Ingredients:
3 whole eggs
15 Tbs sugar
2 cups corn flour
1 cup all-purpose flour
1 cup sour cream
1 cup cooking oil
1 cup milk
1/2 kg (1 lb 2 oz) cottage cheese
2 tsp vanilla
2 tsp baking powder

Preparation:

1. Mix egg, sugar and vanilla.
2. Add remaining ingredients.
3. Pour into a large oiled baking pan.
4. Bake for cca 20 minutes on 180 C (350 F).

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Ingredients:
3 cups whole kernel corn
1 1/2 cup cornmeal
3 eggs
2/3 cup butter
1 1/2 cup milk
1 teaspoon baking soda
1/4 cup white sugar
1 1/2 teaspoon salt

Preparation:

1. Preheat oven to 375F. Grease a 2 quart casserole dish.
2. Puree 2 cups corn kernels in processor until almost smooth.
3. Whisk together eggs, melted butter and milk. Mix in unpureed corn and the pureed corn mixture. Add cornmeal, sugar, baking soda, and salt.
4. Spoon pudding into prepared baking. Bake for 1 hour.

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Place in a preserving kettle

1 can of shoepeg corn,
1 quart of cooked string beans,
1 quart of cooked lima beans,
8 green peppers, cut in small pieces,
1 small head of cabbage, shredded fine,
1 ounce of mustard seed.

Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl

1 cup of flour,
1/2 cup of yellow mustard,
1/2 cup of salt,
1/2 cup of sugar,
1 ounce of paprika,
2 cups of vinegar.

Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.

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Ingredients:
8 ears corn, husks and silk removed
1/2 large onion, finely chopped
2 Tbsp butter
1/2 cup heavy cream
1 teaspoon sugar
1/8 teaspoon nutmeg
salt, pepper

Preparation:

1. Remove the kernels from the corn.
2. Melt the butter in a large, heavy-skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the corn to the onions together with 2/3 a cup of water. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
3. Puree half of the corn kernels. Add the corn puree and cook until slightly thickened. Reduce the heat to low, add sugar, nutmeg, and cream and cook for 5-6 minutes, stirring occasionally. Season with salt and pepper.

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Ingredients:
1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

Preparation:

1. Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
2. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes.
3. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

source: timsseafood.com

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Ingredients:
1 quart milk
7 tablespoons sifted Indian meal
1 teaspoon salt
1 tea-cupful molasses
1 tablespoon ginger or sifted cinnamon

Preparation:

1. BAKED INDIAN PUDDING: Scald a quart of milk (skimmed milk will do) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon.
2. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed.

1. BOILED INDIAN PUDDING: Indian pudding should be boiled four or five hours. Sifted Indian meal and warm milk should be stirred together pretty stiff. A little salt, and two or three great spoonfuls of molasses, added; a spoonful of ginger, if you like that spice.
2. Boil it in a tight covered pan, or a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room; for Indian pudding swells very much.
3. The milk with which you mix it should be merely warm; if it be scalding, the pudding will break to pieces.
4. Some people chop sweet suet fine, and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk.

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Ingredients:
2 eggs; beaten
2 cup buttermilk
2 cup cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tbs. bacon drippings; melted

Preparation:

1. Combine all ingredients.
2. Pour the batter into the pan, and bake at 175 C (350 F) 20 to 25 minutes or until brown.

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CORN ON THE COB

1. Free the corn from husks and silk; have a kettle of water boiling hard.
2. Drop the corn into it and cook ten minutes (or longer if the corn is not young). If a very large number of ears are put into the water they will so reduce the temperature that a longer time will be needed. In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor.

CORN OFF THE COB

1. Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juice of the corn itself is wasted. It is better to cut the corn from the cob before cooking. With a sharp knife cut off the grains, not cutting closely enough to remove any of the woody portion of the skins.
2. Then with a knife press out all the pulp and milk remaining in the cob; add this to the corn; season well with salt, pepper and butter; add a little more milk if the corn is dry; cook, preferably in the oven, for about ten minutes, stirring occasionally. If the oven is not hot, cook over the fire.

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