As like many of you fellow food bloggers, my television is almost always on either the Food Network or the Travel Channel and lately I have been hooked on Andrew Zimmern’s show, Bizarre Foods America. Some of the dishes he eats on this show are repulsive; however, there are a lot of great traditional recipes that may have been unknown or have gone forgotten – corncob jam being one of them.
I love making jams and jellies but I usually only get around to doing this once or so a year. Now, I have never before had corncob jam but many say it has a sweet honey like flavor to it, and I love honey, so I thought I would give it a try.
The process is surprisingly simpler than making a traditional jam with fruit and just as sweet. There is almost a buttery aspect to the jam, the sugar brings out the sweetness of the corn yet maintains the heartiness of the vegetable. Knowing I was going to need a vessel for this jam, I whipped up a quick, and I mean quick, batch of drop biscuits.
A hot drop biscuit with a little butter and corncob jam for breakfast overwhelms your body with this warm country sensation unlike any other. So next time you are about to throw those corncobs in the garbage, throw them in a pot of water first … there is a few jars of delicious jam ahead.
Corn Cob Jam
Inspired by an episode of Bizarre Foods
8 Ears of Corn
2 Quarts of Water
¼ Cup of Lemon Juice, freshly squeezed
4 Cups of Granulated Sugar
1 Box of Pectin
Method
Start by bringing the water to a rapid boil in a large stockpot. After shucking the husks and removing the kernals, place the cobs in the boiling water. Let the cobs boil for about an hour. Strain the corn-infused water through cheesecloth to remove any corn remnants and place the corn “juice” back into the pot. Combine the lemon juice with the corn “juice” and begin to simmer.
In a separate bowl combine the sugar with the pectin followed by transferring the pectin sugar into the corn juice and bring to a rapid boil. Once the mixture has begun to boil add in the remaining sugar and continue to boil for 1 – 2 more minutes, stirring constantly, and then remove from heat. Handle the corncob jam as you would any other jam and individually jar them.
Rustic Drop Biscuits
Inspired by Abigail Chipley from Real Simple
Makes about a dozen biscuits
2 Cups of All Purpose Flour
2 ½ Teaspoons of Baking Powder
½ Teaspoon of Salt
1 Tablespoon of Sugar
½ Cup of Unsalted Butter, chilled
1 Cup of Milk
Method
Preheat the oven to 450°F
Using a stand mixer combine the dry ingredients and lightly mix. Add the chilled butter and allow the paddle mixer to cut through the butter until a sandy texture has formed. Slowly stream in the milk until sticky dough forms.
Using your clean hands, scoop out about 2 tablespoons worth of dough and drop it on a greased baking sheet. Continue until all the dough has been used. Bake in the oven for 10 – 12 minutes or until the bottoms have become a nice golden brown.
