ngredients.
Add the drained corn.
Mix until moistened.
In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper.
Cover and bake at 325\u00b0 about 45 minutes.
Serve baked corn in sauce dishes.
Makes 6 servings.
hisk until smooth. Stir in corn kernels, pepper and chives. Season
Sift together flour, baking powder and salt. Beat egg with milk; stir into flour mixture.
Beat until smooth and well blended.
Fold in corn.
Deep-fry in 375\u00b0
fryer using a tablespoon of batter for each fritter.
Turn to brown evenly. Makes about 20.
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
Drain the can of whole kernel corn well, reserving 1/2 cup of liquid.
Sift together the flour, cornmeal, baking powder, salt and sugar.
Sift flour, baking powder, salt and pepper together.
Add egg, milk and margarine.
Stir to moisten.
Stir in corn.
Add oil to large skillet.
Heat oil to medium hot.
Drop corn mixture by tablespoonful into hot skillet.
Turn each corn fritter over when it is golden brown.
Fry until second side is golden brown.
Remove from pan.
Top with maple syrup, if desired and serve.
Set oven to 375 degrees.
Butter an 11 x 7-inch baking dish.
In a large bowl combine the first 9 ingredients; mix well to combine (you can omit the jalapeno pepper).
Add in the corn muffin mix; mix until well combined, then season with black pepper.
Transfer to prepared baking dish.
Sprinkle with grated Parmesan cheese to taste.
Bake for about 40-50 minutes, or until a wooden pick inserted in the center comes out clean.
Delicious!
Preheat oven to 375.
Combine first 3 ingredients in a large bowl, stirring with whisk until smooth.
Stir in onion, bell pepper, whole Kernel and cream style corn, mix well.
Add muffin mix and black pepper, stirring until well combined.
Pour into a 11 x 7 inch baking dish coated with cooking spray.
Bake at 375 for 50 minutes or until wooden pick inserted in center comes out clean.
Sift flour, baking powder, salt and pepper together.
Combine egg, milk, corn and bacon; add to flour mixture and mix only until well moistened.
Heat oil 1 1/2-inches deep to 365\u00b0 in skillet. Drop batter by scant teaspoonful into oil.
Fry until golden, turning once.
Drain; serve once.
Yields about 50 small fritters.
Mix flour, sugar and baking powder.
Cut shortening into this. Add corn, egg and milk mixture.
Mix well.
Fry in skillet, using small amount of oil.
Use 2 tablespoons butter per corn fritter.
Melt Crisco; add flour and mix well.
Add milk gradually and bring to the boiling point, stirring constantly.
Add corn, sugar, salt and pepper and heat thoroughly.
Remove from fire; add well beaten eggs and pour into a greased baking dish.
Bake in oven at 350\u00b0 for 25 minutes, or until corn is firm.
Heat oil in a griddle or large skillet over medium heat.
Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.
Drop batter by large spoonfuls onto preheated griddle and cook until bubbles form and the edges are dry, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter.
Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to
Mix first 6 ingredients together.
Pour into a deep 8 x 10-inch lightly greased baking dish.
Sprinkle cup of cheese over the top of the corn mixture.
Bake for 1 hour at 350\u00b0.
Better yet if refrigerated overnight, then set out until room temperature and baked.
Combine corn, green pepper and onion.
Place half the mixture in bottom of a 10 x 6 x 2-inch buttered baking dish.
Sprinkle 1/2 the crackers over the corn and add the remaining corn. Sprinkle the remaining crackers over the corn mix.
Mix the milk, salt and pepper and pour over the corn mix.
Dot with 2 tablespoons butter and bake at 350\u00b0 for 30 to 40 minutes.
Brown the sausage links and serve on top of the baked corn.
coarsely chop peppers.
Cut corn kernels off the cobs. Spread
Mix the ingredients together in a 9 x 13-inch dish.
Bake at 350\u00b0 for 35 to 40 minutes.
Top baked dish for 5 to 10 minutes to melt.
Makes a very large dish.
In a small bowl, beat the eggs with melted margarine.
In a larger bowl, combine the corn and sour cream.
Stir in the butter and egg mixture.
Add the corn muffin mix and mix well.
Pour into a well-greased casserole or Pyrex baking dish (9 x 13-inch or smaller).
Bake at 350\u00b0 for 1 hour (will be lightly browned on top).
Do not overbake.
Melt margarine.
Add corn, sour cream and Jiffy corn muffin mix.
Mix good and bake in a greased casserole.
Salt and pepper to taste.
Bake at 350\u00b0 until top is lightly brown.