22 Corn Recipe Easy and Healthy - Recipe Ideas

1. Sweet Corn Muffins Recipe

  • 1 cup all-purpose flour
  • 1/2 cup yellow corn meal
  • 1/2 cup granulated sugar
  • 1/2 cup butter, melted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon corn syrup


Preheat oven to 450 degrees F. Mix the first six ingredients. Combine eggs, milk, and syrup. Mix the flour mixture and milk mixture together. Grease muffin tins and fill each cup half full of batter. Bake for 9 to 12 minutes or until brown. Makes 1 1/2 dozen large muffins or 3 dozen small muffins.

2. Figs Recipe

  • Figs (not too ripe)
  • Water
  • Sugar
  • Corn syrup (optional)
  • Few slices lemon


Wash figs thoroughly. Cover with water and boil for 2 minutes. Drain and use this water to make a thin syrup. Boil figs 5 minutes in syrup. If a sweeter product is desired, make a heavy syrup with water and sugar and combine equal parts of heavy syrup with corn syrup . Add a few slices of lemon to syrup and boil figs for 5 minutes. Pack into jars to within 1/2 inch of top with precooking syrup. Put on cap, screw band firmly tight. Process: Pints for 30 minutes in boiling water bath; Quarts for 30 minutes in boiling water bath

3. Flaky Apple Turnovers Recipe

  • 1.5 WW points per serving
  • 2 1/4 cups peeled, chopped cooking apples (about 3/4 pound)
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 10 sheets frozen phyllo pastry, thawed
  • Vegetable cooking spray


Combine apple and lemon juice in a small bowl; toss gently. Add sugar, flour, and next 3 ingredients; toss well and set aside.

Spray 1 phyllo sheet at a time with cooking spray, and cut each sheet lengthwise into 4 (3 1/4-inch wide) strips. Stack 2 strips, 1 on top of the other. Spoon 1 heaping tablespoon apple mixture onto 1 end of each strip, and spread to within 1 inch of the end; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end of the strip. Repeat the procedure with the remaining ingredients. Place the triangles, seam-side down, on a baking sheet. Lightly spray tops with cooking spray. Bake at 400 degrees F for 7 minutes or until golden. Serve warm. Makes 20 turnovers.

Per Turnover: Calories 49; Fat 0.8 g; Carbs 9.9 g; Sodium 61 mg; Fiber0 g

4. Firehouse Stew Recipe

Source: Jim Norman, Nashville Fire Department, Nashville, Tennessee

  • 1 head cabbage, chopped
  • 1 pound ground beef
  • 1/2 pound Italian or breakfast sausage
  • 2 (15 ounces) cans of diced tomatoes
  • 1 large onion, chopped
  • 1 (15 ounces) can tomato puree
  • 3/4 cup Worcestershire sauce
  • Dash of sugar
  • 3 cloves garlic, minced
  • 1/2 package sliced smoked sausage or kielbasa
  • Hot sauce to taste, optional


Crumble ground beef and Italian sausage together in a large skillet; add onion and garlic and brown meat. Drain. Pour meat mixture into the regular size crockpot or medium size stew pot. Add all remaining ingredients. Add a little water if needed. Cook 1 hour on stovetop or all day in a crockpot on LOW. Serve with cornbread.

5. Sweet and Sour Smokies

  • 8 ounces little "smokies" sausages
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1/4 cup sherry wine
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 (10 ounce) can pineapple chunks, drained
  • 1 green pepper, cut into 1-inch squares
  • 1/2 cup maraschino cherries, drained


Brown sausages. Drain on paper towels. Boil together briefly vinegar, sugar, sherry, soy sauce, and ginger. Blend cornstarch and water together and add to the above mixture. Cook until transparent. Add sausages, pineapple, green pepper, and cherries and slowly heat. May be prepared 2 days in advance. Serve in a chafing dish. Serves 6.

6. Old Bay Seasoning Mix

You can save money by making this at home.

  • 1 tablespoon celery seed
  • 1 tablespoon whole black peppercorns
  • 6 bay leaves
  • 1/2 teaspoon whole cardamom
  • 1/2 teaspoon mustard seed
  • 4 whole cloves
  • 1 teaspoon sweet Hungarian paprika
  • 1/4 teaspoon mace


In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar.

