6 10 minutes
Cook Time 40 minutes Servings Prep Time 6 10 minutes Cook Time 40 minutes Servings: Units:USMetric Votes: 2 Rating: 4.5 You: Rate this recipe! Servings Prep Time 6 10 minutes Cook Time 40 minutes Servings Prep Time 6 10 minutes Cook Time 40 minutes Servings: Units:USMetric Votes: 2 Rating: 4.5 You: Rate this recipe! Ingredients: 2 tablespoons butter 1 egg 1/3 cup milk 1/2 cup sour cream 3 tablespoons sugar 1/2 cup all purpose flour, I substituted gluten-free flour 2/3 cup polenta or cornmeal 1 tablespoon baking powder 1/4 teaspoon salt 15 ounces can creamed corn 15 ounces can whole kernel corn, drained 1/2 cup shredded cheddar cheese, 2% milk cheese OK Instructions: Preheat oven to 400 degrees F. Spray an 8" square baking dish with cooking spray. Place butter in a microwave-safe bowl, and heat for 30 seconds or just until melted. Set aside. Whisk together egg, milk, sour cream, and sugar. Slowly pour in melted butter, whisking constantly. Add flour, polenta, baking powder, and salt, and stir until combined. Stir in both cans of corn and cheddar cheese. Pour corn mixture into prepared pan, and bake in preheated oven for 35-45 minutes, or until set in the middle.
I have a serious weakness for corn as a partner for anything sweet. And we all know how much I love anything sweet, particularly when it can be passed off as a side to dinner… Plus, I think it took me all of five minutes to assemble this dish before it was in the pan and heading to the oven
chill the extra and enjoy as pudding. sweetcorn custard. remove from heat and pour in corn. if you do not have it, you can replace with honey or light corn syrup, but yes, it is said that substitution affects the texture
Essentially just a bag of frozen corn. Ingredients16 oz bag frozen corn kernels 4 oz can diced green chilles 2 scallions 1/2 cup roasted red peppers, diced 1/4 cup green or kalamata olives 3 tablespoons cider vinegar 1 teaspoon agave syrup 1 tablespoon olive oil 1/2 teaspoon roasted cumin and mint seasoning blend salt and pepperInstructionsCombine all ingredients in a large bowl and toss well. Google+Trish Cowper 16 oz bag frozen corn
I had half a sweet potato and a Desiree spud sitting around for almost a week now in my pantry. So while coming home from work I dropped by grocer and picked up carrot, mushrooms, chicken breast and a can of creamed corn kernels and made this awesome chowder with very little effort
I just combined both the recipes and made this South Indian sweetcorn vada. Whenever I buy corn ( Cholam in Tamil, Makai in Hindi) from the market, I make either corn cheese balls or cup corn for Raksha