Combine all ingredients; spoon into 4 lightly greased 6-ounce ramekins or
custard cups. Bake at 3500 for 20 to 25 minutes. Makes 4 servings. Notes:
This recipe can also be baked in a lightly greased 1-quart baking dish at
3500 for 30 to 35 minutes.

Directions:

In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese, onion and peppers. Turn into a 2-quart buttered baking dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes, until puffed and golden.

Dry the chicken breasts with paper towel and season with salt and pepper. Melt the butter in a heavy sauce skillet over medium heat. When hot add the chicken and turn several times with tongs do not let it brown. When it has taken on a milky caste and all of the rawness is gone, reduce the heat to low, cover the skillet and cook until the chicken is firm to touch, about 6 minutes. Set-aside until cool then cut into ½ inch cubes and reserve.

Process or blend 2 cups of the corn until smooth puree. Scrape down the sides of the container once or twice during the operation.

Try out the pork or bacon dice in a medium, (4 quart) saucepan over medium heat until the bits have given up their fat and are crisp and brown. Lift out the bits with a slotted spoon and add to the chowder later.

Pour off all but 2 tablespoons of the fat. Add the onions and celery, lower heat and cook until vegetables are soft and a light brown, about 8 to 10 minutes.

Stir in the cubes of chicken, the pureed corn, the whole corn kernels, potatoes and chicken stock. Bring to a boil over high heat, reduce to low and simmer, partially covered for about 15 to 18 minutes until potatoes are tender. Sir in the cream and parsley and continue to simmer another 3 minutes.

Serve immediately in heated soup plates and garnish with parsley.

Preheat the oven to 350 F. If using fresh corn, use a sharp knife
to scrape the corn from the cob. Combine the corn with the remaining
ingredients in a food processor or blender. Spray a casserole dish with
nonstick spray. Pour the corn pudding into the casserole dish. Bake
uncovered for 35-40 minutes until pudding is set and tester put in the
center comes out clean.

In a large saucepan combine all ingredients, cook uncovered over medium
heat for 8-10 minutes or until heated through.
Posted to RecipeLu

Mix ingredients together in a large mixing bowl. Pour into a greased casserole baking dish. Bake at 375 degrees F for approximately 35 to 45 minutes or until top is golden brown.

Serves 4.

Combine corn, eggs, cracker crumbs, butter, cream, remaining vegetables and seasoning sin large bowl in order listed; mix well. Pour into buttered baking pan. Bake for 50-60 minutes or until custard is set.

Beat egg yolks until light. Add corn and flour. Mix well. Add seasoning. Beat egg whites until stiff. Fold into mixture. Drop in hot oil and fry until brown.

In a medium bowl, stir together the creamed corn and drained whole
kernel corn. Line a baking sheet with aluminum foil, and coat with
vegetable oil or cooking spray. Drop spoonfuls of the corn mixture
onto the sheet, and freeze until firm, about 3 hours.
Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep
skillet, or fill a deep-fryer with oil as directed by the manufacturer.
Mix together the cornmeal, flour, egg white, milk, salt and pepper in
a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry
in hot oil until golden brown. Remove to paper towels to drain.

In a large bowl, mix together the corn, cracker
crumbs and milk. Beat the eggs fairly well and add
to the corn mixture. Add salt, pepper and nutmeg;
stir well. Pour into a pudding pan or large baking
dish and dot with bits of butter. Bake slowly in a
warmish (300°) oven for about an hour.

Place corn on the cob in boiling salted water and simmer for five minutes.
Dip in cold water. Drain and cut kernels from cob. Do not scrape.
Combine next eight ingredients in a large pot. Simmer 15 minutes. Mix
mustard, turmeric, and flour with water. Add with corn to pepper mixture.
Simmer five minutes, stirring constantly. Pack into hot, sterilized jars,
seal and process ten minutes in boiling water bath. Makes about seven
pints.

Heat oven to 450 degrees. Butter 12 muffin cups or corn stick pans.

Beat eggs. Beat in rest of ingredients just until smooth. Pour into
hot pans until almost full. Bake 10-15 minutes.

