Creamed Corn (Cinda)

Small crowd                                                            

1- 16 oz. frozen corn                                             

3/4 cup whipping cream                                         

3/4 cup milk                                                           

1 tsp. salt                                                              

1/2 TBS. sugar                                                        

1/6 cup flour                                                          

1 1/2 TBS. flour                                                      

Large Crowd

4- 16 oz. frozen corn

3 cups whipping cream

3 cups milk

1 1/2 TBS. salt

1/4 cup sugar

2/3 cup flour

6 TBS. flour

Add all ingredients in large pot.  Heat until butter is melted.  Stir frequently until thick.  May need to add more flour for thickening.  Add salt and pepper to taste.

Grilled Corn on the Cob (Josh)

1/2 stick butter                                                     

6 ears corn – chucked                                             

Seasoning salt

Barbeque spice

Rinse corn.  Cut 6 sheets tinfoil.  Spread butter evenly on all sides of corn.  Place on one sheet of foil.  Sprinkle with seasoning salt and barbeque spice.  Roll the corn into the foil, starting with the sides to keep butter and juices in.  Grill on medium heat 2 – 3 minutes, turning 3 to 4 times. 

Hush Puppies (Leon)

2 cups yellow cornmeal

1/2 cup self-rising flour

1 cup sugar

1 tsp. baking powder

1 tsp. coarse salt (kosher or sea)

1 small onion, minced (about 1/2 cup)

1/2 cup drained minced pickled jalapeno peppers

2/3 cup grilled corn kernels

About 1/2 cup buttermilk

1 small can (8.5 oz.) creamed corn

1 large egg, lightly beaten

3 to 4 cups canola oil for frying

To grill corn:  Brush corn with melted butter or olive oil, and season with salt and pepper. Grill until nicely browned, 2 - 3 minutes per side, 8 to 12 minutes total, basting with butter.

Place the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl and whisk to mix.  Stir in the onion, peppers, and grilled corn, if using.  Add 1/2 cup buttermilk and the creamed corn and egg.  Stir with a wooden spoon just to mix.  Consistency should be like soft ice cream; add more buttermilk if necessary.  Fry in hot oil.  Using 2 spoons, carefully place 3/4 inch balls of batter in the hot oil.  Fry until golden brown, 3 to 4 min. turning them with a wire skimmer or slotted spoon.  Drain on a paper towel, then serve at once.