North Carolina Newspapers

    Confessions of Meredith Cornahoiics
Elizabeth Alexander and Mary Katheryn Howard are the 2012
Cornhuskin’ co-chairs. They have shared this role since their
freshmen year and are self proclaimed Cornahoiics. These are
their words:
Q; When did you first learn about corn?
EA: My wonderful big sister, Meredith Alexander, was a mem
ber of the class of 2009, and it was during her freshmen corn
season that I first learned about Cornhuskin’. Our mom, Cinda
Alexander (’83), loves to tell her girls all about her years of Corn
now that we have ‘experienced it.’ It was in my blood all along!
Q: What’s the extent of your involvement in corn?
MK: EVERYTHING! We have been co-chairs since freshmen
year, so we pretty much know almost everything there is to
know about Cornhuskin’, not to be cocky. We designate people
to become heads of different things like dance, can art, sweat
shirt designs, props, and word parade. We oversee everyone, but
there is also a lot of behind-the-scenes work we have to do like
reserve rooms, get times for skit tryouts ready, and things like
EA: I eat, drink and breathe Corn. There are some nights when
it takes hours to fall asleep because I can’t stop planning or
making to-do lists in my head. If I can fall asleep, corn is likely
to show up in my dreams. It may or may not be a serious prob
lem. Is there such thing as Cornahoiics Anonymous?
Q. What’s been the best memory from corn so far?
MK: Definitely when we got second place our sophomore year
because it felt like we had just gotten first. I remember Eliza
beth and I looking at each other and screaming with excitement
and then we started crying because we were so happy. We were
just not expecting to get second, even though we knew how awe
some our girls were. We just thought sophomores getting second
place would never happen.
Q. What are the advantages of being a Cornaholic?
MK: To get to have some awesome times with your classmates!
It creates friendships like no other and you get to see people
that you wouldn’t often see in your everyday classes. And also
you get to know the inside scoop on everything CORNY!
EA: It’s a fantastic excuse to act ridiculous. The posh ward
robe. Hours and hours . . . and hours making priceless memo
ries with priceless people. Pride in a hard day’s work. Surpris
ingly, a number of life lessons.
Q. What are the disadvantages of being a Cornaholic?
MK: A lot of the time, you don’t have time to finish your home
work unless it is like two in the morning. And of course, there is
drama that comes with being a Cornaholic. I will just leave it at
Jillian Curtis, Staff Writer
EA: Lack of sleep. Delirium. Bloating due to sodium in cannec
drinks. So many shirts, so little drawer space. Sore dancing
muscles 24/7. Headaches from haters.
Q. Do you ever get, “That’s weird,” as reaction from
other people when you talk about corn?
MK: ALL THE TIME! Especially from my family because they
didn’t know what it was. But now they are cornahoiics too,
which is quite humorous. My dad calls me with a few ideas of hi:
own every now and then, which I always take into consideration
Q. If you do get that reaction, why and how do you deal
with it?
. EA: Wouldn’t you think it was weird? I tend to laugh because
I know I sound absurd. Then I enthusiastically explain it all in
the most logical way possible. This usually results in a blank
Q. Will you continue to be a Cornaholic after you gradu
MK: Of course! I have to come back to see my Lils’! Lorri Cole,
who is one of my lils’ and a Cornhuskin co-chair for her class,
would kill me if I didn’t!
EA: No amount of rehab could cure this addiction. I’m hope
less. Mary Katheryn and I may need couple’s counseling to cope
with post-Corn depression.
Howard, left, and Alexander. Photo via Mary Katheryn Howard
Corn Inspired Recipes
These recipes are from in hon
or of Cornhuskin’.
Cranberry Cornbread
-1/2 cup butter, softened
-1 cup sugar
-2 eggs
-11/2 cups all-purpose flour
-1 cup cornmeal
-2 teaspoons baking powder
-1/2 teaspoon salt
-11/2 cups buttermilk
-1 cup cranberries, halved
1. In a mixing bowl, cream
butter and sugar. Add eggs;
mix well. Combine the flour,
cornmeal, baking powder and
salt. Add to creamed mixture
alternately with buttermilk.
Fold in cranberries.
2. Transfer to a greased 9-in.
square baking pan. Bake at 375
degrees F for 40-45 minutes or
until a toothpick inserted near
the center comes out clean.
Serve warm.
Corn Chowder
4 cups water
4 cups diced peeled potatoes
1 cup chopped celery
1/2 cup chopped onion
1/2 cup shredded carrot
1 (15.25 ounce) can whole ker
nel corn, drained
1 (15 ounce) can cream-style
1 (10.75 ounce) can condensed
cream of mushroom soup.
2 cups chopped fully cooked
1 (4.5 ounce) jar sliced mush
rooms, drained
11/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 bacon strips, cooked and crum
1. In a soup kettle or Dutch oven,
combine the first five ingredients;
bring to a boil. Reduce heat; cover
and simmer for 12-15 minutes or
until vegetables are tender.
2. Add corn, soup, ham, mush
rooms, milk, salt and pepper;
heat through, stirring occasion
ally. Stir in bacon jiist before
Emily Gamiel, Editor
Ashleigh Phillips, Editor
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