Note that this recipe's cooking method is for
Mix corn, flour, sugar and salt together.
Combine well beaten eggs, melted margarine or butter and milk.
Mix with corn mixture. Pour into greased baking dish.
Bake at 350\u00b0 for 1 hour.
Stir from bottom 2 or 3 times during the first 30 minutes of baking time.
It's creamy and delicious and doesn't fall on its face as soon as it comes from the oven.
You can double recipe without fear of mishap.
Serves 6 to 8.
n top grate. For best results for this recipe, use hickory or
Put together:
1/2 white corn syrup
2 Cups brown sugar
1 3/4 sticks butter
Bring to a boil - Boil for 5 minutes - DO NOT STIR
Remove from heat.
Add:
1 t vanilla
1/2 t baking soda
Stir well. Lightly grease 2 large roaster pans (disposable work really well) Pour 1 bag of O-Ke-Doke corn puffs into each pan(you will need 2 bags) . Pour brown sugar mixture over and stir well.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Cool in pans. Store in tightly sealed containers.[/recipe].
When I make this recipe, it's the only time
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
opcorn.
Combine brown sugar, corn syrup, butter, salt and water
f desired.
Scoop prepared kettle corn into a bowl.
Melt
bout 1 minute.
Pour corn into hot oil.
Heat
Make sure your Stir Crazy Popcorn Popper is turned off.
Using your Stir Crazy Popcorn Popper, combine ingredients on the non-stick surface of the machine.
Cover the Stir Crazy Popcorn Popper with the bowl provided by Stir Crazy.
Turn on Stir Crazy Popcorn Popper.
Watch the popcorn pop! It's fun!
When only 3 seconds remain in between pops, flip Stir Crazy Popcorn Popper over to yield a big bowl of kettle corn.
Salt to your liking!
s white.
Scoop popped kettle corn into a small bowl and
Drain corn well.
Melt butter in skillet (cast-iron works best).
Add corn, green pepper, red pepper or tomatoes, onion, salt and pepper.
Cook until all liquid has cooked out.
Stir frequently.
Add sweetener and serve.
Heat the corn oil in a large pot
Mix together.
Grease skillet and sprinkle with corn meal. Bake at 400\u00b0 about 20 minutes or until golden brown.
Remove any unpopped kernels of corn.
Add peanuts, set aside. Bring brown sugar, butter, corn syrup and salt to boil.
boil 5 minutes, stirring occasionally.
Remove from heat, quickly add baking soda.
Gently mix with the popcorn.
Divide popcorn mixture equally into 2 buttered 9 x 9-inch square cake pans.
Cook at 250\u00b0 for 1 hour, stirring every 15 minutes.
Remove and spread it out on waxed paper to cool.
Remove any unpopped kernels of corn from popcorn.
Add peanuts.
an combine brown sugar, butter, corn syrup and salt.
Cook
Shuck corn, removing husks& silks, and wash.
Place corn in a glass dish and pour beer over to cover (may also use a large bag) Set in fridge for at least 6-8 hours, overnight is best.
Drain corn and place on a hot grill, turning frequently till done, about 5 minutes. kernels should give easily under pressure when done.
While corn cooks, slowly melt butter and add garlic in small sauce pan on stove.
Remove corn from grill, immediately brush ears with heavily with melted butter garlic mix and sprinkle with Parmesan cheese.
Shuck corn, removing husks& silks.
Wash Corn.
Place corn in a dish and pour beer over to cover (may also use a large baggie) Set in fridge for at least 6-8 hours, overnight is best.
Drain corn and place on a hot grill, turning frequently till done, about 5 minutes.
If you would rather do this in a smoker, Preheat smoker to 250\u00b0F.
Place corn on racks, and stack racks in smoker.
Cook for 1 to 2 hours, turning every 20 minutes or so.
Either way, kernels should give easily under pressure when done.
In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.