ngredients.
Add the drained corn.
Mix until moistened.
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
easonings:
1/2 c corn oil.
6 Tablespoon Gibhartds
hisk until smooth. Stir in corn kernels, pepper and chives. Season
Mix together all ingredients in a large bowl.
Use as a filling with your favorite masa recipe for the best tamales you will ever taste.
little. This is the best size for me, I like
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Mix first 4 ingredients then add chopped onion & green pepper.
Refrigerate.
Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
pour hot mixture over beans.
refrigerate at lwast 2 hours (overnight is better).
drain before serving.
serve with Tostitos Scoops.
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.
Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
eparate.
(This is the best caramel corn I've ever had!)
ine bottom of pan with corn tortillas
Add chicken and
ish.
Assembling your best Fish Taco - Recipe works best as a communal
low cooker.
Next add corn niblets.
Place 1/2
Grease 2 (9 x 5 x 3-inch) pans.
Line with foil (allowing a 2-inch overhang) and grease again.
Sift flour, sugar, baking powder and salt into a large mixing bowl.
Add fruits and pecans; toss until well coated.
Turn mixture into prepared loaf pans, pressing to pack tightly.
Bake at 300\u00b0 for 1 3/4 hours, or until cake tester inserted in center comes out clean.
Cool in pan 15 minutes, then remove from pans and take off foil.
Brush loaves with corn syrup while still warm.
Cool thoroughly.
Makes 2 loaves.
Heat olive oil in a Dutch oven over medium heat.
Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
Add chicken and cilantro. Cook until thoroughly heated.
Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.
f chile sauce.
warm corn tortilla over heat to soften
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.