Creamed Corn Bread Food

CREAMED CORN BREAD

Steps:

• Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
• Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
• Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
• Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 400°. Pour 3 tablespoons oil in a 12-inch cast-iron skillet, and place skillet in oven to preheat.
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together corn, buttermilk, eggs, and remaining ⅓ cup oil. Stir corn mixture into cornmeal mixture just until combined; stir in cheese. Pour batter into hot skillet.
• Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 5 minutes; serve warm.

CREAMED CORN CORNBREAD

Steps:

• Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
• Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
• Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
• Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
• Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
• Carefully add embers around and on top of the oven and bake at least 30 minutes.
• Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
• Remove from oven and let cool before serving.

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

CREAMY CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
• Bake in preheated oven for 30 minutes, until golden brown.

MARIAN'S CREAMED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
• Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
• Bake in the preheated oven 20 to 30 minutes, until lightly browned.

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CORN BREAD

Steps:

• Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.

CORN BREAD

Steps:

• Preheat the oven to 425°F. Grease a 9-inch-square pan generously. In a bowl whisk together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In a small bowl whisk together the eggs, the buttermilk and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter, spreading it evenly, and bake the corn bread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the corn bread into 9 squares.

EASY CORN BREAD

Steps:

• Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
• Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.

CREAM CORNBREAD

Steps:

• Heat oven to 400°F
• Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.).
• Combine dry ingredients.
• Stir in milk, oil and egg, mixing until dry ingredients are moistened.
• Gently blend in corn, pepper, onion, and chili peppers.
• Pour into the casserole dish and top with shredded cheese.
• Bake for 25-30 minutes.
• Let set at least 10 minutes before cutting and serving.
• Cut into 12 wedges.

CREAMED CORN

Steps:

• Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.

CREAMED CORN

Steps:

• Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
• Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
• In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
• Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.