to make the oven baked sweet potato fries, preheat oven to 400\u00b0F
In a large bowl, combine the corn muffin mix, melted butter, eggs, and the salt. Whisk the mix well until smooth and combined.
Dip the hot dogs into the batter and cover a good amount of batter around the hot dog. Lay them onto a large baking sheet. Bake at 375 degrees for about 25 minutes or the batter is golden brown.
If desired, stick a wooden skewer in one end of the corn dog to help feel like eating it off the stick! Enjoy!
In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper.
Cover and bake at 325\u00b0 about 45 minutes.
Serve baked corn in sauce dishes.
Makes 6 servings.
Mix well.
Pour in well-oiled pan.
Bake in a 400\u00b0 oven for 20 to 25 minutes.
Mix all ingredients in bowl.
Pour in a greased skillet in center rack of oven at 375\u00b0 until golden brown.
Mm-mm good.
Place ears of corn in husks in a moderate oven (350\u00b0) and bake for 30 minutes.
Remove husks and silk and serve hot with butter. Oven roasted corn has the flavor of corn served at corn roasts or clambakes.
Toss corn kernels with olive oil, salt and pepper to taste.
Oven roast corn in a preheated 450 degree oven for 5 minutes.
Combine the corn with the garlic, carrots, onions, celery, jalapeno ( or cayenne), and chicken stock in a heavy pan and simmer for 30 minutes.
Add the cream and boil the mixture for 5 minutes.
Puree the soup in a blender, in batches if necessary, for about a minute and a half.
Strain soup, top with lump crab meat and serve hot.
Brown your hamburger meat.
Mix with all ingredients.
Bake in oven for about 30 minutes.
Cook some rice to put over it.
Melt Crisco; add flour and mix well.
Add milk gradually and bring to the boiling point, stirring constantly.
Add corn, sugar, salt and pepper and heat thoroughly.
Remove from fire; add well beaten eggs and pour into a greased baking dish.
Bake in oven at 350\u00b0 for 25 minutes, or until corn is firm.
Preheat oven to 350\u00b0.
Mix all ingredients together and pour into a 9 x 13-inch buttered pan.
Bake 55 minutes or until lightly browned.
Serves 15.
Recipe may be halved.
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
Preheat oven to 425 degrees.
Meanwhile,
Preheat oven to 350\u00b0F.
Coat a 2-quart casserole dish with non-stick cooking spray.
In a large bowl, combine all the ingredients; mix well.
Pour into the casserole dish.
Cover and bake for 30 minutes.
Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
Thaw, then cook per the listed directions.
n zucchini, bell pepper and corn, cooking until zucchini is tender
Combine corn, eggs and milk.
Pour into a buttered casserole. Bake, uncovered, for 40 to 50 minutes in a 350\u00b0 oven, or until a knife inserted in the center comes out clean.
Makes 4 generous servings.
If recipe is doubled, increase baking time to 1 hour.
Preheat oven to 350.
Stir together eggs and sour cream, stirring well.
Stir in remaining ingredients except cheddar cheese.
Put in quiche or 8x8 inch casserole dish.
Top with cheddar cheese.
cook until center is set, about 35 minutes.
Preheat oven to 450\u00b0F Place peppers
Mix ingredients together.
Bake 45 minutes to 1 hour in a 350\u00b0 oven.
Sprinkle bread crumbs and butter over the top of casserole about 15 minutes before done.
Double the recipe for a 13 x 9 x 2-inch pan.
0 minutes. Drain.
Preheat oven to 375 degrees F (190
Preheat oven to 450. tear off four12-inch sheets of heavy foil.
Stir together cilantro, lime juice, water, and butter in cup and brush over ears of corn.
Place 1 ear of corn on each sheet of foil and wrap tightly. Place directly on oven rack. Roast corn, turning occasionally, until tender, about 35 minutes.