2		cups cooked chicken breasts, coarse cut
1		large onion, sliced (1 cup)
1		lb. ground beef
1/4		cup celery, diced
2		cans (1 lb. each) cream-style corn. Reserve 1/2 cup for biscuits.
3/4		cup water or milk
1		tsp. salt
1/4		tsp. pepper
1		bouillon cube, if desired
		Corn biscuits (see below)

Heat oven to 425 degrees (hot). Brown onion and ground beef in hot fat. Add rest of ingredients except biscuits. Bring to a boil. Pour boiling meat mixture into 2-1/2 quart baking dish. Drop corn biscuits by tablespoonfuls on top of hot mixture. Bake 25 to 30 minutes. Yields 8 servings.

Corn biscuits: Measure 1 cup Gold Medal flour by dip-level-pour method. Add 1-1/2 tsp. baking powder and 3 tbsp. vegetable oil. Stir in remaining corn. Drop into hot mixture. Miss Susie Miller, Clark, Mo.
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Festive Corn Salad

2		lbs. of frozen corn, thawed (if using fresh corn, blanche and then cool before making salad)
3		small zucchinis, diced
1		green pepper, diced
1		red pepper, diced
2		small cans chopped green chilies, drained
6		small green onions diced (use tops also)
2/3		cup canola oil
1/4		cup lime juice
2		tsp. ground cumin
2		tbls. cider vinegar
1-1/2		tsp. salt
1		tsp. pepper
1/2		tsp. garlic salt

Gently toss corn, zucchini, peppers, chilies and onions. Combine remaining ingredients and mix in a jar with lid or beat well. Pour over the vegetables and stir gently. Marinate overnight. Yields 12 servings. Annette M. Conrad, Rolla, Mo.
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Corn Bake

1		(15 oz.) can whole corn, drained
1		(15 oz.) can cream style corn
1		(8 oz.) tub of sour cream
1		(8-1/2 oz.) package corn muffin mix
1/4		cup white sugar
1/2		cup vegetable oil
3		eggs

Beat eggs. Stir in rest of ingredients. Pour into a 9x13-inch cake pan. Bake at 325 degrees for 45 minutes. Yields 4 to 5 servings. Mrs. Mahlon Miller, Sturgeon, Mo.
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Easy Fixin' Corn

3		lbs. frozen corn
1		(8 oz.) package cream cheese
2		sticks butter or margarine
2		tbsp. sugar
4		tbsp. water

Cook in crock-pot for 4 hours on low. Yields 8 servings. Melodie Lee, Ava, Mo.
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Cornbread Salad

1		package Jiffy cornbread mix
1		chopped tomato
4		small green onions
1		green pepper, chopped
		Celery, broccoli, cauliflower, any vegetables that you like
1		can whole-kernel corn, drained well
1		(8 oz.) bottle buttermilk ranch dressing

Bake cornbread as directed. Cool and break into chunks. Add vegetables. Toss with ranch dressing. Yields 8 servings. Annette Casner, Carrollton, Mo.
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Corn-Stuffed Chicken Breasts

8		whole chicken breasts (3 lbs.)
1/4		cup chopped onion
1/4		cup chopped celery
2		tbls. butter or margarine
1		(8 oz.) can whole kernel corn, drained
1		cup herb-seasoned stuffing mix
1		slightly beaten egg
1/2		tsp. poultry seasoning
1/4		tsp. salt
1/4		cup butter or margarine, melted

Remove bones from chicken breasts, keeping meat in one piece. Do not remove skin. Sprinkle cut side with salt. In skillet cook onion and celery in 2 tablespoons butter until tender. Add corn, stuffing mix, egg, poultry seasoning, and salt; mix well. Spoon some corn mixture on cut side of each chicken breast. Fold over and skewer or tie closed. Grill over medium-hot coals until tender (30 to 35 minutes), turning often. Brush with melted butter during the last 10 minutes. Yields 8 servings. Vernie Borntrager, Clark, Mo.
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Corn-Bean Salad

1		(12 oz.) can shoe peg corn, drained
1		(15 oz.) can French style green beans, drained
1/2		cup chopped onions (optional)
1/2		cup cheddar cheese
1		can cream of celery soup
		Pinch of salt
Topping:
1		roll Hi-Ho crackers, crushed
1/2		cup slivered almonds
1		stick oleo, melted

Combine all ingredients. Place in 8-1/2 x 4-1/2 inch casserole dish. Mix cracker crumbs, almonds and oleo Spread on top. Bake at 350 degrees for 35 to 40 minutes. Yields 8 to 10 servings. Mrs. David Yoder, Clark, Mo.
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Corn Dog Casserole

2		cups thinly sliced celery
2		tbls. butter
1-1/2		cups sliced green onion
1-1/2		lbs. hot dogs
2		eggs
1-1/2		cups milk
2		tsp. rubbed sage
1/4		tsp. pepper
2		(8-1/2 oz.) packages corn muffin mix
2		cups (8 oz.) shredded sharp cheddar cheese, divided

In a skillet, saute celery in butter for 5 minutes. Add onion, saute onions for 5 minutes. Place in a large bowl, set aside. Cut hot dogs length wise into quarters then into thirds. In the skillet saute the hot dogs for 5 minutes, or until lightly browned. Add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage, and pepper. Add the remaining hot dog mixture. Stir in corn muffin mix. Add 1-1/2 cups of cheese. Spread into a shallow -quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake uncovered at 400 degrees for 30 minutes, or until golden brown. Yields 12 servings. Miss Erma Borntrager, Clark, Mo.
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Corn Chowder

4		slices bacon
2		tbls. minced onion
2		potatoes
2		cups corn
2		pints milk
		Salt and pepper to taste

Chop bacon and brown. Add onion. Add corn and saute for 3 minutes. Add potatoes and 1 cup water, cook for 30 minutes. Add milk and heat again. A thin sauce may be used to thicken slightly if desired. Yields 4 to 5 servings Mrs. Isaac E. Borntrager, Clark, Mo.
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Blue Ribbon Corn Relish

1		can (gallon) whole kernel corn, drained
4		cups chopped cabbage
1		cup chopped sweet green pepper
1		cup chopped sweet red pepper
1-1/2		cups sugar
1		cup water
2		chopped large onions
2		tbls. ground mustard
2		tbls. mustard seed
2		tbls. celery seed
6		cups vinegar

Combine all ingredients and simmer 20 minutes. Pack in hot, clean pint jars; seal at once. Cold pack 10 minutes (Boiling water bath). Yields 10 pints. Mrs. Dortha Strack, Cape Girardeau, Mo.
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