7. Corn Fritters Recipe

  • 1 pound yellow cornmeal
  • 2 cups powdered milk
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons butter
  • 2 eggs


Mix all ingredients. Fry in hot vegetable oil, dropping mixture by tablespoons into the oil. Makes about 30.

8. Barbecue Beef Stew Recipe

  • 2 pounds stew meat
  • 3 tablespoons vegetable oil
  • 1 onion, sliced
  • 1/2 cup chopped green bell pepper
  • 1 large clove garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups beef stock
  • 1 (16 ounces) can tomatoes
  • 1 (4 ounce) can mushrooms
  • 1/3 cup barbecue sauce
  • 3 tablespoons cornstarch
  • 1/4 cup cold water


Saute onion, pepper, and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Add to crockpot and cook on LOW for 8 to 10 hours. Mix cornstarch and cold water and thicken before serving. Serve over hot cooked rice.

9. Russian Black  Recipe

  • 1 1/2 cups water
  • 2 tablespoons cider vinegar
  • 2 1/2 cups bread flour
  • 1 cup rye flour
  • 1 teaspoon salt
  • 2 tablespoons margarine
  • 2 tablespoons dark corn syrup
  • 1 tablespoon brown sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant coffee granules
  • 1 tablespoon caraway seed
  • 1/4 teaspoon fennel seed (optional)
  • 2 teaspoons active dry yeast


Place ingredients into the bread machine in the order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from the pan, place it on a cake rack, and allow to cool for 1 hour before slicing.

10. Easy Cookies Recipe

  • 1/2 cup granulated sugar
  • 1/2 cup white corn syrup
  • 2 cups peanut butter
  • 3 cups corn flakes


Mix sugar and corn syrup in a 4-quart saucepan. Stir over low heat until sugar is melted and syrup is clear. Stir in peanut butter. Stir in corn flakes. Drop by teaspoonful onto wax paper. Cool.

11. Bananas Foster Crunch Cake

  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 cups mashed bananas
  • 1/4 cup light rum
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/3 cup chopped pecans
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup butter or margarine, melted


Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum and vanilla extract.

Combine 1 1/2 cups flour and next 4 ingredients; add to butter mixture, mixing until blended. Pour into prepared tube pan; set aside.

Combine 1/2 cup flour and remaining ingredients; sprinkle over batter. Bake for 55 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield: about 10 servings

Per Serving: 483 Calories; 18g Fat (33.7% calories from fat); 5g Protein; 74g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 335mg Sodium

Exchanges: 2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates

12. Strawberry-Rhubarb Pie

Flaky Crust

  • 3 cups all-purpose flour
  • 2 1/2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons chilled unsalted  butter, cut into pieces
  • About 10 tablespoon ice water


Combine flour, sugar, and salt in a food processor or blender. Using the pulse feature, cut in shortening and butter until a coarse meal forms. Blend in enough ice water, 2 tablespoons at a time, to form moist clumps. Gather dough into a ball; cut in half. Flatten each half into a disk. Wrap separately in plastic wrap; refrigerate until firm, about 1 hour.


  • 3 1/2 cups 1/2-inch thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 3 1/2 cups strawberries, hulled and halved
  • 1/2 cup packed golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg yolk, beaten, to blen with 1 teaspoon water (for glaze)


Preheat oven to 400 degrees F. Combine first 7 ingredients in a large bowl; toss gently to blend. Roll out 1 dough disk on a floured work surface to a 13-inch round. Transfer to a 9-inch diameter glass pie dish. Trim excess dough, leaving a 3/4-inch overhang.

Roll out the second dough disk on a lightly floured surface to a 13-inch round. Cut into fourteen 1/2-inch wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling, trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. Transfer pie to a baking sheet. Bake for 20 minutes. Reduce oven temperature to 350 degrees F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to a cooling rack to cool completely.