Heat the oven to 350 degrees F.
Put the whole ears of corn into the oven (do not shuck the corn) and
cook until the outside is charred and the inside feels soft when
pressed, about 30 minutes. When it is cool enough to handle, pull out
the silk and remove the husk. Cut the kernels off the cob and set aside.
If using frozen okra, put it into a strainer and run it under cool
water for a few minutes to thaw. Remove the stems from the okra and
cut them into thirds. Heat 1 tablespoon each of butter and oil
in a skillet over medium-high heat. Cook the onion until it begins to
soften, then add the corn, okra, and thyme. Cook for 1 minute and set
aside. Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring
the
water to a boil in a large saucepan and add 1 teaspoon salt.
Gradually sprinkle in the corn meal, whisking constantly to avoid
lumps. When it is all incorporated, stir in the remaining 3
tablespoons butter and the sauteed vegetables. Reduce the heat to
low, season with salt, pepper, and nutmeg, to taste, and cook for 10
minutes stirring occasionally. Pour into the buttered dish and let cool.

Slice the cooled cornmeal into squares and serve. You can also fry
the cornmeal squares for a few minutes in butter or olive oil to make
them crisp on the outside and soft on the inside.

Combine the corn, butter or margarine and the cream cheese in a medium
sized saucepan.
Cook over medium heat for about 20 minutes. Serve hot.

Directions:

In a saucepan over medium heat, sweat the onion in butter and salt until translucent. In a large mixing bowl, place a paper bowl in the middle of the bowl.

Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes.

Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.

Remove the rosemary. Season with freshly ground black pepper.

Mix butter and seasonings together. Brush mixture on corn. Wrap corn with
foil, place on grill. Turn corn after 6 mins. Cook an additional 6 mins.
Remove corn from foil place directly on grill each side until brown about
2-3 mins. Remove corn and serve

Boil 6 cups salted water. Mix cornmeal in 2 cups cold water, then add to
boiling water. Cook and stir until thickened and bubbly. Reduce heat and
simmer covered for 10 minutes longer. Pour into deep loaf pan and cool to
set. Unmold and slice 1/3 inch slices and flour both sides. Fry in butter
over medium heat until golden brown. Serve with your favorite syrup. *For
variety – add sausage before pouring into loaf pan.

PREPARATION:
Heat 3 tablespoons butter in saucepan over medium low heat. Blend in 3 tablespoons flour then add salt and pepper. Gradually stir in hot milk. Continue cooking and stirring until thickened and smooth. Remove from heat; add corn.
Slowly stir in beaten eggs. Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter. Bake at 350° for 30 minutes. Score each hot dog several times on the diagonal or lengthwise; arrange on top of casserole. Bake an additional 15 to 20 minutes. Serves 6.

Boil all ingredients together and seal in jars. Make it sour to suit your
taste.

In a mixing bowl, combine peanut butter, oats, granola. Shape mixture into
individual balls and
let rest until set.

Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the onion and sautee over medium-low
heat until it is golden. Add the bell pepper and tomatoes and continue to
sautee just until they soften. Sprinkle in the flour, paprika, and cayenne,
stirring them in until well blended. Pour the milk in slowly, stirring
continuously. Bring to a simmer, then stir in the corn and simmer for
another minute or so. Season to taste with salt and pepper. Pour the mixture
into an oiled shallow oblong baking pan. Quickly toss the melted
margarine with the bread crumbs until evenly coated and distribute the
crumbs over the corn mixture. Bake for 25 minutes, or until the crumbs
begin to turn crusty.
Serve at once.

DIRECTIONS:
In a large skillet over medium heat, cook bacon until crisp.
Add onion, celery and bell pepper and saute 2 minutes over
low heat; set aside. In medium-size pan, melt 1/4 pound
butter; add milk, corn, jalapenos, pimentos, salt and sugar;
heat over low heat. Add bacon-vegetable mixture and 1 C. corn
bread crumbs to corn mixture. Heat well, stirring frequently.
Transfer to an 8-inch-square-by-11/2-inch pan. Moisten
remaining corn bread crumbs with remaining margarine and
sprinkle on top of corn mixture. Bake at 350 degrees until
crumbs are light brown

Combine the corn, tomatoes, bell pepper, onion and cucumber in a large
bowl and mix well. In small bowl, combine sour cream, mayonnaise,
vinegar, celery seeds, dry mustard, salt and pepper. Stir to blend and
pour over vegetables. Chill salad, covered, for 8 to 12 hours before
serving. You may store in the refrigerator for several days.