Clara's Canadian Corn Pudding

My Grandma, Clara answered my call for recipes with her Canadian Corn Pudding. This recipe is simple but sounds wonderful, it would be especially great on a cold night! Thanks Clara!

Canadian Corn Pudding

Mix together:

1 can creamed corn

1 can whole kernel corn (drained)

1 cup sour cream

2 eggs

2/3 cup melted butter

1 box "Jiffy" corn bread mix

Preheat the oven to 350, Bake 30-35 minutes uncovered

Spicy Corn Cobbler

My family loves corn on the cob, so much that my mom cuts the extra off the cob and freezes it for winter. This is a recipe that she could use some of her corn in and my dad would love the spice, since I am fairly certain his food motto is the hotter the better, here he is having a corn on the cob eating contest with Sunday dinner guests. (I decided to spare everyone else the embarrassment of being on the Internet, in a corn eating contest) This spicy corn cobbler would be a great Thanksgiving side dish since it is not typical. (Just a warning this is one of those dishes you can only eat once a year, or you might have a heart attack)
12 tablespoons butter
1 to 2 jalapenos finely chopped (vary for how hot you like it)
4 scallions sliced thin
4 cups frozen corn
1 cup vegetable broth
1 1/2 cups of cream
2 teaspoons Cavender's
2 cups of flour
1 tablespoon baking powder
1 teaspoon Rosemary chopped (I am using Rosemary because it grows in my neighborhood, you can use another dried herb if you like, Thyme works)
1 cup whole milk

Preheat the oven to 375. In a saute pan over medium heat melt 2 tablespoons of the butter. Saute the jalapeno and scallions about 3 minutes. Add the corn and broth, cook another 4 minutes, stirring occasionally. Turn off the heat, add the cream and Cavender's. Pour in to a buttered 9x13 pan. In a large bowl combine the flour and baking powder with the remaining butter. If you have a pastry blender now is a good time it use it :) Stir in the herbs and milk. This is making a biscuit type batter, drop spoonfuls on top of the corn mixture. Bake for 50 minutes.

How to Grill Corn

With summer upon us, it is time to get cooking on your grill. Real Simple Magazine always has great grilling tips. One of my favorite summer treats is corn on the cob, at the Minch house we always eat it after dinner, like desert.

This method works on a grill or in the oven (preheated to 500 degrees).
1. Carefully pull back the husks, keeping them attached while exposing the kernels.
2. Gently pull out the silks by hand.
3. Wrap each ear's husks back around the kernels and carefully twist the tops closed.
4. Place the corn on a medium-hot grill (or on the oven rack) for 20 to 30 minutes. Turn the ears occasionally so the corn roasts evenly; take care not to overcook. (If the fire is very hot, soak the corn in cold water for 10 minutes before grilling.)
5. Use tongs to remove the ears from the heat. Wearing oven mitts, remove the husks. If you like your corn charred and smoky tasting, baste the husked ears with olive oil or butter and put them back on the grill or under the broiler briefly before serving.