Hot Corn Dip on 1st Favorite Cookbook Friday

Something I love to do is browse and read through recipes in cookbooks. I think it’s something I have loved most of my life. While growing up my mother had a collection of cookbooks and recipes. I don’t think she had the time to take advantage of her library of recipes the way I think she wanted to while raising my sister Katrina and I. I remember there were cookbooks by Betty Crocker, Ebony Magazine (both of them now in my collection), books just for cookies, Christmas recipes from newspaper clippings and cookbooks created by co-workers. I would look for easy to make, sweet and savory things. Somehow during a move many years ago some of the books and her favorite recipes were misplaced and never found again. Today her collection has blossomed even bigger than before. 

My grandma on the other hand…. In my 41 plus years I have ever only seen 3 to 4 cookbooks in her house. We spent just as much time at my grandparents house as we did at our own house growing up. My grandma could and would create great meals for our family. But, I almost never saw a cookbook or a recipe card. Almost. I remember 3 cookbooks at grandmas house. The first cookbook I spotted was in the upstairs of the master bathroom of all places (I guess she had no intention from the beginning of using that book). That’s the last place I would look for a cookbook. Well, I read through it plenty. I never got to make anything from but, I remember it clearly. It was a book put out by the Oral Roberts organization. I don’t recall the title but I could tell you exactly what that book looks like today. There was a spaghetti recipe I just wanted to make and taste just once. My mama didn’t make spaghetti enough and grandma didn’t make it like mama. So, all I could do was dream about that pasta and meat sauce through that recipe even though I had no idea what that recipe would taste like. (Go ahead and laugh, it’s ok).

Anyway, the 2nd cookbook I remember was also never used at grandma’s house. I know this because mostly everything that was in that book grandma already made well. The only recipe book I have ever witnessed my grandma use is the book with the recipe for the yeast dinner rolls that she would make on Thanksgiving and on Christmas. My grandma, probably like so many other grandmas know just what to do to make breakfast, lunch, dinner and dessert come out perfect all the time. My grandma doesn’t have it written down. She just says some of this and some of that when I ask her how to make something. Grandma might not need recipes but, I do. 

I thrive on recipes and cookbooks. So, today I want to share not only a recipe but, also a favorite cookbook. Today will be the 1st Favorite Cookbook Friday!

Today I picked to share with you a book by  Trisha Yearwood. The book is titled Homecooking with Trisha Yearwood. It is co-authored by Trisha, her sister Beth and, her mom Gwen.

This is only one of her cookbooks. So far she has written two. Both have great recipes. 

From the beginning the recipes and pictures are a feast for your eyes and then a treat for your belly if you desire. Waffles, pancakes, quiche, salads, sides, soups, entrees, desserts and,  dips……Let me tell you about the Hot Corn Dip. I made it six times over the past Christmas season. I gave it as a gift for 4 separate households. I got rave reviews from each one. Consider this hot and spicy dip for your next party or get together or maybe even an appetizer before dinner at home with your loved ones. 

This appetizer is a ONE BOWL WONDER! Mostly.

                            Hot Corn Dip

Ingredients:

2 cups shredded pepper jack cheese

2/3 cups shredded Parmesan cheese

1 eleven ounce can plain canned corn

1 eleven ounce can canned corn with chipotle and peppers 

1 four ounce can chopped chiles

1 four ounce can diced jalapeño 

1 heaping cup of real mayonnaise 

1/2 teaspoon hot pepper flakes (optional)

Instructions:

1. Preheat oven to 350 degrees.
2. Shred pepper jack cheese.
3. Shred Parmesan cheese.
4. Drain the corn into a mesh strainer and transfer the drained corn into a large mixing bowl. Discard the juice.
5. Drain chopped chiles and jalapeño and transfer to the large mixing bowl. Discard any juice.
6. Add into the mixing bowl both the shredded cheeses, the mayonnaise and, the hot pepper flakes if desired.
7. Mix all the ingredients in the large bowl until all ingredients are evenly combined.
8. Spray a 9 or 10 inch pie plate or casserole with non stick cooking spray.
9. Transfer the corn mixture in the prepared pan or casserole dish.

Bake in the oven for 30-40 minutes until hot, brown and bubbly.

This recipe fits perfectly into a 9 inch aluminum pan from the restaurant supply store. Normally there are tops that match to make transport simple.

So excited to dig into this spicy ensemble of gooey, cheesy corntasticness…..Yes, I just made a new word. 😊

While still warm, transfer to a nice serving bowl and platter. Serve with your favorite brand tortilla chips.

Or take it to your next party or get together!

What are your fondest memories of your mother’s and grandmother’s kitchen? Let me know in the comments!