MOM'S BAKED CORN
Make and share this Mom's Baked Corn recipe from Food.com.
Provided by Chef AngieW
Categories Corn
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- put everything in a blender and mix.
- pour into a small greased casserole and bake at 350 degrees for 50 minutes, until firm.
- NOTE: I keep making batches of this until I have the amount I need to fill my dish. Make sure you use a shallow dish or it won't get done in the middle.
EASY BAKED CORN
This recipe has been passed down through my family. It is a requested dish at all family functions and church tureen dinners. It travels well and holds its heat, especially if you use a thermal carrier.
Provided by Deanna in PA
Categories Vegetable
Time 2h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together (I dissolve the cornstarch in the milk first).
- Note: Ingredients can be mixed together ahead of time and kept in the fridge overnight.
- Pour into a greased 9x13-inch glass baking dish.
- Bake uncovered at 350°F for approximately 2 hours and 15 minutes or until golden brown.
Nutrition Facts : Calories 295.9, Fat 4.6, SaturatedFat 1.5, Cholesterol 129.5, Sodium 658.6, Carbohydrate 60.5, Fiber 3.8, Sugar 22.6, Protein 9.2
GRANDMA'S BAKED CORN
Holidays or family gatherings are never the same without grandma's baked corn. She is gone now, so I treasure this recipe. Prep time is apporoximate. I'm not sure of the servings. We were a family of 6, but no matter how much she made, we never had any left over.
Provided by keen5
Categories Corn
Time 1h20m
Yield 1 9x13 dish, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients except crackers and pour into a Pyrex, or other glass baking dish.
- Sprinkle with crushed cracker crumbs.
- Bake at 350 for 1 hour or until firm.
- Do not over cook or it will be dry.
BALTIMORE STYLE GRILLED CORN
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Whisk together the buttermilk and seafood seasoning in a large bowl. Submerge the corn in the seasoned buttermilk and allow to soak at room temperature for 15 minutes or up to 3 hours.
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Remove the corn from the buttermilk and allow the excess liquid to drain off. Place on the direct heat side of the grill and char on all sides, about 1 minute per side. Move to the indirect heat side of the grill, then close the lid and cook until cooked through, 5 to 10 minutes. Remove from the grill and serve!
SUNNY'S EASY BAKED SWEET CORN
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
- In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
- Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.
CORN-KERNEL CORNBREAD
The addition of frozen corn gives this sweet and savory bread some texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
- Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.
MARYLAND CORN POPS
Fresh-picked sweet corn is a big thing in Maryland. Here's my homespun version of Mexican street corn. -Kristie Schley, Severna Park, Maryland
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Brush all sides of corn with oil. Grill, covered, over medium heat, turning occasionally, until tender and lightly browned, 10-12 minutes. Remove from grill; cool slightly., Meanwhile, in a small bowl, mix mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert one corncob holder into each piece. Spread corn with mayonnaise mixture; sprinkle with cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.
Nutrition Facts : Calories 164 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 336mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MARYLAND CRAB-SWEET CORN CHOWDER
This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.
Provided by Mom of Five
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
- Carefully add chicken broth.
- Bring to boiling; reduce heat.
- Simmer, uncovered for 10 minutes.
- Stir in whipping cream, salt, and white pepper.
- Simmer, uncovered, for 10 min.
- or until slightly thickened.
- Watch carefully because it may foam and rise in pan.
- Remove from heat; cool slightly.
- Pour the cooled mixture into a blender container.
- Cover and blend until smooth.
- Return to same sauce pan.
- Keep warm.
- Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
- Add chopped sweet pepper.
- Cover and cook about 1 minute or til tender.
- Drain.
- Stir the drained vegetables into the soup.
- Add the fresh or frozen crab meat; heat through.
- If desired, garnish with parsley and red pepper strips.
Nutrition Facts : Calories 289.9, Fat 16.7, SaturatedFat 9.5, Cholesterol 66.2, Sodium 531.7, Carbohydrate 27.2, Fiber 3.2, Sugar 1.6, Protein 11
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