13. Licorice Drops Recipe

  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1 tablespoon black food coloring
  • 1/4 teaspoon anise extract


Put the sugars, water, and corn syrup into a saucepan over medium heat; stir. When the batch has boiled for the first time, wash the sugar crystals down from the sides of the saucepan. Put a candy thermometer in the saucepan, and cook without further stirring to the soft-crack stage

14. Royal Cashew Brittle

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1 cup chopped raw cashews
  • 1/4 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda


In a heavy medium saucepan combine sugar, syrup, and water. Cook over medium heat, stirring constantly until sugar is dissolved. Cook without stirring to the hardball stage, 260 degrees F. Stir in nuts and salt and continue cooking to the hard crack stage, 290 degrees F.

Remove from heat and stir in butter, vanilla extract, and baking soda. Pour onto a lightly greased cookie sheet. Let cool for about 5 minutes, until it can be handled. Working quickly, stretch brittle with greased fingers to about 16 x 12 inches. Cool completely and break into pieces.

To store, place pieces in layers in airtight containers with wax paper between layers. Keeps well in refrigerator up to 1 month.

15. Brisket with Cranberry Gravy

Source: Betty Crocker's Slow Cooker Cookbook

  • 1 (2 1/2 pound) fresh beef brisket (not corned beef)*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (16 ounces) can whole berry cranberry sauce*
  • 1 (8 ounces) can tomato sauce
  • 1 medium onion, chopped (1/2 cup)
  • 1 tablespoon mustard

Trim excess fat from beef. Rub the surface of beef with salt and pepper. Place beef in 3 1/2 quart or larger crockpot. Mix remaining ingredients; pour over beef. Cover and cook on LOW for 10 to 12 hours or until beef is tender.

Cut beef across grain into thin slices. Skim fat from cranberry sauce from cooker if desired; serve with beef. Yields 8 servings.

* Be sure to use a fresh beef brisket instead of a corned beef brisket. A 'corned' brisket is a fresh brisket that has been cured in a seasoned brine, which would overpower the delicate flavor of the cranberry gravy. If a fresh brisket isn't available, use the same cut of beef roast that you would use for your favorite pot roast. Also, whole berry sauce is recommended for its appearance, but you can use jellied if you like.

16. Spiced Syrup Recipe

  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • Dash of ground allspice
  • Dash of ground nutmeg
  • 1/4 cup corn syrup
  • 3/4 cup orange juice

In a small saucepan, combine brown sugar, sugar, cornstarch, allspice, and nutmeg, mixing well. Stir in corn syrup and orange, mixing well.

Cook over medium heat until thickened and bubbly, about 10 minutes. Serve hot. Maybe refrigerated in a covered container for several days and warmed in the microwave.

17. Caramel-Pecan Brownie Cups

Makes 36

  • 18 individually wrapped round caramels
  • 36 mini fluted foil or paper baking cup liners
  • 1/2 cup butter or margarine
  • 3 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup  all-purpose flour
  • 1/4 teaspoon salt
  • 36 pecan halves
  • 1 (1.55 ounce) bar milk chocolate, broken into pieces

Preheat oven to 350 degrees F. Unwrap caramels and cut each horizontally in half. Line 36 mini muffin cups with fluted liners. (Make sure to use liners in the muffin cups; brownies will stick to the pan, even if well greased.)

In a large microwave-safe bowl, melt butter with unsweetened chocolate in the microwave on HIGH for 1 minute; stir until smooth. With wire whisk, beat sugar, vanilla extract, and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half.

Bake brownie cups 10 to 12 minutes or until brownies are firm when lightly pressed. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

In a microwave-safe cup, melt the milk chocolate in the microwave on HIGH for 45 seconds; stir until smooth. Cool slightly. Place brownies on a wax paper-lined cookie sheet. Pour milk chocolate into a small self-sealing plastic bag. Snip 1 corner of bag to make 1/16 inch opening and drizzle chocolate over brownies. Refrigerate brownies for 30 minutes or until brownies are set.

Store brownies in a tightly covered container, with wax paper between layers, at room temperature for up to 1 week, or in a freezer for up to 3 months.

18. French Beef Recipe

  • 2 pounds beef round steak, very thinly sliced
  • 1 cup white wine
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 4 peppercorns
  • 3 onions, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • Parsley


Place steak in a bowl. Combine wine, thyme, bay leaf, and peppercorns. Pour over steak. Cover and marinate in the refrigerator overnight.

