20 creamed corn cornbread brown Recipes

yellow cornmeal, kosher salt, sugar, baking powder, baking soda, buttermilk, eggs, creamed corn, canola oil

yellow cornmeal, kosher salt, sugar, baking powder, baking soda, buttermilk, eggs, creamed corn, canola oil

cornmeal (yellow ), flour (all-purpose), granulated sugar, brown sugar, baking powder, salt, eggs, whole milk, creamed corn (10-12 oz can variation is ok), shortening (crisco ), honey, butter (do not add to mix, read directions for use)

cornmeal, all-purpose flour, baking powder, brown sugar, salt, vanilla extract, eggs, lightly beaten, canned milk, melted butter or 1/4 cup olive oil or 1/4 cup creamed corn, corn (if you are using the creamed in the above step then use only 1/4 cup of whole kernel ) (optional)

pepperidge farm cornbread stuffing or pepperidge farm herb seasoned stuffing, condensed cream of celery soup or campbell s condensed 98% fat free cream of celery soup, whole kernel corn, onion, finely chopped, chopped celery, boneless pork chops, 3/4-inch thick, brown sugar, spicy brown mustard

jiffy cornbread mix, cream-style corn, yellow onion, diced, jalapeno, diced, r.b. rice medium sausage, browned and crumbled, shredded monterey jack and cheddar cheese blend

stone ground yellow cornmeal, unbleached all-purpose flour, whole wheat flour, baking powder, salt, baking soda, fresh ground black pepper , to taste, cream-style corn, corn kernel, fresh (or frozen, thawed if frozen ), sour cream, milk, eggs, lightly beaten, vegetable oil, light brown sugar (packed), fresh jalapeno pepper, seeded, minced

cornmeal, eggs, well beaten, milk, cream-style corn, browned ground beef, onion, diced, green pepper, diced, cheese, shredded (we used slices of valveeta)

fat free sour cream, nonfat milk, egg whites, canola oil, brown sugar, whole wheat pastry flour, stone-ground yellow cornmeal, baking powder, salt, canned corn, canned diced green chiles

yellow cornmeal, baking powder, salt, milk, flour, sugar, eggs, oil, cream-style corn, ground beef (browned and drained ), shredded cheddar cheese, diced green chilies, onion (finely chopped )

jiffy corn muffin mix, egg, sour cream, butter, softened, brown sugar, frozen corn, thawed

grated cheddar cheese, white onion minced, jalapeno peppers minced, ground beef browned and drained, yellow cornmeal, baking powder, salt, vegetable oil, milk, eggs, creamed corn, pinto beans

a 10 cast-iron skillet, cooking oil (do not add to the below ingredients; it s for the skillet), corn meal, brown rice flour or sorghum flour, baking soda, sea salt, xanthan gum, eggs, full-fat evaporated canned milk, plain yoghurt or buttermilk or sour cream, cooking oil

jiffy corn muffin mix, eggs, milk, crushed pineapple in juice, brandy or 2 tbsp rum, dried cherries or 1 1/2 cups golden raisins, chopped, whipping cream, brown sugar, chopped white chocolate pieces, dried cherries (optional), chopped white chocolate pieces (optional)

lean ground beef, browned and drained, ears fresh corn on the cob, black beans, drained, shredded monterey jack cheese, roasted red pepper pesto, red bell peppers, olive oil, reynolds wrap foil, pine nuts, fresh garlic cloves, chopped, olive oil, chinese red pepper sauce (or to taste), jiffy cornbread mix, cream-style corn, olive oil

unsalted butter, melted, nonfat skim yogurt, eggs, sour cream, yellow cornmeal, all-purpose flour, light-brown sugar, baking powder, coarse salt, jalapenos, seeded and finely chopped, fresh or frozen (thawed) corn kernels

yellow-fleshed sweet potatoes, peeled and sliced, orange-fleshed sweet potatoes, peeled and sliced, cornbread muffins, canned mashed sweet potatoes, dark brown sugar, butter, softened, coconut milk, ground cinnamon, ground nutmeg, cream, eggs, ground cinnamon, salt, almond paste, marshmallows

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).