Potatoes are one of the items available this week at the Grove Farmers' Market. Here's a few recipes to try this weekend.

Awesome and Easy Creamy Corn Casserole


1/2 C. butter, melted

2 eggs, beaten

1 (8.5 oz.) package dry corn bread mix

1 (15 oz.) can whole kernel corn, drained

1 (14.75 oz.) can creamed corn

1 C. sour cream


Preheat oven to 350 degrees, and lightly grease a 9x9 inch baking dish.

In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Corn Fritters


3 C. oil for frying

1 C. sifted all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. white sugar

1 egg, lightly beaten

1/2 C. milk

1 T. shortening, melted

1 (12 oz.) can whole kernel corn, drained


Heat oil in a heavy pot or deep fryer to 365 degrees.

In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.

Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Slow Cooker Creamed Corn


1 1/4 (16 oz.) packages frozen corn kernels

1 (8 oz.) package cream cheese

1/2 C. butter

1/2 C. milk

1 T. white sugar

salt and pepper to taste


In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.

Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

Easy Corn Pudding


1 (15 oz.) can creamed corn

1 (15.25 oz.) can whole kernel corn

1/4 lb. butter, softened

1 (8.5 oz.) package corn bread mix

1 (8 oz.) container sour cream (optional)


Preheat oven to 350 degrees. Put butter in 2 quart casserole dish, place in oven until melted.

Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Fried Corn with Smoked Sausage


2 T. butter

1 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 lb. smoked sausage, cut into 1-inch pieces

1 (16 oz.) package frozen corn kernels

1/2 tsp. seasoned salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. monosodium glutamate (MSG, or Accent flavor enhancer)

1/8 tsp. ground black pepper


Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

Sweet Corn Bread


1 C. all-purpose flour

1 C. cornmeal

1/4 C. white sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg, lightly beaten

1 cup sour cream

1/3 C. milk

1/4 C. butter, melted


Preheat oven to 400 degrees. Lightly grease an 8-inch square baking dish.

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.

Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Source: www.allrecipies.com

The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit www.facebook.com/grovefarmersmarket