I've tasted corn cob jelly, one of the vendors at the farmers market makes it, and to me it tastes like nothing. There isn't much nutritional value either, one would suppose. It seems like just canned gelled sugar. If the husks are from red field corn you can dry them and use them to make tamales. I don't think it works for sweet corn though, which I assume you have. The same is true in the recipe on the NCHFP website - it also says to use red field corn cobs - so, it does not say to use sweet corn cobs. I don't use the cobs for anything but the neighbor's chicken feed fun and husks go into the leaf shredder for composting. I don't like using the cobs in soup bases because the cob imparts a musty smell and taste, in my opinion. You may like it, or not. I suggest you try a bit before spending much more effort trying to keep your "harvest" if it is not to your liking. Nancy Here is a link that might be useful: NCHFP Corncob Jelly Recipe

I baked this Upside Down Pineapple cake in a cast iron skillet. This cake is made using fresh pineapple. Pineapple Upside-Down Cake Source: Thomas Keller Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 ½ Tbsp Honey ½ tsp Dark Rum 1 Cup Packed Light Brown Sugar ¼ tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature ½ Cup Plus 2 Tbsp Granulated Sugar ½ tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350˚F. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into ¼-inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) ----------------------------------------------------------- This is my favourite Corn bread recipe. Corn Bread 1 1/2 cups yellow cornmeal 1 cup all purpose flour 1/3 cup sugar 1 teaspoon salt 1 tablespoon baking powder 2 eggs 6 tablespoons melted and cooled butter 8 tablespoons melted and cooled vegetable shortening 1 1/2 cups milk Preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not over beat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet.

Bubble and squeak! Cube the potatoes and carrots, chop the cabbage. Fry in hot fat (butter, oil, whatever) until hot and lots of crispy brown bits have developed. Stir often. Yum, DH's favourite :-) You can chop and fry an onion with the rest of the vegies if you like.

Always cook mine in a cast iron skillet, as did my mother. This is really close to my mother's recipe, though she never used one, just eye balled it, but I watched her make it many many times. Recipe: Southern Skillet Cornbread ©From the Kitchen of Deep South Dish Prep time: 10 min |Cook time: 20 min |Yield: About 8 servings Ingredients 1/4 cup of oil, shortening or bacon fat ^^Mother always used lard or bacon fat 1-1/2 cups of all purpose white or yellow cornmeal 3 tablespoons of all purpose flour 1 teaspoon of baking soda 1 teaspoon of baking powder 1 teaspoon salt 2 cups of buttermilk, more or less 1 large egg, lightly beaten Instructions Preheat oven to 450 degrees F. Add the fat to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the fat and heat the skillet. In a bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust! Cook's Notes: If your cast iron is not well seasoned, your cornbread may stick. Slice out of the skillet if you are unsure. Use a medium grind of cornmeal, not a fine grind. Don't beat the batter or your cornbread will be crumbly. If your baking soda is not fresh, you won't get much of a rise. For insurance I've added a teaspoon of baking powder. I store both my baking soda and my baking powder in the freezer. Can substitute milk for the buttermilk, you'll need less. Can also substitute 2 cups of self-rising cornmeal mix. Eliminate the baking soda and salt if you use a cornbread mix. I prefer White Lily brand, buttermilk, white cornbread mix.