Preheat oven to 375 F.
For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
For cornbread:.
Combine all dry ingredients and form a \"well\" in the center.
Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
Bake 30-35 minutes. Test with a toothpick for doneness.
Cool for 5 minutes. Invert on a plate.
Serve warm with butter and syrup.
Place oven rack in middle of oven. Heat to 400 degrees.
Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and 3/4 cup of the cheese. Stir to blend.
Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Prick potatoes with a fork. Place on a
nd sides with flour, tapping out the excess.
FOR CORNBREAD: In a
n medium heat. Cook chicken for 4 mins each side, until
Preheat grill. Grill corn 4 inches from heat source, turning frequently, for 10 mins, until cooked.
Season steak and grill for 2-3 mins per side, until browned and cooked medium rare. Set aside to rest for 5 mins.
Meanwhile, to make the salsa, combine tomato, onion, pepper, cilantro, garlic, lemon juice and oil in a bowl. Remove corn from cob and mix into salsa. Season to taste. Slice steak and serve with corn salsa.
Place corn in a large steamer set over a saucepan of boiling water. Cover and steam for 6-8 mins, until tender. Remove and allow to cool.
Cut kernels from cobs and place in a bowl. Add onions, pepper, garlic, lemon juice and parsley. Season to taste and mix well to combine.
Season beef to taste. Heat an oiled grill pan or skillet on high heat. Cook beef for 3-5 mins each side, or until cooked to desired doneness. Serve with corn salsa and mashed potato.
In a mixing bowl, combine egg and sour cream.
Stir in cornbread mix, salt and pepper.
Add corn; mix well.
Pour into a greased 11 x 7 x 1/2-inch baking pan.
Bake, uncovered, at 400\u00b0 for 25 to 30 minutes or until golden.
Yields 8 servings.
Brown hamburger, drain.
Add chili mix; place hamburger and corn in bottom of casserole dish.
Spread Cheez Whiz on top of hamburger.
In separate bowl, mix cornbread adding corn.
Spread this mixture on top of hamburger mixture and Cheez Whiz.
Bake 425\u00b0 for 30 to 40 minutes until knife comes out clean.
Mix first 3 ingredients together.
Add: margarine and Jiffy corn bread mix, Pour into well greased 8x8 casserole dish.
Bake for 1 hour at 375 degrees.
Break up cornbread or corn muffins and mix with mustard until consistency of potato salad.
Then fold in the remaining ingredients, except dressing.
Mix well.
Then stir in dressing a little at time until desired consistency is reached.
Serve.
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Preheat oven to 350\u00b0F Coat 9x9 inch baking pan with cooking spray.
Combine cornmeal, flour, sugar, baking powder, salt and baking soda in medium bowl. Whisk together milk, egg, and butter in separate bowl. Stir milk mixture into cornmeal mixture, then fold in corn.
Spread in prepared pan. Bake 25 to 30 minutes, or until sides begin to brown and toothpick inserted in center comes out clean. Cool on rack before slicing and serving.
Combine cornmeal, flour, baking powder, salt, and pepper in a bowl.
Stir in eggs, milk, and butter. Batter will be thin!
Stir in corn, roasted peppers, and chiles.
Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.
up of milk and the corn kernels until just combined.
CORNBREAD:
Mix first 6 ingredients
b>for 1 3/4 hours.
Remove from marinade and season with
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple
Scoop
out
and
drain
tomatoes.
Reserve
pulp, saute onions and
peppers
in butter until tender. Add tomato pulp, bread crumbs
and seasoning.
Cook until very thick. Add corn that has been cooked and cut from the cob.
Sprinkle inside of each tomato with a pinch of salt and stuff with corn mixture. Cover tops
with bread crumbs, dot with bits of butter.
Bake for 15 to 20 minutes or until brown. Serves 6.