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INGREDIENTS:

• 1 1/2 cups sifted flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 can (approximately 16 ounces) cream -style corn
• 1 egg, slightly beaten
• 1 cup corn oil
• powdered sugar

DIRECTIONS:

Sift together dry ingredients. Mix together the cream-style corn and egg. Add dry ingredients, stirring slowly until blended. Heat oil in large, deep, heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil.
Do not crowd. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper; dust with powdered sugar if desired.
Makes 16 corn fritters.

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INGREDIENTS:

• 6 slices bacon, cut in halves crosswise
• 2 cups fine dry bread crumbs
• 1/2 cup chopped green bell pepper, about 1 medium pepper
• 1 can (approximately 15 ounces) diced tomatoes
• 2 cups fresh or frozen corn kernels
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon sugar

DIRECTIONS:

Arrange half of the bacon in the bottom of a shallow 2-quart casserole. Top with half of the bread crumbs. Add to casserole in layers: green bell pepper, tomatoes, and corn which has been seasoned with the salt, pepper, and sugar. Top corn casserole with remaining bread crumbs and remaining bacon. Bake at 375° for 1 hour, or until topping is lightly browned.
Corn Casserole serves 6.

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INGREDIENTS:

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen corn kernels, thawed
• 1/3 cup sugar
• 3 tablespoons yellow cornmeal
• 2 tablespoons whipping cream
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• sliced chile peppers, jalapenos or mild chile
• chopped fresh parsley, optional

DIRECTIONS:

Beat butter with electric mixer until light. Gradually beat in masa harina. On low speed, beat in water, a little at a time. Place corn in the bowl of a food processor fitted with metal blade and pulse until coarsely chopped. Stir corn into the masa mixture.

In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover tightly with foil.

Place in a larger pan and pour boiling water halfway up the side of the smaller pan. Bake at 350°. for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes.