#3729 - Dutch Corn Pie

(by Shirley McNevich)

1 large baking potato (washed, peeled and cut into bite sized pieces)
1 - 15oz. can Del Monte whole kernel corn
1 - 15oz. can Del Monte cream style corn
3 hard boiled eggs (peeled and chopped)
6 slices of bacon (cooked and crumbled)
salt
fresh ground black pepper
1/2 cup milk
1 TBSP butter (cut into small pieces)
2 pie crust doughs

In a saucepan over medium heat add potatoes, whole kernel corn, cream style corn, chopped eggs, milk and salt/pepper (to your taste)--cook/stir until boiling, then turn back heat and simmer until potatoes are tender and mixture thickens. Remove from heat--add crumbled bacon--stir to mix. Place one pie crust dough into a greased pie plate and spray the inside of the crust with Pam. Pour the hot corn mixture into the crust and dot the butter evenly over the corn mixture. Place the top dough on the pie, then flute and seal the edges. Use a sharp knife to cut a few holes in the top dough. Place the pie plate on a cookie sheet (to catch any drips). Bake at 425 degrees for 30 minutes, then reduce heat to 350 degrees and bake 10-15 minutes longer or until crust is nice and brown. Cool slightly before cutting and serving.

#3385 - Skillet Cornbread

(by Shirley McNevich)

1 1/2 cups White Lily OR Aunt Jemima white cornmeal mix (self-rising)
1/2 cup flour
1 - 15oz. can DelMonte cream style corn
1 - 8oz. Breakstone's sour cream
3 beaten eggs
1/2 cup shredded cheddar cheese

In a bowl add cornmeal and flour--stir to mix. Add cream style corn, sour cream and beaten eggs--stir to mix. Set oven to 450 degrees. Once the oven is hot, place a cast iron skillet in the oven for 10 minutes so the skillet heats up. Remove from oven and spread the batter into the hot cast iron skillet. Sprinkle the shredded cheddar cheese over the top. Bake at 450 degrees for 20-25 minutes or until nice and brown and the sides of the cornbread start pulling away from the sides of the skillet. Cool slightly before cutting.

#2663 - Corn Pudding Casserole

(by Shirley McNevich)

2 - 15oz. cans DelMonte cream style corn
1 - 15oz. can Dole whole kernel corn (drained)
4 TBSP cornstarch
1/2 cup whole milk
1/4 cup white sugar
1/3 cup butter (melted)
5 beaten eggs

In a bowl add beaten eggs, melted butter, white sugar and milk--stir well. Add cornstarch--stir with a whisk until blended. Add creamed corn and whole corn--stir until mixed. Pour the mixture into a greased 2 qt. casserole dish. Bake at 400 degrees for 50-60 minutes.

#1740 - Sour Cream Corn Souffle

(by Shirley McNevich)

1 box Jiffy corn muffin mix
1 - 6oz. can DelMonte cream style corn
1 - 6oz. can DelMonte whole kernel corn (drained)
1 stick softened butter
1 - 8oz. Breakstone's sour cream
2 beaten eggs

In a bowl add butter, sour cream and beaten eggs--stir until mixed. Add creamed corn and drained whole corn--stir. Slowly add muffin mix--stir just until mixed. Pour mixture into a greased 8" square baking dish. Bake at 350 degrees for 40-45 minutes.

#1183 - Scalloped Corn

(by Aunt Janie [McNevich] Baronowski)

3 eggs
1 cup milk
2 - 15oz. cans Del Monte cream style corn
1 cup cocktail crackers (crushed)
1/4 tsp. pepper
1 tsp. salt (optional)
1 tsp. white sugar (optional)
4 TBSP softened butter

In a bowl add eggs--beat with a whisk. Add milk--beat with a whisk. Add creamed corn, salt, pepper, and white sugar--stir. Add crushed crackers--stir. Grease a 2 qt. casserole--pour corn mixture into the casserole. Dot the top with the butter. Bake at 350 degrees for 1 hour.

#884 - Cream Cheese Corn Souffle

(by Shirley McNevich)

2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cut into small cubes)
1 - 15.25oz. can DelMonte whole kernel corn (drained)
1 - 14.75oz. can DelMonte cream style corn
1 - 8.5oz. package Jiffy corn muffin mix
2 eggs
1 cup shredded cheddar cheese

Put butter in a microwave safe bowl and microwave on high until melted. Remove from microwave and add cream cheese cubes--return to microwave and microwave on high for 15-20 seconds. Remove from microwave--stir until smooth. Add drained whole kernel corn and the cream style corn to the cream cheese mixture--stir. Place eggs in a cup--beat. Add beaten eggs and muffin mix to the corn mixture--stir. Grease a 9 x 13 baking dish--pour entire mixture into the baking dish. Bake at 350 degrees for 30 minutes--remove from oven, sprinkle shredded cheddar cheese on top and return to oven--bake 10 more minutes.