835 corn mix sour corn Recipes

butter melted, jiffy cornbread mix, corn drained, creamed corn, sour cream, shedded cheese (your choice ), chopped broccoli

jiffy cornbread mix, whole kernel corn, drained, creamed corn (not drained ), sour cream, melted butter

chicken broth, corn (undrained ), chicken (yes, canned chicken ), cream of chicken soup, dry enchilada mix, water, corn tortillas, sour cream (optional), avocados (optional) or 1 guacamole (optional), pico de gallo (optional), cheese (optional)

chopped onion, butter, corn bread/muffin mix, sour cream, shredded cheddar cheese

onion, peeled and chopped, butter, divided (1 stick plus 3/4 stick), leftover pot roast, cubed, salt and black pepper, red new potatoes, milk, sour cream, instant biscuit mix, niblet corn or mixed vegetables, prepared according to package dire

ground beef, browned, diced tomatoes and green chilies, cream of onion soup, taco seasoning mix, water, corn tortillas , cut into 1/2 in strips, sour cream, shredded cheddar cheese, green onions, sliced (optional)

corn muffin mix (i use jiffy), creamed corn, sugar, sour cream, eggs, melted butter

whole kernel corn (undrained ), cream-style corn, corn muffin mix (we use jiffy), eggs, butter or 1/2 cup margarine, melted, sour cream

margarine or 1/2 cup butter, softened, sour cream, creamed corn, corn (do not drain), jiffy corn muffin mix, eggs, beaten

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

cornbread mix (jiffy), cream-style corn, whole kernel corn, light sour cream, sugar, butter (1/2 stick), eggs, milk

butter or 1/2 cup margarine, eggs, onion, chopped, jiffy cornbread mix, creamed corn, sour cream, cheddar cheese, shredded, sugar

boneless skinless chicken breasts , cut into three pieces, taco seasoning mix, frozen corn, low sodium chicken broth, low-fat cheddar cheese, grated (optional), low-fat sour cream , to taste (optional)

eggs, corn oil, salt, creamed corn, sour cream, corn muffin mix (1 1/2 boxes jiffy mix), splash of vanilla

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, unsalted, melted (plus additional for coating pan ), corn, fresh (approximately 2 ears of corn), cream-style corn, sour cream, corn muffin mix, green onions, thinly sliced, ground black pepper, salt

whole kernel corn, drained, cream-style corn, corn muffin mix (recommended : jiffy), sour cream, butter, melted, shredded cheddar

butter, corn muffin mix, cream style corn, sour cream, whole kernel corn drained