a good Limousin and Simmental. I love me a good Corriente. We agree to disagree.

One thing we refuse to agree to disagree about is The Great Laney and Scuba Milking Shorthorn Debate of 2014. It all started when I made reference to seeing Shorthorns at a dairy cow show. Scuba swears they are a beef breed, I continue to refer back to the fact that the breed I saw was MILKING Shorthorns. We called in a few cattle experts and a veterinarian and all agreed with me – they are in fact a dairy breed. BOOYA! It’s still a sore subject. We usually divert from that conversation quickly, before we start yelling at each other in the Mexican Restaurant.

Then we go back to an embarrassing MyFarmer and cow story. Like the time Delilah got out of the pasture and she ended up chasing him across the field in the gator. I should add that Drew was in the gator, not Delilah. I need to do a better job telling stories. Although imagining Delilah chasing MyFarmer in the gator while he runs and screams for his life is hilarious.

We then will move on to what kind of bull we should breed Delilah to. ScubaSteve says double-muscled bull of some sort, and I remind him that I will continue to breed her to whatever bull Mr. Rod has at his house because our cow summer camp arrangement is pretty much fabulous. He nods his head in agreement.

At some point during all of this we will, without fail, meet almost every single person Scuba knows in our small town. As luck would have it, I’m almost always looking very supermodel-esk with my clothes covered in lawn clippings and cow slobber and shoes that smell like horse urine, so people are always thrilled to meet me. I swear one of these days I’m going to introduce myself as Scuba’s girlfriend. Let’s give small town USA something to talk about!

Our evening always ends with me thanking him for dinner and telling him that I love him. Scuba mumbles something like, “Yeah, yeah, whatever. Go away. See you tomorrow.”

Our relationship is beautiful.

-Scuba&Laney 4-eva