Parmesan Cream Corn

Parmesan Cream Corn

1 Tbsp. butter

2 tsp. flour

½ cup half-and-half

dash cayenne pepper

dash salt

10 oz. frozen corn

½ cup grated Parmesan cheese

Combine all ingredients in a bowl.

Place in a 6-inch square baking dish and bake for 15 minutes at 330 degrees.

Parmesan Cream Corn

Hush Hush Puppies

⅔ cup yellow cornmeal
⅓ cup flour
1 tsp. baking powder
¾ tsp. salt
⅛ tsp black pepper
½ cup finely chopped onion
⅓ cup milk
2 eggs, lightly beaten
2 Tbsp. butter, melted

Lightly grease a mini muffin pan or spray with nonstick cooking spray.
In a medium bowl, combine the cornmeal, flour, baking powder, salt, and pepper.
In a separate bowl, mix together the onion, milk, eggs, and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened.
Spoon 1 tablespoon of the batter into each of the prepared mini muffin cups. Bake for 10 minutes at 330 degrees, or until the hush puppies are firm to the touch and golden brown around the edges. Bake in batches as needed.