An Edisto Island reader sought us out for a recipe for corn pudding made from a corn muffin mix.

One thing that struck me, with corn now coming into season, why use canned corn if fresh is available? Imagine the taste difference with the kernels from a few ears of super-sweet corn.

Here’s a quick lesson on making basic creamed corn from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins:

Slice each row of kernels in half; then (with the cob standing on end), scrape them off the cob with the back of a knife. The idea is to end up with the split kernels and creamy milk of the corn.

Anyway, the corn pudding recipe is a popular one, judging by the number of responses. Many are almost identical, so we’ll just visit a few.

Dr. Maggie Metcalf, whose office is on Folly Road, faxed over a recipe. “This recipe was given to me by a longtime friend and nurse at Roper Hospital, Virginia ‘Ginger’ Shipman. It has been a favorite for many years.”

Ginger’s Corn Pudding

Ingredients

1 stick butter

2 eggs

1 cup sour cream

2 tablespoons sugar

1 (151/4-ounce) can creamed corn

1 (151/4-ounce) whole kernel corn, drained

1 (8.5-ounce) box corn muffin mix

Directions

Melt the butter and stir in eggs, sour cream and sugar. Add creamed corn and drained whole kernel corn. Mix in the corn muffin mix and pour into a lightly greased 8x10-inch casserole. Bake at 350 degrees for about 40 minutes.

Also thanks to Carroll Richard of Hampton County, Margaret Sams of James Island, June Odle of Hanahan, Kim Smith of Ridgeville (whose recipe also called for 1/4 teaspoon paprika), Sharon Cook of Charleston, Judy Reinhard of Mount Pleasant and Pat Lindenmeyer of Summerville.

One of the recipes sent by Joanne Alexander, who lives west of the Ashley, can claim some “star” power.

“It is actually Pat Conroy’s recipe that I got by way of my aunt,” she writes.

Pat Conroy’s Corn Pudding

Ingredients

2 beaten eggs

3 tablespoons flour

11/2 teaspoons baking powder (or use self-rising flour and omit baking powder)

1/2 cup milk or cream

A tube of frozen creamed corn, thawed (see cook’s note)

1/2 stick melted butter

Directions

Cook’s note: You can buy those tubes of creamed corn in the frozen section of several grocery stores; often it is in the bottom of the case.

Whisk eggs, flour and baking powder together and add the milk or cream, the corn and the butter.

Stir together and pour into a buttered dish and bake at 350 degrees until it begins to brown and firm in the middle, about 35 minutes.

I can’t resist checking out and sharing recipes from the many cookbooks in my office. This one, a little more involved, is from the recently published “The Southern Foodways Alliance Community Cookbook” (University of Georgia Press).

The Southern Foodways Alliance is sort of like a preservation society and cheerleader combined for our region’s history-rich cuisine. Founded in 1999, it’s part of the Center for the Study of Southern Culture at the University of Mississippi.

Membership is open to anyone, and it does fantastic programs (and other important work) all year long, all over the South.

Read more about it www.southernfoodways.org.

This recipe is credited to Sara Foster of Durham, N.C. Foster was the founder of Foster’s Market there.

Creamy Corn Pudding

Makes 6 to 8 servings

Ingredients

1 tablespoon unsalted butter, at room temperature

11/2 cups fresh corn kernels (about 3 ears)

2 green onions, trimmed and finely chopped

1/2 cup diced red bell pepper

1 jalapeno chile, seeded and minced (or less to taste)

1 tablespoon yellow cornmeal

2 tablespoons sugar

2 teaspoons chopped fresh marjoram or basil

2 teaspoons salt

1 teaspoon ground black pepper

1 cup half-and-half

5 large eggs, beaten

4 ounces sharp cheddar cheese, grated (1 cup)

Directions

Preheat the oven to 350 degrees. Butter a 3-quart souffle dish or deep casserole dish and set it aside.

Stir together the corn, green onions, bell pepper, jalapeno, cornmeal, sugar, marjoram, salt and pepper in a large bowl. In another bowl, whisk together the half-and-half, eggs and cheese. Stir the egg mixture into the corn mixture. Pour into the prepared dish and bake until puffy and light golden brown, about 1 hour. The pudding should be very moist and soft in the center. Let stand at room temperature for 5 to 10 minutes before serving warm.

Postscript

Two recipes had to be left out of last week’s column on angel food cake desserts. Here they are:

Sally King-Gilreath writes, “I found this recipe for Angel Lush Cake in a magazine several years ago. It’s always a hit and so easy to make.”

Angel Lush Cake

Ingredients

1 small box instant vanilla pudding (4-serving size)

20 ounces crushed pineapple, undrained (in juice, not syrup)

1 cup nondairy whipped topping

1 purchased angel food cake

Strawberries and blueberries for topping, garnish

Directions

Mix pudding mix with undrained pineapple in large bowl. Stir in whipped topping. Let stand 5 minutes.

Cut cake into 3 horizontal layers and place bottom layer on cake plate. Put 11/3 cups of pudding recipe on bottom layer. Top with second cake layer, 1 cup of pudding mixture, third cake layer and remaining pudding mixture.

Refrigerate at least 1 hour. Top with berries before serving.

Maureen McDaniel sends a recipe that her mother made for special events and in the summer as Maureen grew up. “You can get creative with the colors and the type of Jell-O,” she says.

Jell-O Cake

Ingredients

1 (6-ounce) box of Jell-O (any flavor)

1 teaspoon vanilla extract

1 (12-ounce) can evaporated milk, well-chilled

1 angel food cake, cut in cubes

1 (12-ounce) container of nondairy whipped topping

Shredded coconut for garnish (optional)

Piece of fruit for garnish

Directions

Mix Jell-O with 1 cup of cold water and 1 cup boiling water. Leave in the refrigerator until just sticky, then beat 2 minutes.

Beat vanilla and milk in bowl until stiff enough to form peaks. Combine with Jell-O and beat until blended.

Line large bowl with wax paper. Place one layer of Jell-O mix, then one layer of cake cubes. Begin and end with Jell-O mix.

Chill overnight.

The next day, invert on plate with rounded side up. Cover with whipped topping, then coconut (optional)

Place piece of fruit on top.

Who’s got the recipe?

A reader asked for pork chop and rice casserole recipes. A few came in, but we would welcome more.

We have missed the window for this year’s crop, but a downtown reader is looking for recipes using loquats.

Looking for a recipe or have one to share? Reach Features and Food Editor Teresa Taylor at food@postandcourier.com or 937-4886.