Corn Onion Shortcake

1 large sweet onion, chopped
1/4 cup butter
1 package corn muffin mix (or the dry ingred. from a scratch recipe)
1 egg, beaten
1/3 cup milk
1 cup creamed corn
2 drops Tabasco sauce

Topping
1 cup sour cream
1/4 tsp salt
1/2 tsp dill weed
1 cup cheddar cheese, divided

Saute the onion in the butter until glossy and set aside. Combine the cornmeal mix with the egg, milk, corn, and Tabasco. Mix well and pour into a greased 8 inch square pan.

Combine sour cream, salt, dill weed, and 1/2 cup of the shredded cheese. Stir into the onion mixture and spread over the batter using 2 forks to distribute evenly. Bake 25 - 30 minutes at 400 degrees. Sprinkle the remaining 1/2 cup cheese over the top 10 minutes before baking time is completed.

Elegant Corn Casserole

1 16 oz can corn
1 cup cracker crumbs
1/3 cup celery, diced
1/4 cup onion, diced
3/4 cup American cheese, diced (or other cheese)
1 tsp salt
2 eggs, well beaten
2 tbsp butter, melted
1/4 tsp paprika
1 cup milk

Combine all the ingredients and pout into a greased casserole. Bake 50 minutes at 350 degrees. Makes 4 - 6 servings.

Golden Corn Bread

1 cup yellow corn meal
1 cup flour (can use whole wheat)
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup salad oil

Combine the dry ingredients. In a separate bowl, combine the wet ingredients and then stir into the dry ingredients. Bake in a greased 8 inch baking pan at 425 degrees for 20 - 25 minutes.

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Corn Noodle Casserole

1 package frozen noodles
1/4 pound chopped American cheese (or other cheese)
1 tsp sugar
1/4 pound butter
2 (15 oz) cans creamed corn
1/2 tsp pepper
1/2 tsp salt

Cook and drain the noodles. If you can't try frozen, try fetuccine or other pasta. Add cheese, butter, and sugar and stir until melted. Add corn, salt, and pepper. Pour into a greased casserole and bake 40 minutes at 350 degrees. Serves 8.