This is delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Prep Time: approx. 5 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 50 Minutes.
Makes 8 servings.
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Directions
1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3 Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 377
Total Fat: 22.4g
Cholesterol: 98mg
Sodium: 887mg
Total Carbs: 40.4g
Dietary Fiber: 1.8g
Protein: 7.2g
Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Tuesday, January 22, 2008
Tuesday, January 15, 2008
Southwestern Corn Soup (Vegan recipe)
We made this recipe after eating a soup from Whole Foods with these ingredients. We couldn't find a recipe, but the ingredients were listed on the pot at W.F.
Today, March 23, 2017, I was going through "A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West," and found a recipe. I am going to edit the recipe I originally put here to match the recipe from page 34 of the book. The restaurant is Doc Martin's in the Historic Taos Inn. I have eaten there. You can get blue corn tortillas and other wonderful Southwest delicacies there.
5 russet (baking) potatoes
2 sweet potatoes (1 lb.)
1 1/2 tablespoons oil
3 white onions, medium, chopped fine
1/4 c garlic, minced
1/2 cup celery, chopped fine
1/2 c green chiles, mild, chopped
1 red and 1 green bell pepper, chopped fine
1 1/2 cup corn kernels, fresh or frozen
1 tablespoon oregano, dried, crumbled
1/2 tablespoon basil, dried, crumbled
1 Tablespoon cumin, ground
1/2 cup dry white wine
1/2 c coriander leaves, fresh, finely chopped (cilantro!)
salt to taste
In a large saucepan, combine the baking potatoes and sweet potatoes, both peeled and cut into 1/2 inch cubes, with enough cold water to cover them by 1 inch. Simmer, uncovered, for 30 minutes, or until they are tender, and remove the pan from the heat.
In a kettle, heat the oil over moderately high heat until it is hot, but not smoking, and in it cook the onions, garlic, celery, chiles, peppers, corn, oregano, basil, and cumin, stirring occasionally, until onions are softened and vegetables begin to brown. Add the wine, cook the mixture, scraping up the brown bits (fond), for 1 minute, and add potatoes with the cooking liquid and if necessary, enough water to cover the vegetables by 1 inch.
Simmer the chowder, uncovered, stirring occasionally, for 40 minutes and stir in coriander and salt to tast.
Makes six to ten servings.
**************************************************************************************
Before I found the recipe, I added these ingredients as well.
1 can Rotel tomatoes, flavor of your choice
1 teaspoon chili powder
1 cup chopped carrots
I have never used sweet potatoes in my soup, but will give it a try.
Serve the soup in a bowl and squeeze some fresh lime into the soup.
Alternative recipes with variations to our original recipe, lots of variations and possibilities:
http://vegetarianmamma.com/southwest-corn-and-black-bean-soup/
http://tideandthyme.com/southwest-potato-corn-chowder/
http://www.joyfulhealthyeats.com/crock-pot-southwestern-corn-potato-chowder-dairy-free/
http://www.farmflavor.com/recipe/type/side-dishes/southwestern-corn-chowder/
Today, March 23, 2017, I was going through "A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West," and found a recipe. I am going to edit the recipe I originally put here to match the recipe from page 34 of the book. The restaurant is Doc Martin's in the Historic Taos Inn. I have eaten there. You can get blue corn tortillas and other wonderful Southwest delicacies there.
5 russet (baking) potatoes
2 sweet potatoes (1 lb.)
1 1/2 tablespoons oil
3 white onions, medium, chopped fine
1/4 c garlic, minced
1/2 cup celery, chopped fine
1/2 c green chiles, mild, chopped
1 red and 1 green bell pepper, chopped fine
1 1/2 cup corn kernels, fresh or frozen
1 tablespoon oregano, dried, crumbled
1/2 tablespoon basil, dried, crumbled
1 Tablespoon cumin, ground
1/2 cup dry white wine
1/2 c coriander leaves, fresh, finely chopped (cilantro!)
salt to taste
In a large saucepan, combine the baking potatoes and sweet potatoes, both peeled and cut into 1/2 inch cubes, with enough cold water to cover them by 1 inch. Simmer, uncovered, for 30 minutes, or until they are tender, and remove the pan from the heat.
In a kettle, heat the oil over moderately high heat until it is hot, but not smoking, and in it cook the onions, garlic, celery, chiles, peppers, corn, oregano, basil, and cumin, stirring occasionally, until onions are softened and vegetables begin to brown. Add the wine, cook the mixture, scraping up the brown bits (fond), for 1 minute, and add potatoes with the cooking liquid and if necessary, enough water to cover the vegetables by 1 inch.
Simmer the chowder, uncovered, stirring occasionally, for 40 minutes and stir in coriander and salt to tast.
Makes six to ten servings.
**************************************************************************************
Before I found the recipe, I added these ingredients as well.
1 can Rotel tomatoes, flavor of your choice
1 teaspoon chili powder
1 cup chopped carrots
I have never used sweet potatoes in my soup, but will give it a try.
Serve the soup in a bowl and squeeze some fresh lime into the soup.
Alternative recipes with variations to our original recipe, lots of variations and possibilities:
http://vegetarianmamma.com/southwest-corn-and-black-bean-soup/
http://tideandthyme.com/southwest-potato-corn-chowder/
http://www.joyfulhealthyeats.com/crock-pot-southwestern-corn-potato-chowder-dairy-free/
http://www.farmflavor.com/recipe/type/side-dishes/southwestern-corn-chowder/
Saturday, January 5, 2008
Gulliver's Creamed Corn
8 cups corn
1 cup whipping cream
2 teaspoons salt (or use 1 teaspoon)
1 teaspoon sugar
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese
Cut corn from cobs and place in a saucepan with whipping cream. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in a small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof casserole, sprinkle with cheese, and dot with butter. Brown under broiler. Makes 8 to 10 servings.
1 cup whipping cream
2 teaspoons salt (or use 1 teaspoon)
1 teaspoon sugar
Butter or margarine
2 teaspoons flour
Grated Parmesan cheese
Cut corn from cobs and place in a saucepan with whipping cream. Bring to a boil, reduce heat and simmer 5 minutes. Stir in salt, sugar and MSG. Melt 2 teaspoons butter in a small pan and stir in flour. Do not brown. Stir butter-flour roux into corn and cook until slightly thickened. Turn corn into oven-proof casserole, sprinkle with cheese, and dot with butter. Brown under broiler. Makes 8 to 10 servings.
Vegetable Salad
Serves: 4
4 tablespoons honey
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro leaves
salt and freshly ground pepper to taste
2 big ripe avocado peeled and sliced
1 big red bell pepper
1 big cucumber
2 big tomatoes
1 cup frozen corn kernels thawed
1.In a bowl mix the honey, lemon juice, cilantro leaves, salt and pepper to make the dressing for the salad.
2.Cut the red bell pepper, cucumber and tomato into long thin strips.
3.In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate.
It is important that the avocados be very ripe and soft.
Always refrigerate a salad to chill well before serving
4 tablespoons honey
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro leaves
salt and freshly ground pepper to taste
2 big ripe avocado peeled and sliced
1 big red bell pepper
1 big cucumber
2 big tomatoes
1 cup frozen corn kernels thawed
1.In a bowl mix the honey, lemon juice, cilantro leaves, salt and pepper to make the dressing for the salad.
2.Cut the red bell pepper, cucumber and tomato into long thin strips.
3.In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate.
It is important that the avocados be very ripe and soft.
Always refrigerate a salad to chill well before serving
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