Jiffy corn casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 cup Shredded Medium Cheddar Cheese

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased 8x12 casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

I like to mix the cheese in with the other ingredients rather than topping the casserole

I really really...did I say really? enjoy corn, but am more and more reluctant to eat it because simply, it's all GMO and owned my Monsanto.
Please correct me if I'm wrong, because, I really really..yes really, enjoy corn

Nothing better than fried corn in a cast iron skillet. I grew up calling it creamed corn.

Made it many many a time, with no recipe, Do the way my MIL taught me. And must be cooked in the cast iron skillet.

Corn, Avocado and Tomato Salad

2 C. cooked fresh corn (can use frozen)
1 Avocado, diced
1 pint cherry tomatoes, halved
1/2 C. finely diced onion

Combine ingredients and toss gently with dressing.

Dressing:

2 T. Olive oil
1 T. lime juice
1/2 tsp. grated lime zest
1/4 C. chopped cilantro or parsley
1/4 tsp. sea salt
1/8 tsp. pepper

Also good as an appetizer with tortilla chips.

Maquechoux (pronounced Mockshoe)

6 ears corn (can use frozen kernels)
2 bacon strips
1 large onion, chopped
1 large green pepper, seeded and chopped
2 ripe tomatoes seeded and chopped
1 tsp. sugar
1/2 C. half and half
1/2 tsp. salt
1/4 tsp. pepper

Cut kernels from corn. Saute' bacon till crisp, drain and crumble. Remove from pan and set aside. Add onion and green pepper to bacon fat Cook 5 minutes. Add tomato, sprinkle with sugar. Cook 5 min. Stir in corn and cream. Cook, stirring occasionally for 10 min. Add salt and pepper, sprinkle with bacon bits and serve.

Jean, you're not going down the right path. Field corn is a GMO...not all of it but much. SWEET CORN is not. Monsanto came out with a GMO sweet corn a couple of years ago, but buyers (grocery store chains) wouldn't go for it. They knew that their own customers would pitch a fit.

Sweet corn is a high pesticide use food, but not a GMO. Feel better?

Triple Cheese Soft Polenta
Bon Appétit

yield: Serves 6
I ngredients

2 3/4 cups (or more) canned chicken broth
1 cup yellow cornmeal
1 5-ounce package soft garlic herb cheese (Boursin makes a good one)
2/3 to 3/4 cup grated Swiss cheese (about 3 ounces)
2/3 to 3/4 cup grated mozzarella cheese (about 3 1/4 ounces)
1/2 cup chopped fresh parsley

Preparation

Combine 2 3/4 cups broth and cornmeal in heavy medium saucepan. Place over medium heat. Cook until mixture leaves sides of pan, stirring frequently, about 10 minutes.

Remove from heat. Stir in all cheeses and parsley. Season to taste with salt and pepper. Thin with additional stock if desired.

rhizo....actually.....yes and no LoL

I do feel better that it's the field corn, not sweet corn that is GMO. Not so much that it's high pesticide tho.

But...I AM eating corn right this second.

This is a very good sidedish for Thanksgiving.

Gulliver's Creamed Corn

2 20-ounce packages frozen corn kernels
8 ounces whipping cream or half-and-half
8 ounces whole milk or half-and-half
1 tablespoon Worcestershire sauce
1 teaspoon salt
6 teaspoons sugar
1 pinch white pepper or 1 pinch cayenne pepper or combination
2 tablespoons melted butter
2 tablespoons flour
Parsley, dried or sprigs
Combine all ingredients except last two in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour. Add to the corn. Mix well and remove from heat. Put into serving dish and sprinkle parsley on top.

Variation: Put finished corn in heat proof casserole, sprinkle with parmesan cheese and place under a broiler until evenly brown.

My younger sister's corn casserole... so delicious, easy, and bad for you!!! I've never served this to anyone who didn't love it.

Mix together:

1 can creamed corn
1 c shredded cheddar chese
1 c dry macaroni
1 stick butter or margarine (melted)
a few dried onion flakes (if desired - I like a teasopoon full of them)

Ingredient list can easily be multiplied to fit the number of people it needs to server. I usually double or triple (for a crowd).

Mix together and bake in a 350 degree oven until macaroni is soft and the casserole is nicely browned on top - usually about 45 minutes, maybe an hour. Serve and wait for compliments :-)

Corn Soup
This is an old favorite that is made a lot down in Louisiana where I grew up. You are actually supposed to get fresh sweet corn on the cob right out of the field and scrape the corn off the cob and then "milk" the cob by scrapping it with the back of a butter knife to get all that sweet milk out of it. But since I do not have fresh corn I have found the next best thing I get it at the walmart grocery it is called sams choice super sweet white corn. very simple and fast and sooooooooo good.

corn soup

2lbs or so fresh pork stew meat(must be pork)

1med purple onion chopped

1can diced tomatoes of your choice

1pk onion soup mix(I found dollar general has this and it is better and cheaper than liptons)

1lb package of frozen corn(sams choice super sweet white corn)

2Tbs worstershire sauce

1Tbs Tonys cajun seasoning

1Tbs Tonys cajun seasoning with herbs

sprinkle of garlic salt

1clove chopped garlic

1tsp or so of dry Italian herbs seasoning mix

4tomato cans of water

Brown meat and onion in soup pot then add remaining ingredients cook for 45 min to an hour. I like mine with grated cheese and crushed tortilla chips on top.

Optional if you want you can add a can of creamed corn to make it thicker I do not think it needs it. If you do not have Tonys cajun seasoning just use any cajun seasoning and add a few extra herbs.

