Mix all ingredients together and bake 20 minutes at 350\u00b0. Sprinkle the 1 cup grated cheese on top.
Bake 15 to 20 minutes longer.
Makes 1 large or 2 small casseroles.
Combine corn kernels and buttermilk in large bowl; let stand 30 minutes.
Drain.
Combine flour and next 3 ingredients in large zip-top plastic bag.
Add corn to flour mixture, a small amount at a time, and shake bag to coat corn.
Pour oil to depth of 1 inch in a Dutch oven; heat to 375*.
Fry corn, a small amount at a time, in hot oil 2 minutes or until golden.
Drain on paper towels.
Serve as a side dish or sprinkle on salads, soups, or casseroles.
Yield: 2 cups.
o the bottom of the corn without removing the husks. Remove
In a medium mixing bowl, stir together eggs, milk, salt and pepper.
Stir in corn and green onions (may set aside some corn and green onions for garnish).
Spray 2 (12-ounce) casseroles with nonstick coating.
Divide egg mixture between the two.
Bake, uncovered, at 325\u00b0 for 25 minutes.
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
Evenly spread chili beans in 9 x 13-inch baking dish.
Evenly space wieners atop of chili in dish.
Prepare corn bread and pour over layered ingredients.
Try to seal corn bread to edges of the dish.
Sprinkle grated cheese over corn bread.
Bake time and temperature called for in your corn bread recipe or package instructions.
Cheese is optional.
Thaw and drain broccoli and season with Beau Monde.
Place in buttered casserole dish.
Mix corn, egg, cracker crumbs and onions. Pour over broccoli and dot with butter.
Bake at 350\u00b0 for 30 to 40 minutes.
This recipe can be doubled, tripled, etc., just as long as you have a pan big enough to cook it in.
Increase baking time when making additional recipes.
br>Combine eggs, broccoli, creamed corn, onion, salt and pepper. Stir
Preheat oven to 350\u00b0.
Brown meat and onion; saute until tender.
Stir in milk and cheese until smooth.
Add corn, pimentos, mushroom soup, salt, pepper and cooked noodles.
Divide mixture into two 1 1/2-quart dishes.
Sprinkle with Parmesan cheese.
Freezes well.
Bake until bubbly and tan colored.
hat are in my published recipes. Enjoy!
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning mix and 2 tablespoons water; toss over medium heat 1 minute until coated and chicken is cooked through.
While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat; stir in cilantro. Serve along with tenders topped with cheese, a squirt of lime and tortilla chips or warm flour tortillas.
Combine first 4 ingredients.
Mix well.
Beat in eggs.
Add milk and stir.
Pour into casseroles.
Dot with butter.
Bake at 350\u00b0 for 30 minutes or until set.
or the glaze: Cook cream, corn syrup, and chocolate in small
rill on high heat. Grill corn and tomatoes 5-8 mins
Peel back the corn husks without removing husk or
he husks and silks from corn.** Bring a large saucepan of
nd silks from corn; trim cobs. Break corn cobs in half crosswise
Keep warm.
Now the corn: Peel off all but one
oil. Add 9 ears shucked corn, cover and cook over moderately
In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).
On a medium heat allow the pot of water to boil. Once the water is boiled, add in the corn into the pot and cover. Cook for 10-15 minutes depending on how soft you want your corn.
Drain water and remove corn on the cob. Be careful as cob will be extremely hot.
Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.
Enjoy.