Search Results for "Corn"
Recipe Results 10 of 102 pages
Blueberry Corn Muffins
Blueberry Corn Muffins Ingredients: nonstick cooking spray 1 package cornbread mix (20-ounce) 1 3/4 cup low-fat buttermilk (low-fat) 1/4 cup canola oil 1 egg 2 egg whites 1/2 lemon (juiced) 1/4 cup sugar (plus 1 Tbsp. (divided) 1/2 tsp vanilla extract 1 1/2 cup blueberries Directions: Preheat oven to 375 degrees. Line muffin tins with
Cheddar Corn Pudding
Ingredients: 1/2 cup unsalted butter 5 cups fresh yellow corn kernels, cut from cob (6 to 8 ears) 1 onion, chopped 4 extra large eggs 1 cup buttermilk 1 cup half and half 1/2 cup sour cream 1/2 cup yellow cornmeal 1 tablespoon sugar 1 tablespoon kosher salt 3/4 teaspoon freshly ground black pepper 1
Tuna Corn Chowder
Ingredients: 2 (5 oz.) Cans Light Tuna, drained and chunked 2 Tbsp. butter 1⁄2 cup diced celery 1⁄2 cup diced carrots 1⁄2 cup diced onions 2 Tbsp. flour 1 tsp. dried thyme leaves 1 can (14.5 oz.) canned creamed corn 2 cups milk 1 tsp. instant bouillon, chicken flavored 1 cup water Directions: In a
Sweet Corn Bake
Ingredients 1 can cream-style corn 1 (8 to 9 oz.) box corn muffin mix 1/2 sour cream 1/2 stick butter or margarine, melted salt and pepper to taste Directions Preheat oven to 400°. In mixing bowl, blend all ingredients with spoon until batter is well incorporated and there are no dry spots of muffin mix.
Shrimp and Corn Salad
Ingredients 2 cups fresh corn kernels (from 3 ears) or one 10-ounce package frozen corn, thawed 1 pint cherry tomatoes, quartered 1 small jicama*, cut into thin strips (optional) 1 lb. peeled and deveined large cooked shrimp 1/2 cup (3.5 ounces) shelled roasted pumpkin seeds 6 scallions (white and light green parts), thinly sliced 1/4
Potato Corn Chowder
Ingredients: 1 teaspoon olive oil 1 garlic clove, minced 5 Tablespoons all-purpose flour 2 teaspoons dry mustard Black pepper to taste 5 Tablespoons reduced-fat, shredded cheddar cheese 1 cup chopped onion 2 cups frozen corn 4 cups skim milk 1/4 teaspoon dried thyme 4 cups diced potatoes Directions: In a non-stick skillet over medium high
Potato Corn Chowder
submitted by Sandy C. Ingredients: 3 lg. potatoes, cubed 2 cups chicken broth 2 carrots, chopped 1/2 cup sweet onion, chopped 1 stalk celery, chopped 1 can cream-style corn, 14 oz. 1 can evaporated milk, 12-oz. 3/4 cup shredded cheddar cheese 1/2-1 cup sliced fresh mushrooms 1/4 tsp. pepper 4 slices crisp-cooked bacon, crumbled Directions:
Corn Stuffing Balls
Ingredients: 6 cups herb-seasoned stuffing croutons 1 cup chopped celery 1/2 cup chopped onion 3/4 cup butter, divided 1 can (14-3/4 ounces) cream-style corn 1 cup water 1 1/2 teaspoons poultry seasoning 3/4 teaspoon salt 1/4 teaspoon pepper 3 eggs yolks, beaten Directions: Place croutons in a large bowl and set aside. In a skillet,
Homemade Caramel Corn
Ingredients 1 c. dark brown sugar, packed 1/2 c. light corn syrup 1/3 c. butter 1 T. light molasses 1-1/2 t. vanilla extract 1/2 t. baking soda 1/2 t. salt Directions: Spray a large roaster pan with non-stick vegetable spray. Place popcorn in pan and set aside. Combine brown sugar, corn syrup, butter and molasses
Homemade Corn Dogs
Homemade Corn Dogs Ingredients: 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 Tbsp. baking powder 1/4 tsp. salt 1 egg, beaten 1 1/2 cups buttermilk (regular milk works, too) 1 Tbsp. vegetable oil 1 Tbsp. honey 1 (10 count) package hot dogs 10 wooden skewers or chopsticks 2 quarts vegetable oil
