Corn muffin mix is the base of a colorful cornbread, textured and flavored with the additions of corn, smoked cheese, chili peppers and ripe olives.
In the Toledo Blade test, this recipe was baked in a loaf pan to yield attractive slices.
Preeat oven to 375\u00b0F. Coat 2 mini-muffin pans with cooking spray.
Prepare cornbread mix according to package directions, adding mustard, corn and chipotle powder. Spoon 1 1/2 tbsp batter into each mini muffin well. Insert 1 piece of chicken hot dog into the center of each muffin. Bake for 8-10 mins, or until a skewer inserted in the center comes out clean. Let cool. Serve at room temperature.
parsley, and half of the corn kernels, and bring to a
Puree one can of corn in blender.
Mix all ingredients in a sauce pan.
Simmer until thickened, stirring occasionally (15-20 minutes on low).
o a boil. Stir in corn, chiles, egg yolks and 1
umin and cayenne pepper. Add corn, chicken broth, and diced chicken
Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
Cool and refrigerate for at least 1 hour.
Combine ingredients, do a taste test, if it needs more spice, add 1 teaspoons of the jalapeno juice or if you really like it hot, add 1/4 teaspoons cayenne pepper or more jalapenos.
Flavor is better if allowed to set overnight or up to two days.
Serve with corn chips.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Sprinkle tilapia fillets liberally with southwest seasoning. When oil is hot
ayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste
Inspect corn on the cob and remove
re whole.
Add the corn and cook until heated through
need about 1 cup for recipe):
lightly blacken tomatoes and
Preheat oven to 250 degrees F.
Place roast in deep roasting pan and salt and pepper to taste.
Rub entire roast with worcestershire sauce, then with Emeril's.
Southwest Seasoning.
Cover tightly with foil and bake for 7 to 8 hours.
Bone should pull out easily when done.
Cool pan drippings and skim off fat. Pour drippings into saucepan.
Place on stove on medium heat. Add corn starch mixed with cold water.
Cook until thickened. Makes great gravy.
n a roasting pan, combine corn kernels & sliced garlic & mix well
In a large saucepan combine corn, water, green or red bell
Stir together salsa and corn.
Set aside.
Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa.
Drizzle with Avocado-Lime Sauce.
Roll up, and if desired, secure with wooded picks.
In a large nonstick skillet, saute corn in butter until tender. Reduce heat to medium-low; add the tomato, lime juice, salt and cumin. Cook and stir for 3-4 minutes or until heated through. Remove from heat and stir in cilantro.