1 1/3 c. canned whole kernel corn
1 1/3 c. creamed corn
1/2 c. margarine, melted
1 c. sour cream
2 eggs, beaten
1 (8 1/2 oz.) pkg. corn muffin mix
3/4 c. grated Cheddar cheese
Preheat oven to 375 degrees. Stir corn and margarine in 2-quart casserole dish. Fold in sour cream and eggs. Add corn muffin mix and blend well. Bake until center is just set, about 1 hour. Sprinkle with cheese and continue baking until melted.
In a large saucepan, fry diced bacon until crisp. Remove from pan and drain on paper towels. Pour most of grease out of pan and saute onion and celery pieces until limp. Stir in corn, milk and thyme. Heat, stirring occasionally until chowder starts to bubble. Stir in bacon. Season to taste. Garnish with chopped parsley and serve hot. Serves 4.
JALAPENO CORN BREAD
2 boxes Jiffy corn bread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 lg. onion, grated
1 c. creamed corn
1 1/2 c. yellow cheese, grated
1/4 c. Jalapeno peppers
Preheat oven to 400 degrees. Combine all ingredients. Mix well. Pour into 2 greased 13 x 9 inch pans. Bake 45 minutes.
BEEF AND CORN BREAD SQUARES
1 lb. ground beef
1 tbsp. Cornstarch
1 tbsp. dried onion
1 tsp. chili powder
1/2 tsp. garlic salt
1 (16 oz.) can tomatoes
1 (4 oz.) can diced green chili peppers, drained
3/4 c. all-purpose flour
2/3 c. corn meal
2 tsp. baking powder
2 beaten eggs
1 (8 3/4 oz.) can creamed corn
1/2 c. milk
3 tbsp. cooking oil
1 c. shredded Cheddar cheese
Brown ground meat. Drain fat. Stir in next 4 ingredients then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly. Combine flour, corn meal and baking powder. Combine eggs, corn, milk and oil. Stir into dry ingredients. Add cheese. Stir until moistened. Spread half of batter into a greased 9 x 9 x 2 inch pan. Spoon meat mixture over that. Top with remaining batter. Bake at 375 degrees about 30 minutes or until golden brown. Let stand 5 minutes. Cut into squares. Serve with salsa if desired. Serves 6.
SCALLOPED CORN
1 pt. can corn
2/3 c. milk
1 1/4 tsp. Salt
Dash of pepper
1 slightly beaten egg
2 tbsp. butter or margarine, melted
2 c. soft bread crumbs
Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350 degrees. Serve hot. Serves 6.
Melt in skillet, 3 tablespoons butter. When butter is hot, add batter one tablespoon at a time. Brown on both sides. Drain on paper. Sprinkle with confectioner's sugar, if desired.
PENNSYLVANIA CHICKEN CORN SOUP
1 chicken (3 1/2 to 4 lbs.) cut into serving pieces
1 lg. onion, peeled & diced
Salt
8 black peppercorns
1 bay leaf
Several sprigs fresh thyme or 1/2 tsp. Dried
1 tsp. saffron threads or 3/4 tsp.saffron powder
Freshly ground black pepper
2 c. corn kernels, preferably fresh
2 c. Alice's Mother's Noodles or 6 oz. dried egg noodles
Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the chicken is tender and nearly cooked through, about 30 minutes. Remove the pan from the heat and remove the chicken pieces from the broth. Allow the chicken to cool. When the chicken is cool enough to handle, remove and discard the skin, and pull the meat from the bones. Cut the meat into bite-size pieces, and set aside. Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth, and then bring it to a boil over medium-high heat. Add the saffron, season generously with salt and pepper and cook for 15 minutes. Add the reserved chicken and the corn. Bring back to a boil. Add the noodles and cook until they are just tender, 5 minutes. Season to taste and serve immediately. 6 servings.
VEGETABLE SOUP
8 slices bacon
1/2 c. chopped onion
1/2 c. sliced celery
5 c. water
1 pkg. frozen corn (10 oz.)
1/2 c. sliced carrots
1 potato, pared, sliced
1 pkg. frozen green beans
4 c. chopped, crushed tomatoes
1 tbsp. salt
1 tsp. sugar
1/4 tsp. basil
1/4 tsp. pepper
1/2 to 1 c. sm. pastas (alphabets,
rosamarino, etc.)
Chop bacon into small pieces, cook until crisp in Dutch oven or soup pot. Drain all but 2 tablespoons fat. Saute onion and celery in bacon fat; drain. Add all other ingredients EXCEPT pasta and tomatoes. Stir, bring to boil, simmer covered 30 minutes. Add tomatoes and pasta. (The pasta is optional and makes the soup thicker.) Stir well, cover and simmer, 30 minutes or longer.
CHICKEN CORN SOUP
1 qt. chicken broth
2 stalks celery, diced
1 med. onion, chopped
4 c. corn
2 med. potatoes, diced
3 c. cooked chicken, diced
1 qt. water
Heat broth and water. Add celery, onion, potatoes, corn and chicken. Cook until vegetables are tender. Salt and pepper to taste.
CORN CHOWDER
4 slices bacon, cut up
3 c. potatoes, peeled & cubed
1 c. celery, chopped
1 c. carrots, chopped (fine)
3 c. chicken broth, divided
3 c. cream-style corn
1/2 tsp. Salt
1/2 tsp. Pepper
3 c. milk
Parsley, chopped
1/2 c. onion, chopped
2 tbsp. Flour
1 tbsp. Cornstarch
1/8 c. cooking oil
Ccook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley. Serves 8 to 10.
FREEZER CORN
Fresh corn on the cob (2 to 3 doz.)
2 sticks margarine
pinch of salt
Very lightly cut the corn off the cob. Don't scrape the cob (by not scraping the cob, this makes the corn cream style). Cook the corn on very low heat with 1 or 2 sticks of butter or margarine. Salt the corn just a little - you may have to add a little water. Cook about 20 to 30 minutes (until it's hot all the way through). Then let it completely cool before you package the corn in freezer containers.
