2054 corn cream baked Recipes

cream cheese, green chili salsa, fresh lime juice, cumin, chili powder, onion powder, granulated garlic or 1/4 tsp garlic powder, chopped cilantro, sliced green onions, shredded cooked chicken, grated monterey jack pepper cheese, corn tortillas, kosher salt

onion, chopped, butter, melted, all-purpose flour, sour cream, shoe peg corn, drained (i like to use the yellow niblet corn), salt, fresh ground black pepper, bacon , cokked and crumbled, divided, variation, i also like to add some chopped red pepper and/or a dash or two of red pepper flakes, and a dash of hot sauce and/or cyaenne pepper and serve as a baked mexican corn

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

cream cheese, softened, milk, eggs, beaten, whole kernel corn, drained, cream-style corn, corn muffin mix, cheddar cheese, shredded

sugar, all-purpose flour, baking powder, salt, eggs, whipping cream, butter or 1/2 cup margarine, melted, fresh corn kernels (about 12 ears ) or 6 cups frozen whole kernel corn or 6 cups canned white shoepeg corn, drained

whole kernel corn, drained, creamed corn, butter, melted, eggs, beaten, sour cream, jiffy cornbread mix

canned creamed corn, canned nibblets corn, undrained, eggs, beaten, sour cream, melted butter, sugar, flour, cornmeal, baking powder

creamed corn, corn, drained, sour cream or 1 cup low-fat, unsalted butter, melted (1 stick), jiffy brand corn muffin mix, eggs, lightly beaten

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

this is best if you use fresh corn ,cut from the cob, cream style corn or, fresh corn , cut cream style, milk, eggs, salt to taste, all purpose flour, sugar

flour, sugar, baking powder, salt, cayenne pepper, whole eggs, heavy cream, melted unsalted butter, creamed corn, green pepper, red bell pepper, anaheim chili, fresh corn or 1 lb frozen corn

jiffy corn muffin mix - 8.5 oz box, creamed corn - 15 oz, kernal corn - drained, butter = 1 stick, eggs - slightly beaten

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

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

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

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.

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