828 corn mix sour cream Recipes

bean soup mix, onion, chopped, chopped ham, fat free sour cream, creamed corn, low-sodium salt

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

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

butter or 8 tbsp margarine, softened, sour cream , i use light, corn, drained, creamed corn, corn muffin mix, grated sharp cheddar cheese , optional, egg

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

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

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

eggs, beaten, jiffy corn muffin mix, creamed corn, whole kernel corn, drained, pimientos, chopped drained (optional), butter, green pepper, finely chopped, onion, finely chopped, sour cream, shredded cheddar cheese

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

jiffy corn muffin mix, creamed corn, whole kernel corn, sour cream, egg, salt, butter, melted, sharp cheddar cheese

cornmeal mix , self-rising buttermilk style (like jiffy), creamed corn, sour cream, vegetable oil, eggs

eggs, separated, brown sugar , firmly packed, coconut, pecans, ground, butter recipe cake mix (pudding included), sour cream, amaretto, water, eggs, powdered sugar, cocoa, amaretto, butter, softened, corn syrup, water, ground pecans, maraschino cherries

creamed corn, melted butter, sour cream, egg, slightly beaten, jiffy cornbread mix

chopped onions, oil, tomatoes, taco seasoning mix, chile salsa, corn tortillas, monterey jack cheese, shredded, sour cream, seasoning salt, seasoned pepper , to taste

butter, room temperature, sour cream, egg, whole kernel corn, cream-style corn, onion soup mix, cream of mushroom soup, jiffy cornbread mix

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

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