- In 2009, Ontario grew over 247 million pounds of corn. That’s enough to feed a herd of elephants for 150 years!
- Grain or vegetable? While corn is really a grain, half a cup of cooked corn counts as a serving of Vegetables and Fruit.
Corny quiz! Ontario grows three types of sweet corn: normal, sugar-enhanced and supersweet. Each type comes in three different colour groups. Can you guess what colours?
Answer: Yellow, bicolour (yellow and white), and white.
Double Corn and Black Bean Muffins
This recipe will have you crazy about corn.
Makes 12 muffins.
Takes 35 minutes.
You’ll need an adult’s help.
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) cornmeal
- 2 tbsp (30 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 cup (250 mL) creamed corn
- 1/4 cup (50 mL) vegetable oil
- 1/4 cup (50 mL) yogurt
- 1 egg
- 1 cup (250 mL) corn, (about 2 cobs)
- 1/2 cup (125 mL) drained, rinsed black beans
- 1/4 cup (50 mL) chopped Ontario red pepper
What to do:
- Preheat oven to 400°F (200°C).
- Line 12 muffin cups with paper cups or coat lightly with vegetable oil/butter.
- In a mixing bowl, stir together flour, cornmeal, sugar, baking powder and baking soda.
- Add creamed corn, oil, yogurt and egg. Stir into dry ingredients just until moistened.
- Stir in corn, beans and red pepper until combined.
- Spoon batter into muffin cups until ¾ full.
- Bake for 20 to 25 minutes, or until muffins are golden brown and firm to the touch. Transfer the muffins to cool on racks. For longer storage, freeze for up to 2 months.