960 baked corn kernels Recipes

yellow cornmeal, all-purpose flour, sugar, double-acting baking powder, salt, fresh corn kernels , including the pulp scraped from the cobs or 1 cup frozen corn, defrosted, eggs, milk, unsalted butter, melted and cooled ,plus additional,melted butter,for brushing the griddle, lean bacon , cooked crisp

butter, bacon, diced, onion, chopped, green pepper, chopped, salt and pepper, to taste, garlic cloves, minced, flour, chicken stock, potatoes, peeled and diced 1/2 inch x 1/2 inch (baking or idaho), carrot, shredded, frozen corn kernels or 1 cup fresh corn kernels, half-and-half, dried thyme, hot pepper sauce (or to your taste ), fresh italian parsley, chopped (optional)

buttermilk, heavy cream, canned creamed corn, eggs, egg yolks, vegetable oil, stone-ground yellow cornmeal, all-purpose flour, sugar, kosher salt, baking powder, baking soda, scallions, thinly sliced, corn kernel, thawed if frozen, jalapeno, seeded and minced, unsalted butter, softened butter and honey, for serving

melted butter, all-purpose flour, baking powder, baking soda, salt, corn flakes, ground pepper, grated parmesan cheese, chopped chives, eggs, beaten, milk, natural (unsweetened) yogurt, corn kernels (i used canned, drained)

whole kernel corn, drained, cream-style corn, sour cream, melted butter, eggs, beaten, dry corn muffin mix

whole kernel corn, undrained, cream-style corn, sour cream, egg, beaten, dry corn muffin mix, butter

pasta, creamed corn, canned corn kernels, onion, butter, cheese

eggs, whisked, sour cream, heavy whipping cream (or use evaporated milk), vegetable oil, butter, melted (or use liquid margarine), sweet whole kernel corn, undrained (or use fresh or frozen corn kernels), all-purpose flour, yellow cornmeal, sugar, baking powder, salt (or more to taste), pepper, add 1/2 cup shredded cheddar cheese , chopped jalapenos or red pepper, if you like

unsalted butter , for the baking dish, fine bread crumbs, toasted, corn kernels (from about 6 ears corn), or use bestquality canned corn, milk, water, instant polenta, eggs, sugar, salt, freshly ground black pepper, cilantro, leaves only, finely chopped

bacon, diced, stone-ground cornmeal, whole milk, kosher salt, sugar, cayenne pepper, corn kernels (from 2 ears corn), scallions, finely chopped, eggs, baking powder, tomatoes, chopped, extra-virgin olive oil, chopped mixed fresh herbs, kosher salt and freshly ground black pepper

butter for greasing the baking dish, whole milk, eggs, egg yolk, all purpose flour, melted unsalted butter, slightly cooled, salt, unsalted butter, chopped onion, poblano chiles , charred, peeled, diced, heavy whipping cream, grated mozzarella cheese, fresh corn kernels (from 1 ear of corn), mexican crema or sour cream, chopped fresh cilantro, for garnish

whole corn kernels (fresh cut or thawed frozen kernels; do not use canned), eggs, lightly beaten, chopped green onions, white part only, minced garlic, chopped fresh cilantro, chopped onion, unbleached all-purpose flour, cornmeal, salt, sugar, baking powder, ground coriander, ground black pepper, oil for deep-frying, pineapple-chili sauce (recipe below ), cilantro, pineapple-chili sauce, ripe pineapple, brown sugar, unseeded jalapeno chili, water, chopped fresh cilantro, freshly squeezed lime juice

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

buttermilk , plus more if needed, corn oil, yellow cornmeal, all purpose flour, baking powder, baking soda, salt, minced red bell pepper, frozen corn kernels, thawed, eggs separated, scallion, finely sliced, freshly ground black pepper

all-purpose flour, yellow cornmeal, white sugar, salt, black pepper, baking powder (not baking soda), eggs, corn kernels, milk, melted margarine (not whipped)

corn bread/muffin mix, bacon strips, chopped celery , green pepper and onion, butter,divided, milk, cream-style corn, whole kernel corn, drained, chopped jalapeno pepper, diced pimientos, sugar, salt

eggs lightly whisked, sour cream, melted butter, whole kernel corn drained, cream style corn, corn muffin mix

all purpose flour, yellow cornmeal, baking powder, salt, sugar, eggs, buttermilk or 1 cup yogurt mixed with 1 cup milk, thawed frozen corn kernels, corn oil