ngredients.
Add the drained corn.
Mix until moistened.
hisk until smooth. Stir in corn kernels, pepper and chives. Season
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.
Sift together flour, baking powder and salt. Beat egg with milk; stir into flour mixture.
Beat until smooth and well blended.
Fold in corn.
Deep-fry in 375\u00b0
fryer using a tablespoon of batter for each fritter.
Turn to brown evenly. Makes about 20.
Drain the can of whole kernel corn well, reserving 1/2 cup of liquid.
Sift together the flour, cornmeal, baking powder, salt and sugar.
Sift flour, baking powder, salt and pepper together.
Add egg, milk and margarine.
Stir to moisten.
Stir in corn.
Add oil to large skillet.
Heat oil to medium hot.
Drop corn mixture by tablespoonful into hot skillet.
Turn each corn fritter over when it is golden brown.
Fry until second side is golden brown.
Remove from pan.
Top with maple syrup, if desired and serve.
Set oven to 375 degrees.
Butter an 11 x 7-inch baking dish.
In a large bowl combine the first 9 ingredients; mix well to combine (you can omit the jalapeno pepper).
Add in the corn muffin mix; mix until well combined, then season with black pepper.
Transfer to prepared baking dish.
Sprinkle with grated Parmesan cheese to taste.
Bake for about 40-50 minutes, or until a wooden pick inserted in the center comes out clean.
Delicious!
Preheat oven to 375.
Combine first 3 ingredients in a large bowl, stirring with whisk until smooth.
Stir in onion, bell pepper, whole Kernel and cream style corn, mix well.
Add muffin mix and black pepper, stirring until well combined.
Pour into a 11 x 7 inch baking dish coated with cooking spray.
Bake at 375 for 50 minutes or until wooden pick inserted in center comes out clean.
ater.
Add the chopped corn kernels to the masa mixture
Sift flour, baking powder, salt and pepper together.
Combine egg, milk, corn and bacon; add to flour mixture and mix only until well moistened.
Heat oil 1 1/2-inches deep to 365\u00b0 in skillet. Drop batter by scant teaspoonful into oil.
Fry until golden, turning once.
Drain; serve once.
Yields about 50 small fritters.
Mix flour, sugar and baking powder.
Cut shortening into this. Add corn, egg and milk mixture.
Mix well.
Fry in skillet, using small amount of oil.
Use 2 tablespoons butter per corn fritter.
Heat oil in a griddle or large skillet over medium heat.
Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined.
Drop batter by large spoonfuls onto preheated griddle and cook until bubbles form and the edges are dry, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter.
Heat oven to 350\u00b0.
Mix dressing, egg yolks, flour, sugar and pepper in large bowl until smooth.
Stir in corn, cheese and onions.
Beat egg whites until stiff peaks form; fold into corn mixture.
Pour batter into greased 4-cup souffle dish or 9-inch square baking dish.
Bake 40 to 45 minutes or until knife inserted in center comes out clean.
Makes 6 servings.
Dutch oven, combine chicken, corn and broth; bring to a
n a bowl, place the corn, butter, garlic, and Italian seasoning
Preheat oven to 180\u00b0C.
Lightly grease eight 8cm pie dishes (or muffin pans) Place on baking trays.
Combine beans, corn, capsicum and coriander.
Gently press warmed tortilla into dishes. (Careful as they will tear easily) Fill with bean mixture.
Whisk together eggs, cream & milk, season with black pepper.
Pour egg mixture evenly into dishes and sprinkle with cheese.
Bake for 20-25 minutes until golden.
ring 300 grams of raw corn kernels and 300 grams of
Heat oven to 350\u00b0.
Mix dressing, egg yolks, flour, sugar and pepper in a large bowl until smooth.
Stir in corn, cheese and onions.
Beat egg whites until stiff peaks form; fold into corn mixture.
Mix Miracle Whip, egg yolks, flour, sugar and pepper in a large bowl until smooth.
Stir in corn, cheese and onion.
Beat egg whites until stiff peaks form.
Fold into corn mixture.
Pour into 4-cup souffle dish or 9-inch square baking dish and bake at 350\u00b0 for 40 to 50 minutes or until knife inserted in center comes out clean.
Grease casserole and pour in 2 cans of corn.
Blend in the two well beaten eggs.
Mix flour and sugar, then blend into corn mixture.
Bake at 350\u00b0 for 45 minutes to an hour.
Serves 8 to 10.