1788 corn cheese corn mix Recipes

whole kernel corn, creamed corn, jiffy cornbread mix, eggs, beaten, oil, sour cream, cheddar cheese, grated

corn bread/muffin mix, green onions, chopped, green pepper, chopped, whole kernel corn, drained, pinto beans, rinsed and drained, mayonnaise, sour cream, tomatoes, seeded and chopped, shredded cheddar cheese

corn, drained, cream-style corn, jiffy corn muffin mix, sour cream, cream cheese, softened, shredded cheddar cheese

first layer, corn, creamed corn, non-fat sour cream, low-fat ricotta cheese, dry corn bread mix, second layer, rotisserie chicken, shredded, shredded cheddar cheese, enchilada sauce , or more as needed, wholly guacamole dip

corn bread/muffin mix, yellow cake mix, eggs, milk, water, canola oil, chopped green chilies, drained, shredded cheddar cheese, divided

butter (1 stick), onion, chopped, eggs, beaten, whole kernel corn (with juice), cream-style corn, jiffy corn muffin mix, grated cheddar cheese (more or less to your liking)

creamed corn, whole corn (drained ), jiffy corn muffin mix, eggs, beaten, vegetable oil, milk, sugar, salt, shredded cheddar cheese

cream corn, reg corn drained, jiffy corn muffin mix, sour cream, butter melted, cheddar cheese

cream cheese, softened, sugar, milk, eggs, butter, melted, salt, ground nutmeg, pepper, frozen corn, thawed, cream-style corn, corn bread/muffin mix

toasted corn cereal (corn chex), toasted rice cereal (rice chex), toasted wheat cereal (wheat chex), pretzel twists, almonds, unsalted butter, olive oil, balsamic vinegar, worcestershire sauce, red pepper flakes, garlic salt, garlic powder, onion powder, grated parmesan cheese, chopped fresh basil, chopped fresh rosemary

eggs, butter, melted, salt, corn bread/muffin mix, frozen chopped broccoli, thawed and drain, shredded cheddar cheese, onion chopped

eggs, butter, melted, salt, corn bread/muffin mix, frozen chopped broccoli, thawed and drained, shredded cheddar cheese, onion, chopped

eggs, butter, melted, salt, corn bread/muffin mix, frozen chopped broccoli, thawed and drained, shredded cheddar cheese, onion, chopped

micorwave popcorn (i used pop secret homestyle), corn chex, rice chex, wheat chex, cheese crackers (i used the small square kind), butter, melted, parmesan cheese

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.

tomatillos, husked and rinsed well, onion, quartered, garlic cloves, peeled, serrano chilies, stemmed, ripe avocados, peeled and diced, chopped fresh cilantro, fresh lime juice, dried corn husks (20-30 husks ), poblano chile, masa harina (corn tortilla mix), unsalted butter, room temperature, sugar, salt (adjust to taste), canned low sodium chicken broth or 1/2 cup vegetable broth, baby frozen white corn, thawed (about 25 oz), coarsely grated sharp cheddar cheese (divided ), baking powder, ground black pepper

eggs, butter, melted, jiffy cornbread mix, grated onion, cream cheese, salt, pepper, creamed corn, kernel corn (drained ), cheddar cheese

creamed corn, corn, jiffy cornbread mix, reduced-fat sour cream, green chilies, eggs, cheddar cheese, shredded, salt and pepper, to taste