Skillet Shepherd's Pie

The

fall harvest season wouldn't be complete without ears of Indian corn as part of

decor in homes and businesses. From wreaths to centerpieces, and everything in

between, Indian corn seems to be everywhere in October and November, except on

a dinner plate. It's corn, but can you actually eat it? And where did it come

from?

According

to folklore, these colorful ears were named after the indigenous people of

North America. They had been cultivating it for years when they introduced it

to the Europeans who arrived in the Western Hemisphere in the 15th century. "Indian

corn" isn't exclusive to the North American continent. Experts say that it

grew in China, India and South America for centuries. And our ancestors didn't

decorate with it, they ate it.

Unlike

the niblets or corn on the cob that you serve at mealtime, Indian corn isn't

sweet. It's also got a starchy texture when it's cooked. You could compare it

to hominy, which is used to make grits. Indian corn can be ground to make

flour, or the whole kernel can be reserved for popcorn. Ears with larger

kernels are typically used for flour or cornmeal production, while those with

small, pointy kernels are perfect for popcorn.

Indian

corn's texture and composition aren't the most unusual things about it, its

color is. Most of us are used to seeing yellow ears of corn. How could blue,

red, gold and yellow kernels co-exist on the same cob? The Indian corn you

commonly find at the grocery store is one of several hybrid varieties developed

within the last 50 years. These calico patterned or speckled varieties of

Indian corn result from cross pollination of single shaded plants. In addition

to the multiple colored ears, there are solid ears in shades of white, ruby,

blue and black.

Raw

Indian corn is very hard, so trying to eat it could break your teeth.

Shepherd’s

pie is an old English dish, made with meat, vegetables and topped with mashed

potatoes, and baked. This updated version is made on top of the stove. Perfect

for summer.

Skillet

Shepherd’s Pie

Copyrighted

2013, Christine’s Pantry. All rights reserved.

Ingredients:

1

• pound ground beef
• salt
• and pepper, to taste
• 1
• tablespoon Worcestershire sauce
• 1/4
• teaspoon liquid smoke
• 1
• onion, chopped
• 1
• (15.5 oz.) can sweet corn, drained
• cooked
• mashed potatoes

Directions:

In

a cast iron skillet, add ground beef, salt, pepper, Worcestershire sauce and

liquid smoke, stir and cook until no longer pink. Add onions, cook for 2

minutes. Stir in corn. Top with cooked mashed potatoes.

Place

skillet under broiler, until potatoes are light golden brown. Enjoy!