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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.

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