Corn Salad

1 can whole kernel corn, drained
1 can white shoe peg corn (don’t drain)
1/2 cup mayonnaise
1 small cucumber, diced
1/2 cup bell pepper, diced
1/2 cup green onions, diced
1/2 cup tomato, diced
1/4 cup sugar
Salt and pepper to taste
Broccoli florets, optional

Combine all ingredients and mix until the vegetables are thoroughly coated. Refrigerate for 2 hours before serving.

— Kristy L. Mitchell, Eastaboga

Double Corn Pancakes

1 cup pancake mix
1 cup cornmeal
2 cups cream-style corn
1 cup milk
2 eggs
2 tablespoons vegetable oil

Stir together pancake mix and cornmeal. Combine corn, milk, eggs and oil; add to dry ingredients, stirring just until moistened. Makes about 16 (4-inch) pancakes.

— Penny Nielsen, Weaver

Baked Corn and Tomatoes

2 cups corn
2 cups tomatoes, diced
1 teaspoon salt
Pepper
1 teaspoon sugar
1 cup bread crumbs
3 tablespoons cooking oil

Mix corn and tomatoes with salt, pepper and sugar. Pour into greased baking dish and spread bread crumbs over the top. Dot bread crumbs with cooking oil. Bake at 350 degrees for about 30 minutes.

— Betty A. Kirksey, Anniston

Corn Chowder

1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon butter
1/4 cup flour
Salt and white pepper to taste
2 cups water
2 cans beef broth
4 cups potatoes, cubed
3 cups onions, diced
2 cups frozen corn, defrosted
1 pint half-and-half

In stockpot over medium heat, briefly saute bell peppers in butter. Stir in flour and seasonings. Add water, broth, potatoes and onions. Cook until potatoes are almost done. Add corn, mix well, bring to a boil and add half-and-half. Don’t boil, just simmer for 15 minutes.

— Laverne Dodson, Anniston

Corn Puffs

1 egg, separated
1/3 cup milk
1 tablespoon melted butter
1/2 cup cream-style corn
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1 teaspoon salt
Oil for frying

Beat egg yolk. Add milk, butter, corn and sifted dry ingredients. Fold in stiffly beaten egg white. Drop by tablespoon into deep, hot oil. Fry until brown, about 3 minutes, turning once. Makes 12 servings.

Recipe Swap

Each month, we feature recipes from our readers, and give away a cookbook to one lucky winner. This month’s winner is Betty A. Kirksey of Anniston. She wins a copy of “Kitchen Keepers,” the newest cookbook by Prudence Hilburn.

September contest: Send us your favorite recipes using winter squash, such as acorn, butternut or spaghetti squash.

Email to Features Editor Lisa Davis at ldavis@annistonstar.com (please put “Recipe Swap” in the subject line). Or mail to Lisa Davis, “Recipe Swap,” Anniston Star, P.O. Box 189, Anniston, AL 36202. Please include your name and mailing address.

Recipes must be received by Sept. 7.