Corn Pudding

One of the things I am most thankful for are my friends. We had a wonderful Thanksgiving Dinner this year due the the fact we added some friends to the menu! The Gilberts and Morgans joined our table and it was delightful! Tricia brought corn pudding because her children demand it on Thanksgiving and I can see why! It is delicious! I made it for our New Years Dinner and it was a hit! Thanks for sharing Tricia!

Corn Pudding

1 box Jiffy Corn Muffin Mix - (a staple in any southern kitchen)

8oz sour cream

1 stick butter, melted

1 15oz can crisp & sweet corn, drained

1 15oz can cream style corn

2 eggs, slightly beaten

Mix all ingredients and pour into lightly greased casserole dish. Bake at 350 degrees for 45 minutes.

Source: Tricia

Chicken Corn Chowder

This is a very tasty, quick soup. Perfect for a rainy fall evening.

Chicken Corn Chowder

1 TBSP butter

1 8oz package sliced fresh mushrooms

1 medium onion, chopped

2 cans chicken broth

1 16 oz package frozen shoepeg white corn

2 cups shredded cooked chicken

1 can cream of chicken soup

1/2 cup orzo

1 sprig fresh rosemary

1 TBSP sugar

1/2 tsp salt

1/2 tsp pepper

1 cup milk

2 TBSP flour

Melt butter in large dutch oven over medium high heat; add onions and mushrooms, and saute' 5 minutes until tender.

Add chicken broth and next 8 ingredients; simmer 10 minutes or until orzo is tender.

Stir together milk and flour in small bowl; gradually stir into chowder, and simmer 5 minutes.

**Soup can be made ahead and thinned with milk when reheating.

Source: slightly adapted from Southern Living

Corn Dip

This is one of my most requested recipes. It is simple to throw together and tastes wonderful.

Corn Dip

1 small can mexicorn - drained

1 small can white shoepeg corn - drained

6 oz. sharp shredded cheddar cheese

1/4 cup parmesan cheese

1 cup sour cream

1/2 cup mayo - I use Dukes

1/4 cup onion chopped very fine

garlic salt to taste

tabasco to taste

Mix all the above ingredients and serve with Fritos Scoops!