Grandmas Sweet Corn Food

GRANDMA'S SOUTHERN CREAMED CORN PUDDING

Steps:

• In a large skillet, melt the butter over medium low heat. Remove the skillet from heat. When the butter's cooled, whisk in the flour until smooth and evenly incorporated.
• Whisk in the sugar, eggs, and milk- again until evenly incorporated.
• Stir in both kinds of corn, until evenly combined. Season with salt & pepper, to taste.
• Transfer the mixture to an 8x8" baking dish, and use the back of the spoon to smooth out evenly.
• Bake at 350 degrees for an hour and fifteen minutes, or until a toothpick inserted into the center of the casserole comes out clean, and the casserole is lightly browned on top.
• Remove the dish from the oven, and let it rest for 5 minutes. Serve while still warm. Enjoy!

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

GRANDMA'S BAKED CORN

Steps:

• Mix together all ingredients except crackers and pour into a Pyrex, or other glass baking dish.
• Sprinkle with crushed cracker crumbs.
• Bake at 350 for 1 hour or until firm.
• Do not over cook or it will be dry.

GRANDMA'S MOLASSES CORNBREAD

Steps:

• Mix all ingredients until well blended. Put in greased 9-inch round pan.
• Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

OLD-FASHIONED CORN PUDDING

Steps:

• In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean.