preheat oven to 350f and grease an ovenproof casserole dish', 'combine all ingredients and pour into prepared dish', 'bake in oven 1 hour or until cornbread tests done'

preheat oven to 425', 'place a 10 cast iron skillet into the oven', 'in a bowl , combine the cornmeal , salt , sugar , baking powder and baking soda', 'whisk together to combine well', 'in a lg', 'bowl , combine the buttermilk , eggs and creamed corn , whisking together to combine thoroughly', 'add the dry ingredients to the buttermilk mixture , and stir to combine', 'if the batter will not pour , add more buttermilk to batter', 'add 2 t', 'canola oil to the cast iron skillet', 'pour the batter into the skillet', 'bake until the cornbread is golden brown , and springs back , about 20 minutes'

in a large skillet , saute onion in butter for 3 minutes', 'add corn', 'saute 1-2 minutes longer or until onion and corn are tender', 'stir in the cream , broth , bacon , and pepper', 'cook and stir for 5-7 minutes or until slightly thickened', 'stir in cheese and parsley'

cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered', 'remove about half to 2 / 3 of the bacon fat , leaving about a tablespoon', 'add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp , about 5 minutes more', 'melt in the butter , then tumble in your corn kernels , along with the garlic and chipotle', 'turn the heat to medium and saute until the corn begins to get a bit soft , about 5 minutes', 'turn the heat to high and stir in the cream , chicken broth , sugar , and black pepper', 'bring to a boil and cook until the liquid has thickened and reduced by half', 'taste the mixture for texture and salt level', 'cook longer if necessary , adding some more half & half if needed', 'add a pinch of salt if necessary', 'when the corn is cooked and sauce is clinging to the corn , remove from the heat and stir in cheese', 'taste and adjust salt & pepper , sugar , and / or chipotle', 'serve warm , garnished with chopped chives or parsley'

cut kernels from ears of corn to measure 3 cups', 'scrape milk and remaing pulp from ears', 'place 1-1 / 2 kernels , milk , cornstarch , sugar , salt and black pepper in food processor and process until smooth', 'cook bacon in non-stick skillet until crisp', 'remove bacon from pan and reserve 1 tsp drippings', 'crumble bacon', 'add leek to the pan and cook for 2 minutes stirring constantly', 'add pureed corn mixture remaining corn and corn milk to pan', 'bring to a boil and reduce heat', 'simmer until slightly thickened'

with a sharp knife , slice the kernels from the cob to yield about 3 cups', you don't need to cut too deeply since you only really want the tender, 'place the kernels in a medium bowl', 'working with one cob at a time , stand the cob in the bowl and use the back of your knife to scrape the milk from the cob', 'melt the butter in a skillet over medium high heat and add the shallots , cooking , and stirring , until softened , about 1 minute', 'add the corn , cream , and about 1 / 2 teaspoon of salt', 'simmer gently , stirring frequently , until cream has thickened , about 5 minutes', 'season with nutmeg , salt , and pepper'