cornbread trick

Okay, maybe everyone else in the world already knows this, but here's the trick anyway:  Substitute one can of creamed corn for the milk when making cornbread.  Sometimes the goodness of cornbread is that it's dry, but this moist version definitely hits the spot too!

chili cheese corn

I'm pretty picky about eating vegetables.  I mostly stick to corn.  Imagine that, being a farmer's daughter!  I will eat the occasional potato and some green beans, but mostly, just corn.  I recently re-discovered this recipe, which is a nice twist on regular corn and is a good way to use up all that corn my mom puts up for us each summer.

Chili Cheese Corn
Taste of Home
Serves 6

8 oz. cream cheese, cubed
2 Tbsp. butter
4 C. corn
4 oz. chopped green chiles
1/4 C. milk
1/4 tsp. garlic salt
1/8 tsp. salt
1/8 tsp. cayenne

Combine cream cheese and butter in a large saucepan.  Stir over medium heat for 4-5 minutes or until smooth.  Stir in the remaining ingredients.  Cook for five minutes or until heated through.

Enjoy!