Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.
Preheat oven to 375\u00b0F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.
Saute chuck, sausage, onions, green pepper and garlic; drain. Add all other ingredients and cook at least 3 hours.
Never allow it to boil.
Serve with sour cream and Southern corn bread.
Mix the ingredients together and add cold water until a soft dough is formed.
Mold into oval cakes with the hands and put into a well greased pan.
Bake at 425\u00b0 until the crust is brown.
Eat while it is hot.
Start heating oven to 350\u00b0.
Husk corn.
With sharp knife split corn kernels cutting lengthwise of corn kernels.
Then, with back of knife, scrape out kernels until you have 2 cups corn pulp. Combine with salt (or unseasoned salt), cream and pour into greased 1 1/2-quart casserole.
Bake, uncovered, 1 hour.
Serve hot with butter.
Makes 4 servings.
Drain corn well, reserving 1/4 cup
Combine corn and chicken broth in blender or food processor and puree.
In a 3-quart saucepan, combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
Add milk, garlic, oregano, salt and pepper and bring to boil.
Reduce heat and add green chilies and chicken. Simmer 5 minutes.
Remove soup from heat and add cheese and baking soda (to prevent curdling).
Stir until melted.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Melt butter in saucepan. Add flour, cook and stir about 1 minute. Gradually add milk, whisking constantly, until thick and bubbly. Add salt and black pepper to taste. Remove pan from heat, and add corn.
Beat eggs in large bowl. Pour about 1/4 hot corn mixture into eggs, stir to temper eggs. Return corn and egg mixture to hot corn mixture in pan, stir well.
Pour into greased 8x8-inch casserole dish. Bake at 350 for about 1 hour, or until set in the middle.
Preheat oven to 350\u00b0.
Drain liquid off whole corn.
Melt butter in small pan.
Chop corn and add salt and enough water to cover.
Boil for 10 minutes and remove from fire.
Strain corn from the liquid in which it was cooked (there should be about 1 cup of liquid).
Add liquid to the scaled cream and pour onto bean egg yolks.
To the mixture, add corn, butter and lastly egg whites.
Turn into a buttered pudding dish and set in a pan of water (hot).
Bake in slow oven at 300\u00b0 for 30 minutes.
Thaw corn, to separate grains, in large mixing bowl. Thoroughly mix dry ingredients, add them to corn to mix.
In separate bowl beat eggs slightly, add milk and beat mixing well. Stir egg mixture into corn mix.
Put margarine in 2-quart baking dish to melt.
Pour pudding mixture into dish with melted butter and mix.
Bake uncovered at 375\u00b0 for 45 minutes stirring halfway through.
Stir in oil, creamed corn and eggs into a 21 x 21 x 5-inch pan.
Mix together and then add corn bread mix.
Bake at 375\u00b0 until golden brown.
Mix corn meal in bowl.
Put shortening
in heavy iron skillet and heat.
When corn bread is mixed well and skillet is hot, put in skillet.
Bake 30 to 45 minutes at 350\u00b0.
This makes a nice crust on the bottom of corn bread.
Toast day old light bread.
Corn bread, light bread, onion and celery are chopped in a food processor.
Add sage to these ingredients.
Add salt and pepper.
Place in sealable container and place in refrigerator overnight.
When ready to cook, add eggs, melted margarine and stock.
Mixture should be soupy.
(Cake batter consistency.)
This is the secret of good dressing.
It will cook dry.
Beat eggs in a medium bowl.
Add cornstarch, salt, sugar and melted margarine.
Mix well.
Add drained corn and scalded milk; blend with egg mixture and stir until smooth.
Pour into a well buttered casserole and bake at 350\u00b0 until firm, approximately 40 minutes. Yield: 6 to 8 servings.
Melt butter and stir in flour.
Add milk, bouillon or soup stock and corn.
Season with salt and pepper.
Boil 5 minutes and serve in bouillon cups with popcorn floating on top.
Croutons can be used in place of popcorn.
Serves 4.
Combine the beaten eggs, corn, melted butter and milk.
Stir well.
Add the seasonings and sugar.
Pour into a well buttered casserole; dot with butter and bake in a very slow oven (250\u00b0) for about 40 minutes or until custard has set.
Heat
ungreased
muffin
pans
in
a
400\u00b0
oven for 10 minutes.
Combine
cornmeal, soda and salt in large bowl; stir in pimiento,
cheese, onions, chiles and garlic.
Make a well in center of mixture.\tCombine eggs, milk and corn; add to dry mixture,
stirring\tjust until moistened.
Spoon into prepared muffin
pans, filling three-fourths full.
Bake at 400\u00b0 for 30 minutes,
until golden.
Remove from pans immediately.
Yields 1 1/2 dozen.
Combine corn and remaining ingredients.
Pour into a greased baking dish and bake in slow oven at
325\u00b0 for 30 to 40 minutes or until firm.
Serves 6 to 8.