Corn, a collection of recipes all in one place!  20 recipes
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
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Ingredients

  • 1/4 C Granulated
  • Sugar
  • 3 Eggs 1 (8oz.) container of Cream Cheese
  • oz
  • 1 1/2 tsp Vanilla
  • 1/4 tsp Nutmeg
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Ground
  • Cloves
  • 1/4 C Heavy Cream
  • Creamed Corn
  • Sour Cream
  • 1/2 pint whipping cream or heavy cream
  • 1 stick butter
  • BS flour
  • 3 cans
  • 11 oz each
  • Salt and Pepper to taste
  • 30 minutes un
  • BS Butter
  • BS Flour
  • 1 C Whole Milk
  • 3 C grated
  • 3 Eggs
  • 2 C Corn
  • 1/2 Red Bell Pepper
  • 1 - 4 oz. can
  • of Diced Green Chiles
  • 1/8 tsp Paprika
  • Salt and Pepper to taste
  • Melt Butter
  • 375 degree oven
  • BS butter
  • 1 1/2 C water
  • 1 C creamed corn
  • 1 sm onion
  • 2 C shredded cheddar cheese
  • 3-4 jalapenos
  • 1 small can
  • 375 degree oven
  • BS Butter
  • 1 1/2 C Water
  • 3 Jalapeno
  • 1/2 C Dried
  • 2 eggs
  • 1 C shredded white cheddar cheese
  • 1 C whipped cream cheese spread
  • 1 C heavy cream
  • 1/2 C plain bread crumbs
  • BS fresh chopped marjoram
  • 2 shallots
  • 4 C corn kernels
  • Salt and Pepper to taste
  • eggs
  • cheddar cheese
  • whipped cream cheese
  • heavy cream
  • bread crumbs
  • honey
  • marjoram
  • shallots
  • 1 C diced onion
  • 1 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 2/3 C whole milk
  • 1 egg
  • 1/2 C of
  • 1 C corn
  • 1/2 C shredded
  • flour
  • chives
  • baking powder
  • salt
  • cayenne pepper
  • milk
  • egg
  • oil
  • 350 degree oven
  • 2 - 15.25 oz cans
  • 2 - 4 oz cans
  • 2 C Shredded
  • 1 C Grated
  • 1 C Mayonnaise
  • 350 degree oven
  • 1- 15.25 oz can
  • of creamed corn
  • 2 - 11 oz. cans
  • 1 - 4 oz can
  • 1 C mayonnaise
  • 2 C Shredded Cheddar Cheese
  • 1 C grated
  • 350 degree oven
  • 1 - 15.25 oz can
  • 2 - 11 oz cans
  • 3 Hatch Chiles
  • 1 C Mayonnaise
  • 1 C Grated
  • 2 C Grated
  • 1/4 stick
  • 4 C corn
  • 6 ears
  • 1 C diced onion
  • 1 C diced red pepper
  • BS minced jalapeno
  • 1 tsp salt
  • 1/2 C heavy cream
  • Melt butter
  • corn
  • onion
  • bell pepper
  • jalapeno
  • spice
  • salt
  • BS paprika
  • BS salt
  • BS garlic powder
  • BS onion powder
  • BS cayenne pepper
  • BS dried oregano
  • BS dried thyme
  • BS black pepper
  • 1 1/2 sticks
  • 3 C heavy cream
  • 3 large eggs
  • 3 1/2 C all purpose flour
  • 1 1/2 C coarse cornmeal
  • 1 C sugar
  • BS baking powder
  • 1/2 tsp salt
  • 1 C corn kernels
  • 1 Can of Whole Kernel Corn, drained.
  • 1 Can of Cream Style Corn
  • 8 oz of Sour Cream
  • 1 Egg
  • 1 package of Jiffy Corn Muffin Mix
  • 1 small Onion, diced
  • Salt and Pepper to taste
  • 1 can of corn, drained
  • 1 can of cream
  • 2 C shredded cheddar cheese
  • 1 box
  • 1 C sour cream
  • 1/2 C butter
  • 2 eggs
  • 2 green onions
  • 1/2 stick
  • 1 whole onion
  • 3 whole bell peppers
  • 5 ears of corn, kernels cut off. (each ear is about 3/4 C so 3 3/4 C of corn on 5 ears). I used more, 32 oz or
  • 1/4 C flour
  • 3/4 C or more
  • 3 C vegetarian chicken broth
  • 2 C half and half
  • 1 heaping cup
  • 1 heaping cup
  • 1/3 C sliced green onions
  • 6 green onions
  • 1 - 14 oz can
  • Bacon Bits
  • 1 ear of corn
  • or
  • 1 cup of
  • BS of mayonnaise
  • Chile Powder
  • Salt
  • BS butter
  • 1 medium onion
  • 1 pound of red potatoes
  • BS fresh thyme
  • 6 C water
  • 4 C frozen corn
  • 3 roasted hatch chile
  • 1 C half and half
  • 1 C grated smoked gouda cheese
  • butter
  • onion
  • 10 minutes
  • corn
  • chiles
  • half and half
  • cheese
  • salt
  • 30 minutes more
  • 8 TBS (1stick) Butter, room temperature
  • Butter
  • 1/3 C Masa Harina Flour
  • 1/4 C Water
  • Water
  • 1 1/2 C Corn kernels, fresh, canned or frozen and thawed.
  • 1/4 C Cornmeal
  • Cornmeal
  • 1/3 C Granulated
  • Sugar
  • 2 TBS
  • Heavy Cream
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/3 of the way with water.)
  • BS butter
  • 1 medium onion
  • 2 cloves of garlic
  • 2 C corn
  • 1/4 C flour
  • 2 C milk
  • 1/2 C corn meal
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 eggs
  • Heat butter
  • onion
  • garlic
  • 3 minutes
  • Add salt and pepper
  • 2/3 C flour
  • 1/3 C butter
  • 4 eggs
  • 3/4 C evaporated milk
  •  
  • Fall Corn Pudding with White Cheddar and Thyme
  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 onion, finely chopped
  • 2 teaspoons minced thyme
  • 4 cups frozen corn kernels (about 20 ounces), thawed
  • 1/2 cup stone-ground cornmeal
  • Kosher salt and freshly ground pepper
  • 5 large eggs
  • 3 cups half-and-half
  • 1 cup shredded sharp white cheddar cheese

Instructions

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