Category: Recipes

Cinnamon Corn
Allrecipes – Linda Rier

“This sweet, creamy corn dish has been a family favorite for almost 30 years. Family and friends continue to request it.”

Prep Time: 5 Min
Cook Time: 1 Hr
Ready In: 1 Hr 5 Min

Yield 4 to 6 servings

1/2 cup margarine
1/2 cup white sugar
1/4 cup all-purpose flour
2/3 cup evaporated milk
2 (15 ounce) cans whole kernel corn, drained
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.

In a large saucepan, heat margarine and 1/2 cup sugar until margarine is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.

Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle 1/4 cup sugar and cinnamon over top.

Nutritional Information
Amount Per Serving Calories: 481 | Total Fat: 22.1g | Cholesterol: 10mg

Hands-on time:10 minutes | Total time:30 minutes

Ingredients

• 1 tablespoonolive oil
• 1 red onion, peeled and minced
• 3 garlic cloves, peeled and minced
• 2 celery stalks, strings removed with a potato peeler and chopped small
• 2 teaspoonsfinely chopped rosemary leaves
• 2 cups cooked chickpeas (yup, you can swap a 14.5-ounce can of rinsed, drained chickpeas in place of soaked, dried, cooked chickpeas)
• 1/4 to 1/2 teaspoon smoked paprika
• 2 bay leaves
• 1 level tablespoon tomato paste
• 1 14-ounce candiced tomatoes, undrained
• 4 to 5 ladlesof water (or you instead slip in stock of any kind that may be languishing in your freezer)
• Coarse salt and black pepper
• A small handfulflat-leaf parsley, chopped

1. Heat the olive oil in a large, heavy-bottomed pot and add the onion, garlic, celery, and rosemary. Sauté for a few minutes until the vegetables and aromatics begin to soften, then add the chickpeas, smoked paprika, bay leaves, tomato paste, and canned tomatoes and bring to a simmer. Add the water, season, and bring back to a boil. Lower the heat and simmer for 10 minutes.
2. Discard the bay leaves. Let the soup cool slightly and then process about half the mixture in a blender or with an immersion blender. Stir the purée into the chunky soup in the pot. Taste and adjust the seasoning. Stir in the parsley and reheat gently if needed. Ladle into warm bowls.