Why did this double post? Well it did double post but I see it is now gone.

Paula Deene's corn pudding recipe that Glenda originally listed for us.

I make almost the same recipe as Glenda. Although I have never put shredded cheddar in it, but I do always add one egg. (or maybe two)

Ditto but I avoid Jiffy mix because it has hydrogenated fat in it. I use Marie Callenders instead. Also, I do include the egg but put in less sour cream, less butter, less cheese and add the drained contents of a can of green chiles.

Thank you Glenda for posting the recipe. And Bob for your input. Sheila, I was going to look for the recipe, but now I do not have to. :) Elmer, we posted at the same time, thank you for your input also.

I have made this pasta enchilada soup, I use left over rotisserie chicken.

https://www.pillsbury.com/recipes/enchilada-pasta-soup/2265287a-6ac2-4df0-8e0e-1b55540c587a

I always use it as my liquid in corn bread. My corn pudding uses cream cheese instead of sour cream and egg substitute for the eggs. I also finish it off with freshly ground nutmeg.

Corn chowder

1 can creamed corn

1 can kernel corn [could use 1 pound of frozen if you like]

1 can evaporated milk

1 good sized onion chopped

1/2-1 pound of chopped ham or cooked sausage like kielbasa if you like

Potatoes. I think it's supposed to be a pound. We peel and chop fresh but frozen works fine. Both russet and new work well and I bet we put up to 2 pounds of potato in there sometimes!

Cook onion in a little butter or oil until translucent

Add chopped potato and 1 cup of water and simmer covered until done, maybe 15 minutes

Add corn with liquid, milk and meat, bring to a simmer and simmer for 5 minutes. Ad water if it's too thick for your taste, we like it thick. Adjust seasoning, usually we only add some pepper as it's salty enough with the canned foods and cured meat in there.

Found in one of those shelter mags 25 years ago, had all the ingredients on hand and has been a cool weather staple ever since. Am sure chowder with fresh corn would be better but this is good. Will look into the pasta enchilada soup, we do like our soup!

Use a few slices of chopped bacon in place of the butter, a bit of chopped thyme, half of the potatoes and a few cans of chopped clams in place of the sausage and you have clam and corn chowdah!

Easy, but not healthy...

Corn Fritters

2 eggs
1/4 c. milk
2 tsp. oil
1 can cream style corn
1 c. flour
1 tsp. baking powder
1 tsp. salt
1/4 c. sugar

Beat eggs in bowl and add milk and oil. Stir in can of cream style corn. In another bowl mix flour, baking powder, salt and sugar. Combine liquid and dry ingredients until well mixed. Drop by tablespoons into hot oil or grease. Cook approximately 4 to 5 minutes on each side or until golden brown. Drain on paper towel. Approximately 2 dozen fritters.

Quick Corn Chowder with Ham

2 cups chicken broth

3/4 cup sliced celery

4 green onion,chopped

1/8 tsp. black pepper

1 16 oz. can whole kernel corn, drained ( I use only half of a can)

1/2 can creamed corn

5 oz. cooked ham chopped (1 cup)

2/3 cup evaporated milk

1 T. diced pimento (optional)

1/2 cup instant mashed potato flakes (can use any form of potato!)

In a 2 qt. saucepan, combine broth, celery, green onion and pepper. Bring to boiling; reduce heat and cook for five minutes.

Stir in both corns, ham, milk and, if desired, diced pimiento. Bring just to boiling point and reduce heat. Stir in potato flakes, cook and stir until slightly thickened.

"Corny Dish" has been a family favorite for at least 60 years.

1 can creamed corn

1 egg

8 crushed soda crackers

1 cup milk

6 slices velveeta cheese, cubed

Mix all ingredients, pour into 7 x 11 baking dish. Dot with butter. Bake at 350 for 30 minutes.

When all 4 kids were home one of the favorite side dishes was when I took a bag of frozen corn and mixed it with a can of cream corn. The kids loved it that way!

This is a nice vegetarian entree from Lean and Luscious and Meatless

Curried Chick Pea Casserole

1 Tb vegetable oil

1 1/2 c. chopped onion

2 cloves of garlic finely chopped

1 bay leaf

1 1/2 c cooked rice (white or brown)

1 1/2c cream-style corn

1 1-lb can chick peas, rinsed and drained

2 tsp curry powder

1/2 tsp turmeric

1/2 tsp ground cumin

1/4 c water

Preheat oven to 375.

Lightly oil a 2 qt baking dish or spray with nonstick

Heat oil in a large nonstick skillet over med. heat. Add onion, garlic and bay. Cook stirring frequently until onions are browed, about 15 min. Remove from heat and discard bay. Add rest of ingredients. Mix well. Spoon into prepared casserole. Bake covered 30 min. Makes 6 servings (197 calories, 6 g Pro, 5 g Fat, 35g carb, 280 mg sodium, 0 cholesterol)

I usually serve it with Naan bread.

Corn soup.....heat 1 can creamed corn with one can full of milk (best with whole milk, but you can use any including half and half), tablespoon butter, pepper to taste. Enjoy.

Santa Fe style cornbread.

Krusteaz corn bread mix

1 can creamed corn.

1/2 cup cheddar cheese or Mexican blend
1 diced jalapeno

Bake at 400 (convection) for 20-25 minutes

blubird, try buttermilk instead of whole milk.

Thank you every one for the recipes & ideas.

Corn Pudding:

2 Eggs, Beaten

1 1/2 Tablespoons Flour

1/2 Teaspoon Salt

2 Tablespoons Sugar

1 Cup Milk

1 Can Creamed Corn

Mix, Top with Butter, and Bake in 1 Quart Greased Pyrex Dish at 350F for about 1 Hour.

When I've mistakenly bought cream corn instead of whole kernel I used it as a substitute for cream soup in Tater Tot Hotdish. I don't use cream soups but like Totdish so it was a double win for me.

We love tater tot casserole with creamed corn.

Last night DD was inspired by the cool damp weather and the hot bread at the market and made the corn chowder I posted earlier for dinner. Since we are always working to get more veggies in she added cubed carrots. There was no ham in the freezer so she bought, cubed and added 6 ounces of kielbasa. Yum.

My grandmother made the most delicious corn fritters when I was a kid. She's use the ear or 2 of corn on cob that for some reason never got eaten. Not deep-fried, fried, with a little bacon grease in a cast iron skillet. I don't think she used any canned creamed corn, BUT... have a feeling if you used it as the liquid (milk or for part of the buttermilk) in a recipe, it would make some interesting pancakes and/or waffles. OK, I'm heading to my pantry to start a Mad Kitchen Scientist experiment!