 More
of Brenda's Recipes - 2
Corn Casserole
1 can cream-style corn
- 1 can whole kernel corn
- 1 cup dry elbow macaroni
- 1/2 stick margarine
- 1 cup cheddar cheese
Bake in covered dish 40 to 50 minutes at 350 degrees. Of course we
use our fresh, frozen or home-canned corn.
Corn Bacon Chowder
1/4 cup margarine
- 1/3 pound bacon, cut small
- 1 medium onion, chopped
- 3 cans creamed corn
- 1 cup chicken broth
- Pepper to taste
- 4 unpeeled potatoes, diced
- 1 celery rib chopped
- 2 can whole kernel corn
- 1 1/2 cups milk
Melt margarine in heavy 4-quart pan over medium heat.
Add bacon and cook until just crisp. Add onion and sauté until
translucent, about 12 minutes. Add creamed corn, broth, potatoes and
celery. Simmer for 20 minutes. Add drained whole kernel corn and simmer
for 12 more minutes. Pour in enough milk for desired consistency. Season
to taste. We use our fresh frozen sweet corn in this by whirring in the
blender for a few minutes.
Corn Casserole
1/2 stick butter or margarine
- 1 cup sour cream
- 1 can whole kernel corn
- 1 can cream-style corn
- 2 beaten eggs
- 1 box Jiffy corn muffin mix
- Salt & pepper, to taste
- 1 tablespoon chopped onion
Bake, uncovered, for 45 minutes at 350 degrees. Adapts well to
home-canned or frozen corn.
Corn Sauté
8 ears fresh corn, cut off cob
- 1/4 cup butter or margarine
- 1 onion, sliced thin
- 1/2 cup green pepper strips
- 1 1/2 teaspoons salt
- 1/4 teaspoon dried oregano
- 1/2 cup light cream
- 2 medium tomatoes, chopped
Melt butter or margarine; add corn, onions, green pepper,
salt and oregano. Cover and cook 6 to 7 minutes. Add cream and tomato;
simmer another minute or two. |
