Corn

Vidallia Onion Cornbread

¼ cup margarine or butter
1 large Vidalia onion, chopped
1 (8oz.) package cornbread mix (Such as Jiffy)
1 cup shredded sharp cheddar cheese
1/3-1/2 cup sour cream
1/3 cup milk
1 large egg, beaten
¼ tsp. salt
¼ tsp. dill weed (optional)

Saute onion in oil in a skillet. To Jiffy mix, add egg, milk, sour cream, and cheese. Mix well. Pour into a greased 8×8 dish. Bake at 400 degrees until lightly brown.

Mexican Corn Casserole

1 large can cream style corn
1 can Mexi-corn
8 oz. sour cream
1 stick butter
1 package Mexican cornbread mix
Grated 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 corn
1 heaping Tbsp. flour
1 level Tbsp. sugar
2 eggs, beaten
¼ cup milk
Salt 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 drained
8 oz. sour cream
8 oz. Mayo
4 jalapeno peppers, diced
Pimentos
1 tsp. garlic powder
1 tsp. salt
8-12 oz. shredded cheese

Mix all ingredients. Keep refrigerated. You can use less mayo and sour cream if desired.