Combine all ingredients except pectin. Stir over high heat until mixture reaches a full, rolling boil. Stir in pectin and bring again to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Stir and skim for about 3 minutes. Seal in hot sterilized glasses.

Heat oven to 375*F. Grease 2-quart casserole. In large bowl, stir boiling water into cornmeal; to prevent lumping, continue stirring until mixture is cool. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and soda.

Beat egg whites just until soft peaks form; fold into batter. Pour into casserole. Bake 45 to 50 minutes. Serve hot with butter. I like to eat this with real maple syrup (OK, I'm drooling now).

Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernel off. (This is called cream-style cutting.) Scrape juice out of corncob into the corn. Heat drippings in large heavy skillet. Add corn, flour, sugar, water, milk, salt and pepper. Bring mixture to boil, stirring constantly. Cover; reduce heat and simmer until corn is tender, about 20 to 25 minutes. If necessary, add a little hot water. Yields 4 servings.

Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn. Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn and tie with string. Place in 13 x 9-inch glass baking dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes. Serves 6.

Grilled Barbecued Corn: Prepare corn as above to the point of placing corn in the baking dish. Instead place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.

Remove husks and silks from corn. With sharp knife, cut kernels from cob; measure 1 1/2 cups. In a medium bowl, stir together flour, baking powder and salt. In small bowl, beat together egg yolks, milk and 1 tablespoon of corn oil until blended. Add to flour mixture; stir until flour mixture is moistened. Stir in corn. In a small bowl with mixture at high speed, beat egg whites until stiff peaks form; fold into corn mixture.

Pour about 1 quart corn oil into an automatic frying pan and heat to 375 degrees. Carefully add batter by tablespoonfuls, a few at a time. Fry, turning once, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep hot in a warm oven while frying remaining fritters. Serve hot.

Mix together eggs, milk, salt, pepper and onion powder; pour on top of corn. Push holes through with fork to let mixture seep through corn. Put large layer of crackers on top. Heat butter; pour on top. Bake for 1 hour at 400 degrees.

Scrape corn from cooked ears (yield about 2 cups). A can of creamed style corn can be used if corn on cob isn't available. Separate yolks from whites of eggs and beat each separately. Heat the milk and add to beaten yolks. Add sugar and flour; mix well. Add corn, butter, salt and pepper to milk and egg mixture. Stir in well-beaten whites. Pour in greased casserole dish. Sprinkle with crushed corn flakes. Bake 45 minutes at 350 degrees

Heat oven to 350 degrees. Grease a 1-quart souffle dish; coat bottom and sides with 1 tablespoon Parmesan cheese. Place 1/2 of corn, milk, cornmeal, salt, nutmeg and cayenne in blender. Blend to make a smooth puree. In medium saucepan, melt butter; add corn puree and remaining corn. Cook over medium heat about 5 minutes or until thickened. Stir small amount of corn mixture into egg yolks; return to corn mixture, stirring constantly. Remove from heat. Fold in egg whites. Pour mixture into prepared souffle dish. Sprinkle mixture with remaining Parmesan and thyme. Bake at 350 degrees for about 35 minutes. Serve immediately. Serves 4.

Cut corn from cob, saving juice from corn. Fill pint jar half full of corn. Add 1/2 teaspoon salt and 1 teaspoon lemon juice. Finish filling jar with corn to top of jar, but don't pack it in. Fill jar with water, run knife through middle and around sides of jar to let water through the corn. Seal jar and put in canner. Fill canner with water to top of jars. Cook after it starts to boil for 2 hours.

Softened oleo. Mix all ingredients, including liquids from corn; put into large casserole. Bake 45 minutes to 1 hour.

Drain whole kernel corn; reserve 1/4 cup liquid. Beat eggs slightly. Add reserved corn liquid, evaporated milk, butter, salt, pepper and nutmeg. Blend well. Stir in whole kernel corn, cream-style corn, tomatoes and cracker crumbs. Turn into a greased 3-quart casserole. Bake at 325 degrees for 1 hour and 10 minutes or until golden brown and set around edges. Makes 8 to 10 servings.

In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion.

Bring to boiling; boil 2 minutes. Add corn pieces. Cover and simmer 5 minutes or until corn is tender. Remove from heat. Cool to room temperature. Refrigerate until well chilled.

Mix all ingredients thoroughly. Cover and boil for 15 minutes, stirring often. Pour into clean hot pint jars, leaving 1/2-inch headroom. Process in a boiling water bath for 15 minutes. Remove jars, complete seals if necessary. Yields 4 to 5 pints.

Mix corn meal mix, sweet milk, eggs and corn for the batter. Brown meat and onion, then add cheese and stir until melted. Grease a large cast iron skillet with bacon drippings; dust with corn meal and brown. Then pour 1/2 the corn meal batter into skillet. Add the meat and cheese mixture. Then add the remaining corn meal batter. Bake at 350 degrees about 1 hour. Let set for about 5 minutes before cutting. This will look soft when first taken out from oven. With a green salad, this is an entire meal.

Preheat oven to 250ºF. Grease two 9x13-inch baking dishes and a huge bowl. Put popped corn into large bowl.

In a medium sauce pan over medium heat, melt butter. Next, stir in the brown sugar, corn syrup, and salt. Bring to a boil, then let simmer WITHOUT STIRRING for four (4) minutes.

Remove from heat and stir in baking soda and vanilla extract. Pour over popcorn and stir to coat.

Place popcorn in the two prepared 9x13-inch pans, and bake for one (1) hour - stirring popcorn every 15 minutes. Remove from oven, cool, and break into pieces.

Seal in airtight container.

Cook fresh corn in a covered kettle with a little water, for about 12 minutes. Remove corn and add onion and potatoes to corn water. Cook slowly until just soft. Slice corn from cob, add to kettle, along with milk and butter. Bring to a boil, simmer for 5 minutes. Salt and pepper to taste. Hold on a warm burner without further boiling for 30 to 60 minutes to gather flavor. Five minutes before serving, add the crackers. Two cans of creamed style corn may be used instead of fresh corn at other seasons. Either way they'll want seconds.

Bring water to a boil. Make a thickening with corn meal, salt and milk. Add to boiling water. Stir until it has reached the boiling point, then stir occasionally. Cook for 20 minutes, then pour into a deep baking dish. Cool, then slice and fry. Eat with eggs.

Bring water to a boil. Add salt. Lower heat and sift in cornmeal, a little at a time, stirring vigorously at all times to avoid sticking or formation of lumps. Cook polenta for at least 45 minutes, stirring occasionally. When polenta is cooked, pour it out onto a platter in a mound and cover it with a cloth to keep it hot. Or, pour polenta into a moistened quart dish.

Soak corn for approximately 30 minutes cold water. Remove from water and shuck corn husks without separating from cob, remove the silk, and brush the with the corn with the melted butter and sprinkle with salt and pepper. Replace the husks over the corn and grill over medium heat for 20-30 minutes. Serves 8.

Heat beans until quite hot and pour into a lightly greased 8"x8" baking dish. Preheat oven to 450º. Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with buttermilk. Stir the wet and dry ingredients together until smooth, and pour them over the hot beans. Bake on the top rack of your oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan-about 30 minutes.

Mix cornmeal, baking powder and soda. Rub in margarine, until it is crumb-like. Mix in milk until it is at a dropping consistency. Fry in a hot frying pan by spoonfuls in margarine, butter or bacon grease until golden brown.

Mix the dry ingredients, then stir in the rest. Drop or pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as a bread or with molasses as pancakes.