OH I LOVE Maquechoux!!! Mom made it all the time with the fresh corn out of the garden. Would love to have some now.

Ham and Corn Soup

4 cups or so of cut up ham
½ lb of cut up tasso (optional)
¾ cup diced onion
2 stalks celery chopped
2cups chopped baby carrots
1 can Rotel
1can Diced tomato
1can cream of onion soup
1can cream of mushroom soup
1tsp Tony's creole seasoning or the seasoning of your choice
1 bag of frozen sweet corn.
4cups of water

Put all ingredients in a soup pot and bring to a slow simmer, cook till carrots and celery are tender, about an hour or so would be about right. Stir to keep from sticking.
I like to serve with big hunks of hot French Bread for dipping.

Crockpot Cheesy Creamed Corn

3 16 oz. pkgs frozen corn
1 8 oz. pkg cream cheese
1 3 oz. pkg cream cheese
4 TBSP butter
3 TBSP water
3 TBSP milk
2 TBSP sugar
6 slices American cheese

Combine all ingrediants in cp, mix well. Cover and cook 4 - 5 hours on low, or until heated through and cheese is melted. Stir well before serving.

Chicken Potato Corn Creamy chowder

½ of a rotisserie cooked chicken pick meat off bones and shred
1cup baby carrots
1cup sliced fresh mushrooms
1stick butter
1can glory southern sweet skillet corn or any cream corn
1can cream of potato soup
1can evaporated milk
1 ½ soup cans of milk
4 slices cooked bacon diced
3 stalks chives chopped
2 large red potatoes well scrubbed and diced
2 heaping TBS of sour cream
2 TBS flour
1 large handful of onion tatertots
Seasoning
Salt and pepper to taste
1tsp of Tony’s Cajun seasoning
Sprinkle of garlic salt
1 cup grated Parmesan cheese (fresh) *optional
Sprigs of parsley
Additional grated Parmesan cheese

Take your rotisserie chicken and remove the meat and skin from 1/2 of the chicken then shred the meat and add the meat and skin to the crock-pot. Then add all the remaining ingredients and stir up well. (slice your stick of butter into several pieces)
Cook on high for 4 hrs or till potatoes are soft. If you want thinner soup add some chicken broth or water. Top with sprig of parsley and sprinkle of additional grated Parmesan cheese

This is a hearty thick creamy soup and is great served with thick sliced French bread spread with butter and Parmesan cheese and toasted lightly.

That one is an original.

I love hominy and this is a very tasty casserole.

Hominy Casserole

2 cans white hominy (drained)
1 small can green chilies
1 1/2 Tbsp. grated onion
1 c. grated cheddar cheese
1 c. sour cream
toasted breadcrumbs
butter

Mix hominy, onions, chilies and sour cream. Put in a greased casserole dish, sprinkle with grated cheese, then the bread crumbs. Dot with butter. Bake 30 minutes at 350 degrees or until golden brown.

walnutcreek, have you actually tried the hominy recipe yourself?

I've had it saved for years, but leary of trying it.

I usually cut up some sausage links, let the hominy simmer and add salt and pepper to taste.

Corn with Basil

2 10-oz packages frozen corn
1/2 c chopped onion
1/2 c celery, thinly sliced
1 clove garlic, minced
2 T butter
1/4 tsp dried basil
1/2 tsp salt
1 2-oz jar diced pimientos, drained

Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients and reduce heat. Cover and cook until heated through, about 3-5 minutes.

Glenda, yes I have made the hominy casserole. A friend from where I used to work brought it to a potluck - believe it or not everyone loved it. She shared the recipe with us.

This post was edited by walnutcreek on Sat, Oct 5, 13 at 16:55

What is GMO

Genetically Modified Organism. They've been doing it to crops for many years.

My internet service was down all day yesterday so could not access to post.

My sister sent this to me and said it is very good; they had it with BBQ. I have not tried it yet.

Summer Corn Salad

2 15-ounce cans whole kernel corn, drained*
2 medium tomatoes, diced
1 bell pepper, seeded and diced
1 small onion, diced
1 Cup Italian Dressing (I use regular but you can use Zesty Italian if you like)

Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.
Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!

*If you’d like to use fresh or frozen corn just cook it in water until tender and drain well.

And this one is for today.

Chi Chi's Sweet Spanish Corn Cake

1/2 C butter, softened
3 T Yellow cornmeal
2 T Whipping cream
1/3 C Masa Harina
1/4 Tsp Baking powder
1/4 C Water
1/4 Tsp Salt
1 Pkg Frozen corn (10oz), thawed
chili peppers, sliced
1/3 Cup Sugar
parsley, chopped

With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed beat in water. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley.

This post was edited by walnutcreek on Sat, Oct 5, 13 at 16:53

What is sugar parsley?

Hi Walnutty Creek,

To enjoy that Gulliver's creamed corn ...

... does one have to travel?

Oh - that was Gulliver himself who did the travelling, I guess, wasn't it?

ole joyful

Seagrass, thank you for pointing out the error; I have corrected it.

You are funny, joyful.

Sweet Roasted Corn

1 pound frozen yellow corn kernels
1 tablespoon vegetable oil
1 tablespoon sugar, optional
Salt to taste

Heat the oven to 450 F.

Place the corn in a colander and rinse with cool water to partially defrost. Drain well.

Mix oil, sugar, and salt in a bowl. Add well drained corn to the bowl and stir to coat well.

Pour contents of bowl onto a 17 X 11 X 1 jellyroll pan. Spread the corn to a single layer. Place in the preheated oven. Bake for 10 minutes or until the corn kernels start to brown.

Taste to see if more salt is needed, if so sprinkle salt over corn. Serves 4