603 baked corn mix Recipes

yellow cornmeal, gluten-free baking mix , bisquick, baking powder, baking soda, cayenne pepper, pickled jalapeno peppers, diced, buttermilk, eggs, corn, onion, finely grated, cheddar cheese, shredded, beef hot dogs

condensed cream of chicken soup (regular or 98% fat free), milk, eggs, whole kernel corn, drained, corn muffin mix, grated parmesan cheese, french fried onions

corn muffin mix, flour, baking powder, egg, milk, cooking oil

popped popcorn, brown sugar, butter, cubed, dark corn syrup, salt, baking soda, mixed nuts

creamed corn, whole kernel corn (do not drain), eggs, sour cream, sugar, jiffy baking mix (not corn muffin mix)

bob evans maple roll sausage, corn muffin mix, eggs, frozen corn, thawed, baking mix, milk, vegetable oil, maple syrup, butter (optional)

whole kernel corn, cream-style corn, eggs, slightly beaten, margarine, melted, sour cream, corn muffin mix, shredded cheddar cheese

popped corn, mixed salted peanuts, pumpkin seeds, shelled, sunflower seeds, shelled, brown sugar , firmly packed, granulated sugar, butter (2 sticks), margarine, salt, white corn syrup, vanilla extract, butter flavoring, maple flavoring, baking soda

creamed corn, eggs beaten, jiffy corn muffin mix, margarine, sour cream, whole kernel corn (drained )

egg, beaten, sour cream, corn bread mix, salt, pepper, whole kernel corn, drained

corn bread/muffin mix, milk, eggs, lightly beaten, baked beans

seasoned cornbread stuffing mix, butter, melted, flour, frozen corn, thawed, diced green chilies, drained, chopped onion, shredded monterey jack and cheddar cheese blend (or colby-jack), eggs, beaten, evaporated low-fat milk

hot dogs, corn muffin mix, butter, melted, milk, eggs, salt

jiffy baking mix, eggs, milk, margarine, melted, chili powder, ground cumin, hot sauce, scallions, finely chopped, hot dogs

penne pasta, tomato paste, grated cheese, frozen corn (optional), mixed italian herbs , and (optional), spices (optional)

unsweetened corn flakes, sesame seeds, dried parsley, salt, paprika, taespoon mustard powder, celery salt, onion salt (or powder ), black pepper

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.

margarine, melted, eggs, beaten, corn muffin mix, whole kernel corn undrained, creamed corn, sour cream