Place alternate layers of onions and steak in the crockpot. Pour in marinade. Cover and cook on low for 8 to 10 hours. Combine flour and butter 1 hour before serving time. Add to crockpot. Taste for seasoning and adjust as necessary. Cook until thickened. To serve, sprinkle parsley on top.

19. Kentucky Jam Cake Recipe

  • 1 cup margarine, soft
  • 2 cups granulated sugar
  • 5 eggs
  • 1 cup seedless blackberry jam
  • 3 cups sifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 cup buttermilk
  • 1 cup chopped nuts
  • 1 cup chopped dates


Cream margarine and sugar until light. Add eggs, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, baking soda, salt, cloves and allspice alternately with buttermilk, beating until smooth. Stir in nuts and dates. Pour into 4 (9-inch) layer pans, lined on the bottom with paper. Bake at 325 degrees F for about 35 minutes. Cool and spread frosting between layers and on top of the cake.


  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons butter
  • Dash of salt
  • 1/3 cup cream
  • 1 teaspoon vanilla extract

In a large saucepan mix all ingredients. Bring to a boil; cover and cook for 3 minutes. Uncover and cook to 236 degrees F on a candy thermometer or until a small amount of mixture forms a soft ball when dropped in cold water. Cool 5 minutes, then beat until thick. If too stiff, add a little hot water.

20. Oklahoma Cherry Divinity

  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 2 egg whites, stiffly beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup candied cherries, chopped


Mix the sugar, syrup, salt, and water in a saucepan and place it over low heat; stir until the sugar has dissolved. Wipe sugar crystals from the sides of the pan with a damp cloth. Clip a candy thermometer to the side of the saucepan. Without stirring, cook to the firm-ball stage (248 degrees F).

Remove the pan from the heat and, beating constantly, gradually pour the syrup into the egg whites. Add the vanilla extract and beat until the mixture will hold its shape when dropped from a spoon. Add the cherries, mix well, and drop the mixture in spoonsful onto wax paper.

21. Crispy Baked Onion Rings

Yield: 4 servings

  • 2 large sweet onions
  • 1 (7 ounces) package corn flakes cereal, crushed
  • 1 teaspoon seasoned salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon paprika
  • 1 cup egg substitute
  • Vegetable cooking spray

Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside. Combine cereal and next 3 ingredients; divide in half, and set aside.

Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of the onion rings in egg substitute; dredge in half of the crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat the procedure with remaining onion rings and crumb mixture. Bake at 375 degrees F for 15 minutes or until crisp; serve warm.

22. Divinity (with variations) Recipe

  • 2 2/3 cups granulated sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 2/3 cup coarsely chopped nuts


Cook sugar, corn syrup, and water (use 1 tablespoon less water on humid days) in a 2-quart saucepan over low heat stirring constantly, until sugar is dissolved. Cook without stirring to 260 degrees F on a candy thermometer or until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. (For best results, use an electric stand mixer, not a portable handheld mixer because total beating time is about 6 minutes and the mixture is thick.) Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly at medium speed. Add vanilla. Beat until the mixture holds its shape and becomes slightly dull. (If the mixture becomes too stiff for the mixer, continue beating with a wooden spoon.) Fold in nuts. Quickly drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 4 hours, but no longer than 12 hours, until candies feel firm and dry to the touch. Store in an airtight container at room temperature. Yield: 48 candies (1 per serving).

Per Serving: 69 Calories; 1g Fat (13.9% calories from fat); trace Protein; 15g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrate.

Divinity is divine candy. To add your final touch, indulge in one of these variations:


Add 1/2 cup chopped candied cherries; use almond extract instead of the vanilla extract.


Add 1/2 cup crushed hard peppermint candies and, if desired,2 or 3 drops of red food color.


Add 1/2 cup semisweet chocolate chips, 2 drops green food color, and 1/4 teaspoon mint extract.

NOTE: Making divinity can be a little tricky, but it helps if you start with the spoonful test. Drop a spoonful of the divinity mixture onto wax paper. If it stays in a mound, it has been beaten long enough. If the mixture flattens out, beat another 30 seconds and check again. If the mixture is too stiff to spoon, beat in a few drops of hot water until a softer consistency is reached.