ncorporated. then add in peppers, creamed corn, celery and onions. mix well
nife, remove the kernels from corn on the cob.
Mash
combine the buttermilk, eggs and creamed corn, whisking together to combine thoroughly
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
Spread butter over 1 side of each slice of bread. Spread caramelized onion over other sides. Top with cheese, creamed corn and another slice of cheese. Sandwich with another slice of bread, butter-side facing out.
Cook in a greased sandwich maker or frying pan until golden, crisp and cheese has melted.
ightly.
Add to the creamed corn and stir till it is
nd syrup. Stir in the corn
Fold the wet ingredents
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 together the creamed corn, egg, corn meal and garlic salt. Set aside.
Mix together the cheese, chiles and butter.
Set aside.
Make each corn bread mix according to directions on box. After you have made the corn bread mixture, add the can of creamed corn.
Stir well.
Pour on hot griddle, sprayed with Pam, and cook like pancakes.
Serve hot with butter.
Goes real well with beans and ham!
Melt butter in skillet; then brown pork chops with the onion. Add creamed corn and milk in skillet.
Let simmer for 30 to 45 minutes.
Serve over mashed potatoes.
Cook rice in water, butter and salt, then add creamed corn. Bring to a boil.
Set on very low and cover for 30 minutes.
Fry chicken in grease until brown on both sides.
Put in baking dish and dice up the fresh tomatoes.
Spread on top of chicken.
Pour the can of creamed corn over everything Bake at 325\u00b0 for about 45 minutes to 1 hour.
Enjoy!
Melt butter or margarine in 8-inch square pan.
Mix Bisquick, egg and creamed corn together.
Pour in hot pan.
Do not stir in butter.
Bake 25 minutes at 350\u00b0.
Cool slightly; cut and serve.
Heat oil in a large saucepan over medium-high heat.
Add leek and celery and cook for 3-4 minutes or until leek has softened.
Add stock, creamed corn and squash, stir to combine. Bring to the boil, reduce heat to low, simmer, stirring occasionally for about 10 minutes.
Add spinach and pepper, remove from heat, stir until spinach has wilted.
Serve immediately and enjoy!
Preheat oven according to cornbread package. Grease casserole dish (I
he mixture and pour the creamed corn, milk, remaining 2 tablespoons melted
Make cornbread per package directions.
That'
Preheat oven to 375.
Melt butter in the bottom of a 9x13\" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
Pour batter into the 9x13\" pan with the melted butter in the bottom. Do not stir!
Bake for 45 minutes, until golden brown on top and around the edges.
Brown about 1 pound ground meat, drain and place in casserole dish.
Layer chilies, onion and cheese.
Pour creamed corn on top and spread to seal.