often. Remove from pan. Cover with foil and keep warm in
Husk corn, making sure to
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.
ucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and
Combine corn, flour, sugar, eggs, salt and oil and mix in blender.
Add milk if necessary.
Fry in hot fat.
Use a teaspoon as a measure.
Keep warm on paper towels in oven until ready to serve.
Serve with pancake syrup, jelly, powdered sugar or plain.
Cut kernels from cobs; set aside.
In large pan, melt butter over medium heat.
Saute onion and celery for about 3 minutes or until tender-crisp.
Stir in flour; cook and stir for 1 minute. Slowly stir in milk, salt and pepper.
Bring to the boiling point, stirring constantly, until mixture thickens slightly.
Stir in corn and simmer, covered, for 5 minutes.
Stir in cheese; heat until cheese melts.
Serve at once in bowls and sprinkle with paprika.
Preheat oven to 450.
Center chicken breast on each foil sheet.
Top with vegetables.
spoon salsa evenly over chicken and vegetables.
Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.
Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).
Place contents of packet into individual serving plates.
Sprinkle with cheese.
Sift the flour, cornmeal, sugar and salt into a large bowl.
Make a well in the center and pour the buttermilk, buter and eggs inches.
Stir just until combined.
Fold in the corn.
Pour into a lightly greased muffin pan, filling each cup half way.
Bake for 6-8 minutes at 400 degrees then turn the pan and bake for 6 more mnutes.
Preheat oven to 350\u00b0.
Mix eggs, butter, salt and sugar in a large mixing bowl.
Add corn and blend well.
Pour mixture into a lightly greased 10 inch baking dish.
Dot with butter.
Bake uncovered for 30 minutes, until set.
ight yellow.
Add the corn, flour, salt and pepper.
ntil smooth.
Microwave the corn in a glass bowl for
Combine corn, sugar, salt and pepper; add eggs.
Add milk to butter.
Heat until butter is melted.
Add to corn and eggs. Pour in baking dish.
Bake 1 hour at 325\u00b0.
Cut off ears of tender corn or use canned corn if desired. Stir all ingredients together and put in casserole.
Bake 45 minutes at 350\u00b0.
boil; add 3 cups corn.
Return to boil; cover
igh heat.
Add the corn and maple syrup and saute
5 inch loaf pan with cooking spray.
In a
n the milk and reserved corn liquid (or water).
Stir
n masa harina and stir with a wooden spoon until the
(NOTE: If using canned corn, skip this step.) Husk and wash corn and peel
Season the potatoes to taste with salt and pepper.
Grind