Corn oddities

A couple of months ago, I ran across some jars of corncob syrup and corncob jelly that I had made and forgot about. Been using them lately on pancakes/waffles/fried mush, and toast.

The syrup is simple: boil a bunch of corncobs, remove cobs, add sugar, and boil down to a syrup. Tastes good, with a corny flavor.

[Jenise]

I'll bet it's good. The only reason I'd never make it, Larry, is that I don't care for the kind of foods that love sweet syrups.

I'll bet it's good. The only reason I'd never make it, Larry, is that I don't care for the kind of foods that love sweet syrups.

Not even real maple syrup on waffles?

Our daughter has maple trees in Ohio and taps them, then she and hubby make their own syrup. She gave me two quarts of the syrup last Christmas. Trouble is, waffles, pancakes upset my stomach, stuff settles like a rock.

Our daughter has maple trees in Ohio and taps them, then she and hubby make their own syrup. She gave me two quarts of the syrup last Christmas. Trouble is, waffles, pancakes upset my stomach, stuff settles like a rock.

Maple syrup is a good glaze for roasted birds, carrots (and other root veg).

I hear it's good on hot oatmeal (but not my thing).

[Jenise]

Nope, not even on waffles (or pancakes). I'm not into sweet food. I do keep maple syrup on hand for sweetening marinades and the like, however, especially when I want a crusty outcome but they're never sweet-sweet.