Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture.
Heat mixture in microwave until warm, 1 to 2 minutes.
Melt the butter in a medium saucepan.
Add the jalapeno, corn and onion.
Saute until the vegetables are tender.
Stir in the grits.
Add the water gradually, stirring constantly. Cook over medium heat until the grits have absorbed all the water, stirring constantly.
Stir in the thyme and season with salt and pepper.
Preheat oven to 350. In a medium pot over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and jalapenos.
Pour corn mixture into an 8x8 inch square baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
dd the olive oil, onion, jalapeno and bell pepper, and saute
In a large pot melt butter over medium heat; add in onions, garlic, celery, jalapeno, chili flakes and thyme; saute for about 4 minutes.
Add in all remaining ingredients including the cooked turkey cubes (except whipping cream) simmer until the potatoes are fork tender (about 25-30 minutes, cooking time will depend on the size of you potatoes).
Season with salt and pepper, then add in the whipping cream; bring to a simmer then remove from heat.
Ladle into bowls and top/sprinkle with more Parmesan cheese then croutons if desired.
Preheat oven to 350* degrees.
Combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg, melted shortening and corn. Mix.
Stir in pepper and diced pimiento.
Pour into greased muffin pans and bake about 20 to 30 minutes.
separate bowl, combine the jalapeno, corn, onion, and buttermilk.
Add
Cook bacon until crisp.
Remove bacon and drain, reserving 2 tablespoons drippings in skillet.
Saute corn, onion, and pepper in dripping in skillet over medium heat, until tender.
Add cream cheese and milk, stirring until cream cheese melts.
Stir in sugar, salt, pepper.
Top with bacon.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Preheat oven to 400.
Spray 9x13\" pan with cooking spray.
(Can also make muffins if desired).
Beat eggs until frothy.
Add the milk.
Mix in the cornbread mix until you have a smooth batter (but don't overbeat).
Add onion, cheese, corn and jalapenos.
Bake 30 minutes, or until golden brown on top.
(Muffins may bake a little faster).
Melt margarine; mix all ingredients well.
Bake at 350\u00b0 for 40 to 50 minutes or until set in middle.
Recipe doubles easily for large crowd.
1. Finely chop the garlic, jalapeno, and cilantro (you can use a blender or food processor but I like the little chunks).
2. Add sour cream, ranch seasoning, lemon juice, buttermilk and stir.
3. Add milk 1/4 cup at a time until desired consistency (about 1 cup total).
Refrigerate until serving (best if made a day ahead).
Combine corn meal, flour, milk, eggs, salt, soda, corn and jalapeno peppers in a bowl; mix and set aside.
Saute ground beef, onion and bell pepper until lightly browned; drain thoroughly and set aside.
Thoroughly grease a 10 1/2-inch iron skillet.
Pour half of corn meal batter into skillet.
Sprinkle evenly with beef mixture, then cheese.
Pour remaining batter over top.
Bake at 350\u00b0 for 50 minutes or until golden brown.
Yield: 6 to 8 servings.
Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
Put butter into a 9-inch square baking dish.
Melt butter in preheated oven, 2 to 3 minutes.
Pour corn bread batter into the baking dish over melted butter.
Bake in preheated oven until golden brown, about 35 minutes.
eef and drain.
Mix corn meal, salt and soda with
Heat oven to 425\u00b0. Generously grease 8-inch cast-iron skillet. In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder and salt until blended. Add corn meal and flour (which has been mixed). Mix until dry ingredients are moistened. Add red peppers, jalapeno and corn. Pour in skillet. Bake 20 to 25 minutes or until light golden brown. Makes 6 servings.
Melt butter in large skillet. Add vegetables and cook until soft. Stir in corn and sherry, cook another two minutes. Turn off heat, add cheeses, and stir until melted. Stir in lime juice and cilantro. Add crabmeat last, folding in gently so as not to break up the lumps too much. Serve hot or at room temperature, or even cold!
Serve with scoop-type chips or buttery crackers.
Heat a grill to medium.
Meanwhile, soak the corn in cold water. Into a large bowl, zest the lime and squeeze 1 tablespoon juice. Stir in the sour cream, chile powder, and a pinch of salt.
Drain the corn and grill, turning occasionally, until charred in spots and tender, about 10 minutes. Transfer to a cutting board. When cool enough to handle, cut into 2-inch lengths.
Transfer the corn to the sour cream mixture and toss to evenly coat. Sprinkle the cheese all over, pressing gently to adhere.
Preheat oven to 400\u00b0.
Dissolve the milk powder in water. Combine the sugar, salt, flour, cornmeal and baking powder in mixing bowl and blend well.
Stir in the water mixture, oil and eggs.
(You may need to add a bit more water for a smooth consistency.)
Fold in diced peppers, cayenne pepper and the cheeses.
Add the corn and a drop or 2 of Tabasco sauce if you like a really spicy cornbread.
Spoon into a lightly greased 9 x 13-inch baking pan and bake 1 hour.
Makes 12 to 15 servings.
Cook the rice according to the package directions; set the rice aside.
Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.