Corn Pudding

Here is another good side dish and one that is good to make for a crowd...plus it can be baked up to 2 days in advance.

Ingredients:

1/4 cup cornstarch
4 eggs
1 cup heavy cream
2 cans ( 15.25 oz ea ) whole kernal corn
2 cans ( 14.75 oz ea ) cream style corn
1/3 cup chopped fresh chives
1 tbl sugar
1 tsp vanilla
1/2 tsp ea ground nutmeg and salt

Directions:

1. preheat oven to 340 degrees, coat 2 & 1/2 qt shallow casserole with non stick spray
2. In a large bowl, whisk cornstarch, eggs, and heavy cream until cornstarch is dissolved.
3. Stir in remaining ingredients and pour into casserole.
4. Bake 40 minutes or until just firm and a knife inserted in center comes out clean. Let
stand 10 minutes before serving.

***12 servings

Easy Cornbread Casserole

I just found this recipe and it's so easy, it's ridiculous. My family and I loved it, and I will definitely make it again.

Ingredients:

1 can (17 oz) whole kernal corn-drained
1 can (17 oz) creamed corn
1 cup (8 oz) sour cream
1/2 cup melted butter
1 pkg (8.5 oz) corn muffin mix

Directions:

1. Preheat oven to 300 degrees, Grease a 2 quart baking dish.
2. Combine all ingrdedients thoroughly and pour into baking dish.
3, Bake 1 hour and 40 minutes.

Corn Casserole

This is a really great side dish, very different, and very easy. People will want the recipe.

Ingredients:

1 can (15 oz) whole kernel corn, drained
1 can (14 oz) can cream style corn
1 pkg ( 8 0z) corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter-melted
1 to 1 & 1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees. Grease a casserole dish.
2. In large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and the melted butter.
3. Pour into prepared pan and bake 45 minutes, or until golden brown.
4. Remove from oven and top with cheddar, then return to oven for an additional 5-10 minutes, or until cheese is melted. Let stand 5 minutes and serve warm.

Corn Patties

These are a great side dish for corn lovers. Made the way this recipe reads, they're good with hot sauce. But you can omit the pepper and add 1/2 tsp sugar, then when done, dust them with powdered sugar.

Ingredients:

1 & 1/2 cups corn kernals (raw or canned-drained)
1 cup (about 29) finely crushed saltine crackers
1/3 cup lowfat milk
2 large eggs
1/4 tsp pepper
2 tbl canola oil

Directions:

1. Mix all ingredients except oil in medium oil until well blended.
2. Heat half of the oil in large skillet over medium heat.
3. Drop 6 heaping tbls of corn mixture onto skillet.
4. Cook 2 minutes, turn with spatula, and cook 2 minutes more until lightly browned.
5. Repeat with remaining mixture.

**4-5 servings