because they need 2 ears of corn
3 to 4 ears
6 cups is 8.1 ears of corn
the recipe calls for 1/3 cup shorting cna I use corn oil instead
1 - 10oz frozen corn = 3 medium ears of corn.
Corn syrup is very thick and sticky, so if you didn't oil the measuring cup a lot of the syrup would stick to the inside of the cup. This means that you would be using less corn syrup than your recipe calls for. Using a rubber scraper works well as a substitute for oiling.
It depends on the brand. Some brands have so much sugar (of various kinds) that one bushel's worth of corn would not be enough for 400 cans. Others are low enough that one bushel would sweeten as many as 600 cans.
Wouldn't recommend it. It'll add too much moisture to the recipe.
no
For a corn pudding recipe i suggest you look at this link http://allrecipes.com/recipe/grandmas-corn-pudding/ It seems old style enough for your taste and the ingredients are fairly simple.
It's a very fine corn flour. Some sources say it is a fine rice flour, some say it is a fine wheat flour, some even say it is cornstarch or wheat starch. I'm just passing on what I personally have been told. I will try the recipe several times using corn flour, rice flour and cornstarch to see which one is better for the recipe I will be using. Thank you very much for the information. It is most valuable.
Paula Deen has a very good corn casserole recipe, and the food network recipe is highly rated as well. Paula Deen's recipe mixes kernel corn, cream corn, sour cream, corn muffin mix, and butter and bakes.
In the vegetable group.