853 creamed corn cream cheese mix Recipes

creamed corn, whole corn (drained ), jiffy corn muffin mix, eggs, beaten, vegetable oil, milk, sugar, salt, shredded cheddar cheese

corn bread/muffin mix, whole kernel corn, drained, cream-style corn, chopped green chilies, drained, shredded monterey jack cheese

whole kernel corn, cream-style corn, corn muffin mix (i use jiffy), sour cream, butter, melted (1 stick), shredded cheddar cheese (less may be needed)

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

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

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

butter (1 stick), onion, chopped, green pepper, chopped, eggs, slightly beaten, creamed corn, whole kernel corn , including liquid, jiffy corn muffin mix, salt, sour cream, cheddar cheese, grated

cream cheese, softened, eggs, beaten, sugar, frozen sweet corn, cream-style corn, corn muffin mix, milk, margarine or 2 tbsp butter, melted, salt, ground nutmeg

cream-style corn, whole kernel corn, drained, chopped green chiles, drained, corn bread/muffin mix, shredded monterey jack cheese

frozen corn, creamed corn, margarine, onion, chopped, eggs, beaten, corn muffin mix, cheddar cheese, shredded

surimi, chopped into small pieces (imitation crab), old bay seasoning, corn muffin mix, egg, creamed corn, cheddar cheese, shredded, tomato, diced, milk, celery, minced, green onion, sliced

boneless skinless chicken breast, taco seasoning mix, cayenne pepper, low sodium chicken broth, frozen corn, creamed corn, green chilies, low-fat cheddar cheese, shredded, greek yogurt, plain low-fat

corn bread/muffin mix, egg, milk, butter, king arthur unbleached all-purpose flour, ground mustard, salt, milk, shredded cheddar cheese, cubed fully cooked ham

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.

cream cheese , fat-free, butter , salted, corn 15 oz, drained, creamed corn 15 oz, eggs, onion chopped, kerrygold dubliner cheese crumbled, corn bread mix 8.5 oz, parsley chopped

creamed corn (as is), diced green chilies, rinsed and drained, whole kernel corn, rinsed and drained, petite diced tomatoes (as is), black beans, rinsed and drained, corn muffin mix (jiffy classic), light sour cream, corn tortilla chips (crushed, approx ), french s french-fried onions (approx ), monterey jack cheese (shredded, approx ), cheddar cheese (shredded, approx )

eggs, butter, melted, jiffy cornbread mix, grated onion, cream cheese, salt, pepper, creamed corn, kernel corn (drained ), cheddar cheese

cream-style corn, mexican-style corn, sour cream, corn muffin mix, diced red and green bell pepper, butter or 2 tbsp margarine, melted, egg, french s french fried onions, divided, shredded cheddar cheese, red bell pepper (optional), chopped parsley (optional)