Mexican Corn Casserole 1 large can cream style corn1 can Mexi-corn8 oz. sour cream1 stick butter1 package Mexican cornbread mixGrated cheddar cheese Melt butter. Add all other ingredients. Mix and bake at 350-400 degrees for 20-30 minutes.
Easy Corn Pudding 15 oz. can white cream corn1 heaping Tbsp. flour1 level Tbsp. sugar2 eggs, beaten¼ cup milkSalt and pepper Combine all ingredients. Bake at 450 degrees for 20 minutes.
Hoecakes 1 cup self-rising flour 1 cup self-rising cornmeal 2 eggs 1 Tbsp. sugar ¾ cup buttermilk 1/3 cup + 1 Tbsp. water ¼ cup vegetable oil Mix ingredients. Heat oil for frying in a skillet. Drop about 2 Tbsp. batter per cake. Brown on each side.
Jalapeno Corn Dip 2 cans Mexi-corn drained8 oz. sour cream8 oz. Mayo4 jalapeno peppers, dicedPimentos1 tsp. garlic powder1 tsp. salt8-12 oz. shredded cheese Mix all ingredients. Keep refrigerated. You can use less mayo and sour cream if desired.
