Hot Corn Chili Dip (The Pioneer Woman)



5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving


Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

Cast Iron Cornbread



¼ cup butter

1 cup white or yellow cornmeal

1 cup all purpose flour

¼ cup sugar

4 tsp baking powder

½ tsp salt

1 cup milk or buttermilk

1 egg

¼ cup vegetable oil


Preheat oven to 425 degrees F.

Place the butter into a 10-inch heavy bottom ovenproof frying pan or cast iron skillet and heat in the oven until butter is melted.

Note-Heating the butter in the skillet until it’s hot and melted before adding the batter guarantees a desirable crispness on the outer edges of the bread.

While the pan is heating and the butter is melting, prepare your cornbread batter.

In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, buttermilk and egg until well blended. Use a wire whisk to blend. Add the oil and whisk until blended in.

Pour batter into the HOT and buttery skillet (batter will sizzle), return to the oven and bake for 20-25 minutes until bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.

Remove from the oven and let cool on a wire rack for approximately 5 minutes.

Invert cornbread onto a large plate and cut into wedges or squares.

Pot Luck Creamy Cream Cheese Corn




1 – 16 to 18 oz bag of frozen corn

1 – 8oz block cream cheese

3 tablespoons butter

Salt and pepper to taste


In a microwave safe baking dish, combine corn, salt, pepper, and cubed cream cheese and butter. Microwave on high setting for 3 minutes.

Stir to combine. Bake in a 375 degree F oven for 25 to 30 minutes or until hot and bubbly.

Creamy Corn Queso Dip

Creamy Corn Queso Dip

This five-ingredient hot cheese party dip combines the goodness of corn with tomatoes and chilies. Perfect with tortilla chips or vegetables.


2 cans (15.25oz.each)  corn drained

1 can (14.5oz.) Petite Cut Diced Tomatoes with Zesty Jalapenos, not drained

1 lb. processed cheese product, diced

1 can (4oz.) diced green chilies, drained

4 tsp hot sauce

¼ cup sliced green onion [or chopped fresh cilantro], optional


Reserve 1/2 cup corn for garnish; set aside. Combine all remaining ingredients except green onion in a 6-cup microwave-safe bowl.

Cover loosely and microwave on HIGH, 6 to 7 minutes or until cheese is melted, stirring halfway through. Stir, and garnish with reserved corn and green onions, if desired. Serve warm with tortilla chips or vegetables.

Corn Bread

Corn Bread


1 1/2 C. corn meal

1 3/4 C. flour 1/2 C. sugar

1/2 C. sugar

1 T. baking powder

1/2 t. salt

3 eggs

3/4 C. corn oil

1 3/4 C. milk


Mix all ingredients and pour in buttered 10 x 15 cookie sheet. Bake in a 350 degree oven for 15 – 20 minutes.

Cathy’s Corn Pudding


For holiday meals, my sisters and I would make our favorite recipes to share.  My sister, Cathy, is the one who makes Corn Pudding for Thanksgiving or Christmas Dinner.  She enjoys making this dish and sharing it with everyone who comes to eat at our Holiday meals.  Here is her recipe for Corn Pudding.


2 pkg frozen corn

¼ cup sugar

1 tsp salt

2 eggs slightly beaten

1 tbsp flour

½ stick butter



Completely thaw corn; put into casserole dish.  Add eggs.  Mix sugar, flour and salt together and fold into corn.  Melt butter and stir into mixture.  Add milk to completely cover the mixture.  Cover and bake in pre-heated 350 degree F oven for 45 minutes.