246960 corn cheese griddle cakes Recipes

cornmeal, all-purpose flour, chili powder, baking powder, salt, egg, milk, butter, melted, honey, frozen corn kernels, thawed, green onion, finely chopped, oil , as needed

flour, baking powder, sugar, salt, eggs, lightly beaten, milk, butter, melted, vegetable oil , for oiling the griddle

olive oil, corn toast-r-cakes or 1 corn muffin, cut into 1/3-inch cubes

frozen corn, butter, onion, chopped, garlic, minced (or pressed ), flour, fresh tomato, chopped (or canned and drained ), green chilies, diced, vegetable broth (or 2 knorr vegetable bouillon cubes dissolved in 3 cups water), low-fat sharp cheddar cheese or 12 oz velveeta cheese, shredded, milk (optional), salt , to taste, cayenne pepper , to taste

onion, chopped, creamed corn, milk (optional), cheddar cheese , chunked, olive oil, 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.

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

cake, butter, cream cheese; softened, sugar, eggs, vanilla, cake flour, sugar, evaporated milk, butter, semi-sweet chocolate chips

cake flour, baking powder, baking soda, salt, cream cheese, softened, unsalted butter, softened, sugar, eggs, milk, semi-sweet chocolate chips, all-purpose flour, rolled oats, light brown sugar, ground cinnamon, unsalted butter, melted

cake flour, baking soda, salt, unsalted butter, cream cheese softened, granulated sugar, eggs, pure vanilla extract, key lime juice, very finely grated lime zest, sugar for garnish, glaze, granulated sugar, key lime juice

cake, flour, butter, baking soda, sour cream, egg, sugar, baking powder, salt, almond extract, cream cheese, softened, sugar, blackberry preserves (can substitute cherry preserves), egg, sliced almonds

mayonnaise, parmesan cheese, grated, monteray jack cheese, grated, green chilies, diced, fiesta corn, drained, jalapeno peppers, chopped

pastry for single-crust pie, unbaked, ears corn (about 1 cup kernels), eggs, milk, light cream (table ), freshly grated parmesan cheese, chopped onions, salt, pepper, bacon, parsley (to garnish )

yellow cake mix (plus required ingredients), tub plus 1 cup vanilla frosting, grapes , cut into clusters, pasteurized egg white, lightly beaten, granulated sugar, sugar , for dusting, rolled red fondant, yellow food coloring, for tinting, vegetable oil, butter cookies , for serving

cornmeal, flour, baking powder, baking soda, salt, buttermilk, eggs, honey, butter melted, corn, cheese, scallions

cornmeal, whole wheat flour, powdered milk, baking powder, cumin, parmesan cheese, grated

unbleached flour, cornmeal, baking soda, salt, sugar, egg, slightly beaten, buttermilk, oil, frozen corn, thawed, red jalapeno chili pepper , seeds and membrane removed, finely chopped (optional), cilantro, chopped (optional), vegetable cooking spray