Down Home Corn Casserole with Cheese

(Makes 6 to 8 servings)

• 2 green peppers, chopped
• 1 onion, sliced thinly
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 1/2 cups raw corn kernels
• 1 cup fresh tomatoes, peeled and chopped
• 3/4 cup celery, chopped
• 1 1/4 cups fine bread crumbs
• 1 teaspoon salt
• 3/4 teaspoon paprika
• 1 tablespoon honey
• 3/4 teaspoon basil
• 1/2 teaspoon cayenne
• Cheddar or Colby cheese, grated

Sauté green peppers, onion, and garlic in vegetable oil over moderate heat until onions are golden.

In large mixing bowl combine sautéed vegetables with all other ingredients except cheese. Stir until well mixed. Pour into oiled casserole. Top with cheese liberally or to desired taste.

Cover pan. Bake at 350 F. 30 minutes; remove cover, increase oven temperature to 400 F. Bake 10 minutes longer to brown top.

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook,  © The Saturday Evening Post Society. All rights reserved.

Cranberry-Orange Corn Muffins

(Makes 12 muffins)

• 1/2 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 1/3 cup orange juice
• 1/3 cup canola oil
• 1 egg
• 1 1/2 tablespoons orange zest
• 1 cup fresh cranberries

Preheat oven to 400 F. Grease muffin tin or place muffin liners in tin. In large bowl, combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In small bowl, combine buttermilk, orange juice, oil, egg, and orange zest. Add wet mixture to the flour mixture, stirring until moist. Stir in cranberries. Fill each muffin cup about 3/4 full and bake for 20 to 25 minutes.