3 to 4 ears
because they need 2 ears of corn
Well, isn't that just a happy little question! If a recipe calls for 8 ears of corn, you can typically substitute with about 4 cups of frozen corn kernels. Just be sure to thaw them before using in your recipe. Remember, there are no mistakes in the kitchen, just happy little accidents!
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.
A suitable substitute for blackstrap molasses in a recipe is a combination of equal parts dark corn syrup and maple syrup.
Corn flour, polenta, or ground oats can be used as substitutes for corn meal in a recipe.
Wouldn't recommend it. It'll add too much moisture to the recipe.
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.