501(c)3

 

Why are foodways important?

Foodways is the study of what people eat and why. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences.

 

 

Why is recognition of diverse foodways valuable?

Preserving our past and present for the future by research, documentation and oral histories. It is culinary anthropology on the hoof, paw, root and leaf.

 

 

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Contestant, Wisconsin State Fair, 2013

 

Greater Midwest Foodways Alliance

FAMILY HEIRLOOM RECIPES

 

Wisconsin State Fair

August 4, 2013

 

 

Contestant:

Grandma's Baked Corn

Donna Westray, West Allis, Wisconsin

 

 

My grandmother, Dolly Francis was German and Indian and was the first to make Baked Corn. (I did change one thing, using cheese crackers instead of saltines). I don't know when she first made it; she died at the age of 92 in 1981. We always had it at family dinners and church potlucks. My mom, Nellie Ford, made it also; she died when I was 12 in 1954. My aunt Dorothy Seibt, Nellie's sister, also made Baked Corn and it was her son's favorite dish. Now I am a grandmother and have been making it for my family and for church potlucks. This photo is a 3 generation picture. My Grandparents are in back, my Great-Grandma in front on a chair, the two teen girls and preteen boys are my mom, her sister and 2 brothers.

 

 

Contestant:

Grandma's Baked Corn

Donna Westray, West Allis, Wisconsin

 

 

2 cans (10 oz) creamed corn

1 can (10 oz) Whole kernel corn, drained

2 c white cheese cracker crumbs

1/2 c milk

1 tsp salt

1/2 tsp pepper

2 eggs, beaten

1/4 c melted butter

 

 

Preheat oven to 325 degrees.  . In a bowl, combine the 3 cans of corn, eggs, milk, salt and pepper, mixing all together. Add 1 c cracker crumbs and mix well. Butter 1-1/2 qt casserole dish. Pour corn into dish. In a small bowl, mix together the remaining cracker crumbs and the butter. Sprinkle over the corn. Bake 45 minutes. Makes 1 casserole of Baked Corn. Enjoy!