269181 quick corn smoky butter Recipes

corn bread stuffing cubes, onion, finely chopped, celery rib, finely chopped, cream-style corn, water, butter, melted, spicy brown mustard

butter, divided, refrigerated diced potatoes with onion, leftover cooked corned beef, diced, green pepper, diced, sliced fresh mushrooms, salt, eggs, pepper

corn, creamed corn, melted butter, eggs, cornstarch, crushed crackers, condensed milk

corn bread, butter, chopped onion, chopped red bell pepper, chopped celery, fat-free , less-sodium chicken broth, divided, chopped turkey kielbasa (about 6 oz), frozen whole-kernel corn, thawed, dried thyme, dried sage, salt, black pepper, coarsely chopped pitted prunes, chopped fresh parsley, eggs, lightly beaten

butter, sugar, flour, evaporated milk, eggs, well beaten, baking powder, whole kernel corn, drained, butter, melted, sugar, cinnamon

butter, softened, fresh parsley, minced, lemon rind, finely grated

chopped green pepper, chopped onion, garlic cloves, minced, butter, condensed cream of potato soup, undiluted, cream-style corn, milk, cream cheese, cubed, pepper to taste

low-fat milk, corn muffin mix (such as jiffy), egg, unsalted butter, softened, honey, smoked paprika, ground cumin

water, cream-style corn, salt, quick-cooking grits, green onions, finely chopped, cream cheese, softened, butter, cubed, garlic clove, minced, uncooked large shrimp, peeled and deveined, fire-roasted diced tomatoes, drained, seafood seasoning, minced chipotle pepper in adobo sauce

butter, softened, sugar, light corn syrup, eggs, vanilla, peanut butter, divided, flour, quick oats, salt, butter, water, cocoa, powdered sugar

butter, coarsely shredded cabbage, refrigerated diced potatoes with onions (about 1 1/4 cups), water, salt, cut-up cooked corned beef

corn chips, dry roasted peanuts, brown sugar, dark corn syrup, butter, cubed

corn chips, butter, melted, minced fresh parsley, ground black pepper

green onions with tops, butter, whole kernel corn, cream-style corn, sour cream, corn muffin mix, eggs

refrigerated quick crescent dinner rolls, preheat oven to 375 degrees f. lightly grease 13x9 inch pan. separate crescent dough into 2 large rectangles. press rectangles over bottom aned 1/2 inch up sides of prepared pan to form crust.; seal perforations. bake crust for 5 minjtes., in medium bowl, combine the following, beaten egg, chopped pecans, sugar, dark corn syrup, butter, melted, vanilla, pour over partially-baked crust. return to 375 degree oven and bake for 18 to 22 minutes, until golden brown., cool. cut into bars. makes 2 dozen bars

butter, chopped onion, chopped green bell pepper, chicken broth, cream style corn, whole kernel corn, drained, dark brown sugar, creole spice, cream cheese, half and half, sliced green onions

cream-style corn, eggs, beaten, all-purpose flour, butter, melted, milk, sugar, salt

quick-cooking noodles and butter herb sauce mix, cream-style corn, process cheese (velveeta), cubed