Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
In a 9 x 13-inch pan, melt oleo.
When melted, add corn and sprinkle corn meal mix over the top.
Mix lightly in the pan. Bake 1 hour at 350\u00b0 or until lightly brown.
0 minutes).
Add corn, cream-style corn, milk, butter, and cracker
he stovetop).
Add the Corn Muffin Mix and sour cream
Melt the butter in a pan.
Mix the eggs, corn, corn bread mix and sour cream or plain yogurt.
Pour in pan.
Bake at 350\u00b0 for 35 minutes or until brown.
Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Preheat oven to 350\u00b0.
Grease a 10x15\" baking dish.
Blend the corn and flour together, and set aside.
Whisk together the milk and eggs in a large mixing bowl.
Beat in the butter, sugar, salt and vanilla.
Stir in the corn mixture.
Pour the custard into the prepared pan.
Bake for 45-60 min.
until the pudding is set and golden.
Cut into squares and serve at once.
8-10 portions.
In a skillet cook bacon over medium heat until crisp. Remove to paper towels and drain reserving 1 Tbsp. drippings. Saute mushrooms and onion in drippings until tender. Stir in corn, cheese sauce and bacon. Cook and stir for 2-4 minutes or until cheese is melted.
Mix dry ingredients together and stir in corn meal.
Blend in oleo, egg and milk.
Combine well.
Stir liquid ingredients into dry and combine just to moisten.
Pour in greased 7 x 9-inch loaf pan.
Bake at 375\u00b0 for 20 to 25 minutes (or until done).
Boil the corn 5 minutes and then cut from the cob.
Combine with remaining ingredients and simmer 20 minutes.
Seal in canning jars.
easonings:
1/2 c corn oil.
6 Tablespoon Gibhartds
Inspect corn on the cob and remove
n the milk and reserved corn liquid (or water).
Stir
n a roasting pan, combine corn kernels & sliced garlic & mix well
ilks from the ears of corn but do not remove the
NOTE: If using frozen corn, thaw first.
Whisk the vinaigrette ingredients together.
In a serving bowl combine the salad ingredients. Pour the vinaigrette over the corn mixture and toss to coat well.
Cover and chill until ready to serve. Best prepared several hours in advance to allow the ingredients to marinate.
Add the first 5 ingredients to a saucepan; stir to combine.
Bring to a boil; stir frequently.
Lower heat; stir occasionally.
In a small bowl, whisk together the margarine and flour until smooth; add to corn mixture.
Continue to cook and stir constantly until thickened.
lding the stem of the corn, using a sharp straight blade
Whisk together lime juice and honey.
Add jalapeno, cilantro, and salt and set aside.
Cut corn off cobs leaving some pieces large.
Add to dressing.
Add spinach, tomato and cucumber and mix well.
This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.
o the bowl. Add cooked corn and red onion to the