2 cans whole corn, drained
2 cans creamed corn
16 ounces sour cream (may use reduced fat)
2 packages Jiffy corn bread mix
1 stick butter, melted
3 to 4 eggs (may be separated and the whites folded in last to lighten the dish)

Preheat oven to 350. Grease a 9x13 pan.
Stir all the ingredients together until they are mixed well.
Bake a 9x13 pan about 1 hour at 350 degrees, or 15-21 minutes in a microwave on full power.
This is very moist and keeps and reheats well.

6 cups fresh corn kernels, supersweet preferred, OR thawed frozen corn kernels
3/4 cups milk, soy milk or rice milk
1/4 cups butter
1/2 cups prepared fresh masa for tamales *see note
1/4 to 2/3 cups sugar, date sugar or sucanat *see note
3/4 cups cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 cup milk, soy milk or rice milk

Preheat oven to 250F.
Blend 3 cups corn kernels and chosen milk in blender or food processor until smooth.
Whip butter, masa & sweetener together in food processor until light & fluffy, about 2 minutes.
Add all ingredients including the rest of the corn and the mixture from the blender.
Mix well. Pour mixture into 9x13 pan. Cover tightly with foil.
Set pan in a large roasting pan, pour enough cool water in the roasting pan to reach 3/4 inch up the side of the 9x13 pan.
Bake for 1 1/2 to 2 hours, or until the corn mixture registers 175F on an instant read thermometer and is set.
Stir pudding before serving to give it a consistent texture. Serve in small scoops. Scoop out portions and serve hot.
Note: Fresh masa is sold in refrigerated rolls in Texas and southwestern markets, usually in the meat section. If fresh masa is not available, use dry masa harina and make a dough as directed on the package, then use the correct measure of the dough.
Cutting down the sweetener lets you use it as a base for toppings like sliced jalapenos or salsa or seasoned meat. The full amount is the popular original recipe- you can even add more- up to 1 cup- and make it sweet enough for dessert.
Top of the stove cooking: Divide batter into 2 9 inch glass pie pans or 2 8 inch square glass pans. Place the baking dishes over a large saucepan or a large soup pot of simmering water. Cover the baking dishes tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill with boiling water if necessary. When it is done, a toothpick inserted in the center comes out clean. You can use a Chinese steamer
To microwave a half recipe in an 8 inch glass pan, cover tightly with saran wrap. In a 100 watt oven, do 7 minutes at 30%, then 4 minutes at 100%. Let stand 5 minutes before stirring and serving.
REMEMBER No matter what method you use, the pan must be tightly wrapped at all times while cooking.

Allow 1 large ear of corn or 1 1/2 medium ears per person. Using a SHARP knife, split each row of kernels on the ear right down the middle. Then using a dull table knife or spoon, scrape down each row into a flat bowl or plate. From a whole ear, you will get about 1/2 to 3/4 cup of creamy corn with some milky liquid, with the hulls remaining on the cob.
Melt a tablespoon of butter for each ear in a large flat pan. Add the corn, cook and stir over a medium heat until hot and creamy.

2 pounds bacon ends and pieces
1 pound onions, diced
64 ears fresh sweet corn
salt and pepper to taste
sugar or honey to taste

In a large roasting pan, fry the bacon until crisp, drain it on paper towels. Diced the cooked bacon and set aside.
Pour off all but enough fat to cover the bottom of the pan. Add the onion to the fat in the skillet and cook until soft.
Husk the corn, cut the kernels from the ears and scrape the cobs of the moisture with a teaspoon, into the pan. Add the corn kernels to the onions and juices in the pan and cook for 12-15 minutes, stirring, until hot and tender.
Add bacon, season with salt and pepper and sweetener to taste.

