Mexican Cornbread

1-1/2 cups self-rising cornmeal 1 cup milk 1 tbsp. sugar 10 oz. sharp Cheddar cheese, cubed 1 large onion, grated

3 jalopeños, seeded and finely chopped 1 small can creamed corn 2 eggs 1/2 cup vegetable oil

Directions:
Mix all ingredients. Bake at 350° in greased 10" skillet about 45 minutes or until firm in center.

Notes:
This is known as "Boy Scout Cornbread" in my family, because this is the recipe that Troop 13 in Hopkinsville, KY, always uses for the annual Chili-and-Cornbread fundraising lunch.

Rebecca's Spoon Bread

1 cup cottage cheese 1 package (7-8 oz.) corn muffin mix 1 can cream style corn

2 eggs 1 stick butter

Directions:
Preheat oven to 350°. While oven is heating, place the butter in the casserole dish and place it in the oven to melt. Meanwhile, mix the remaining ingredients in a separate bowl. Remove the casserole dish with the melted butter from the oven and pour the corn mixture onto the melted butter. Return to oven and bake for 75-80 minutes (1 hour and 15-20 minutes.)

Notes:
Rebecca Goss, who gave me this recipe, was a friend and neighbor when we lived in West Berlin in the late 1980's. Our husbands worked together.

Tex-Mex Zucchini Casserole

4 ears fresh corn
1/4 cup olive oil (more or less)
3 medium onions, sliced thin
6 or 7 medium zucchini, sliced thin
1 large tomato, seeded, chopped and drained.
1 (8 oz. ) can of tomatillos drained and chopped or 1 cup fresh tomatillos, chopped
2 Anaheim chili peppers (mild long green peppers), seeded and chopped
1 small jalapeño chile, seeded and chopped
3/4 teaspoon oregano
Salt and pepper
1 cup shredded cheddar or Monteray Jack cheese

Directions:
Preheat the oven to 350°. With a sharp knife, cut the corn from the cobs and set aside. In a large skillet, heat a tablespoon of olive oil and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove from pan and set aside. In the skillet, heat another tablespoon or two of olive oil and saute the tomato and tomatillos for 3 to 5 minutes. Remove from heat, and add the zucchini mixture to the tomato mixture. Stir in peppers and oregano; season with salt and pepper to taste. Spray a large casserole dish with non-stick cooking spray. Spoon vegetable mixture into casserole dish and sprinkle with shredded cheese. Bake the casserole covered for 30 minutes. Then place it briefly under the broiler (watch carefully!) to brown the top before serving.

Notes:
Substitute any peppers that you like.