Creole Corn Food

CREOLE CORN CHOWDER

Steps:

• In a large skillet over medium heat, fry the bacon until crisp and set aside.
• Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally.
• Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute.
• While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot.
• Transfer the sauteed veggie mixture to the crock pot.
• Stir to mix, cover and cook on high for 6-7 hours.
• Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.

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.

CREOLE CORN PUDDING

Steps:

• Mix together eggs, cream, sugar, salt and pepper.
• Add creamed corn; mix well and heat up in skillet - do not boil.
• Pour corn mixture into greased ramekins and bake in hot water bath at 375°F until set (about 1 hour).
• Turn out onto plates and serve.

CREOLE CORN BREAD

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.

CREOLE CORN

Steps:

• Fry bacon pieces.
• Add corn, tomatoes, green pepper, onion and
• okra, if using.
• Cook 30 to 45 minutes so as not to be soupy.

EASY CORN CREOLE

Steps:

• 1. This is the book where the original recipe was found. A great book USING easy to find everyday ingredients. I used fresh corn off the cobb if you use frozen the prep time will be less.
• 2. Chop onions and bell pepper and set aside till needed.
• 3. Remove corn from cob with a sharp knife if using fresh. Make it easier to remove by placing a soup/cereal bowl upside down in a larger bowl, then rest the cob on the smaller bowl, and cut along the sides of the corn to remove kernels.
• 4. Add the coconut oil to a large skillet, then heat over medium high heat. Add the onions and chopped peppers and cook for 5-7 minutes till transparent.
• 5. Then add the drained diced tomatoes and stir to blend together, add the spices, add salt if desired.
• 6. Add the corn and continue to cook over medium high heat, stirring frequently to prevent sticking.
• 7. These are the main ingredients used in this recipe. Adding the 2 Tbs of REAL Bacon bits ONLY ADDED 50 CALORIES TO THE entire dish, & it packs a lot of flavor. Just 149 calories for one serving.
• 8. When the vegetables are tender after about 5 to 7 minutes, add the real bacon bits, stir, then top mixture with shredded cheddar cheese. TURN OFF HEAT. Then cover skillet with lid to allow cheese to melt.
• 9. Serve immediately while still hot.

CREOLE CORN CASSEROLE

Steps:

• Preheat oven to 400-degrees.
• Prepare a 9x9-inch baking dish (lightly grease and flour).
• Place all five ingredients into a bowl and mix thoroughly.
• Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
• Options:.
• The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
• The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.