10 1 pound cans whole kernel corn
10 1 pound cans cream style corn
20 1 pound cans stewed tomatoes
20 eggs
6 1/2 cups evaporated milk
2 cups melted butter
1 tablespoon salt
2 teaspoons pepper
1 tablespoon nutmeg
20 cups coarse cracker crumbs

Drain whole kernel corn; reserve 2 1/2 cups liquid.
Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well.
Stir in whole kernel corn, cream-style corn, tomatoes and 16 cups of the cracker crumbs.
Turn into 10 9x13 greased pans or casserole, sprinkle the tops with the reserved crumb.
Bake a single pan at 325 degrees for 1 hour and 10 minutes each pan- 4 pans at once allow 1 hour 40 minutes or until golden brown and set around edges.

30 cups fresh cut sweet corn (30-40 ears)
3/4 pound (3 sticks) butter
3 cups half and half

Cut off the corn. Scrape the cobs for juice.
Put corn and juice in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.

1 can cream-style corn
1/2 cup nonfat milk
1/4 cup nonfat liquid egg substitute
1 tablespoon butter, melted
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 egg whites, beaten until stiff but not dry

Preheat the oven to 325 degrees.
Spray a 2 1/2-quart casserole dish with a nonstick cooking spray and set aside.
In a large bowl, combine all of the ingredients except the egg whites, and mix well. Fold in the beaten egg whites and pour into the prepared casserole.
Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Allow to stand for 5 minutes before serving.

1/3 cup butter or margarine
1/2 cup flour
1/2 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 cups milk
8 eggs, separated
4 ounces canned diced green chiles, drained
4 cups ground fresh corn kernels

Melt butter and blend in flour, salt, pepper and paprika. Cook until smooth and lump free, stirring well. Add milk and cook and stir until thickened and smooth. Remove from heat.
Place egg yolks in the blender, add corn, buzz until fairly creamy. Add 2 tablespoons hot sauce and blend. Add additional 4 tablespoons and blend again. Scrape blender clean into the sauce, wasting nothing, stirring constantly. Cook, stirring, a few minutes until smooth and thicker. Remove from heat.
Drain chiles and add to sauce. Start the oven preheating at 350F. Put a large flat pan of water on the rack below the casserole rack.
Beat egg whites until stiff but still moist. Fold 1/3 of egg whites into corn mixture, mixing well. Fold in remaining egg whites lightly.
Spread evenly in an UNgreased 9x13 pan or straight-sided casserole.
Bake at 350F about 50 minutes.

2 cans creamed corn
2 cans drained canned corn
20 ounce package frozen chopped broccoli
3 cups crushed chicken-flavor snack crackers (may substitute Ritz or club- not saltines)
2/3 cups melted butter

Thaw and chop the broccoli. Crush the crackers. Save 2/3 c of crackers.
Grease a 9x13 casserole pan with butter. Melt remaining butter and cool slightly.
Mix the remaining ingredients together, minus the saved crackers, and spread into the casserole.
Sprinkle on the remaining crumbs.Bake at 350 for 30 minutes.

6 large eggs -- beaten thick and yellow
10 ears fresh sweet corn, kernels cut off and cobs scraped (about 2 cups kernels)
1 1/2 cups light cream
1 tablespoon sugar, honey or maple syrup
2 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
OPTIONAL, 1/2 cup grated cheese
OPTIONAL, 1/4 cup finely chopped onion (I saute lightly before adding)
OPTIONAL, 1/4 cup finely chopped bell pepper (I saute lightly before adding)

Preheat oven to 375oF. Put the butter in the 9x13 baking pan and place in the oven until the butter melts.
In a large bowl stir together the eggs, corn, cream, sugar, flour, salt and nutmeg.
Remove the pan and swirl the butter making sure the bottom of the pan is well coated, but try to keep it off the sides.
Pour in the batter and bake for about 30-35 minutes until a skewer inserted 1 inch from the center comes out clean.
VARIATION: For a more souffled texture, separate the eggs, beat the yolks well and add to the other ingredients. Beat the whites stiff and fold in just before baking.