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Ingredients: 1 1/2 Cup(s) Cornmeal 1 1/2 Teaspoon(s) Baking powder 3/4 Teaspoon(s) Baking soda 1/2 Teaspoon(s) Sugar 1/2 Teaspoon(s) Salt 1 1/2 Cup(s) Buttermilk 1 Egg, beaten Directions: Sift together cornmeal, baking powder, soda, sugar, and salt, stir in buttermilk and egg, mixing well. Heat well greased cast iron corn stick pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into pans, filling two thirds full. Bake at 400 degrees for 25 minutes or until lightly browned.
Check some related videos Similar recipes: Corn, black, bean and red pepper salad Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriand Mexi corn lasagna Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on Dak's corn-cheddar cheese-oat bran bread (bread machine) Set machines browning control to light. Put all ingredients into pan in the order listed, select "Oat/French" and push "Start." Sweet potato corn bread Boil or steam sweet potatoes until tender, about 15 or 20 minutes. Drain throughly; press through sieve into a medium bowl. Set aside to cool slightly. Heat oven to 375 degrees. Sift together cornmeal, flour, baking powder, salt, bakin Corn wheels with lime butter Using a cleaver or large knove, cut corn into 1-in lengths. In a large pot, bring water to boil over high heat. Add corn wheels; cover and boil 2 minutes. Melt butter, mix with lime juice. Transfer corn to serving platter and drizzle with lime-but Oven-fried corn flake chicken * Crush but do not pulverize the corn flakes. Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mix Chinese corn cakes with cilantro and chives Mix together the flour, baking powder, sugar, and salt in a medium bowl. Place 1/2 cup of the corn in a food processor or blender, add the milk, egg and melted butter, and puree. Add the dry ingredients and pulse just until blended. The batter should be t Corn and squash soup Puree butternut squash in a blender. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings saute onion and celery until tender. Stir in flour until blended. Gradual Corn quiche 1. Preheat oven to 180C. Use a pie dish 26sm, brush with oil. 2. Mix all the ingredients, except cheese. Pour into the baking dish, sprinkle cheese on top. Bake 30min. Slow-cooked corn pudding Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart crock pot (o Spiced apple sticks Wash, peel, core and slice apples into eights lengthwise. To prevent discoloration, drop slices directly into 5 quart bowl containing solution of 3 quarts water and 3 tablespoon vinegar. Combine sugar, corn syrup, 1 cup vinegar, 2/3 cup water and spice Broccoli and corn bake Mix together in greased 1.5 quart casserole. Top with a mixture of 2 tablespoon cracker crumbs and melted butter or margarine. Bake at 350 degrees for 40 minutes. From Bruna G.--Silver shores 30-min pepper corn paella - vegetarian dish In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened. Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes. Mexican corn soup Combine corn, onion, garlic clove and water in medium saucepan. Cover, simmer about 5 minutes, or until corn is tender. Discard garlic clove. Melt butter in heavy skillet. Blend in flour and stir over low heat for about 5 minutes. Do not brown. Combine co Tomatoes stuffed with corn slaw Slice tops of tomatoes & scoop out their insides. Reserve for another use. Set tomatoes on a platter. In a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap & store in the refrigerator overnig Brown rice & sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill Alabama chocolate-pecan jumbo christmas fudge pie Combine chocolate wafer crumbs and 1/3 cup melted butter, firmly press on bottom and sides of a 9-inch tart pan or pie plate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter, gradually add brown sugar with the electric mixer at m Caramel corn pops spray and set aside. In a heavy 12-inch frypan, over medium heat, cook margarine, brown sugar, cornsyrup, and molasses, stirring constantly, until mixture starts to boil over its entire surface. Cook and stir about 6 minutes longer. Carefully stir Caraway corn bread with apricot, bacon and jalapeno jam Advance preparation: Corn bread can be prepared 12 hours in advance. Place rounds in a single layer on a baking sheet. Cover with aluminum foil or plastic wrap. Store at room temperature. Reheat in a 350-degree oven for about 8 minutes. Jam can be Corn fritters In a medium-size bowl, whisk the egg, flour, sugar, salt, baking powder, pepper and milk until well combined. Add corn and green onions. Mix well. In a clean, small bowl, with an electric mixer on high, beat the egg whites until stiff peaks form. fold Mexican corn stew Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of corn chips(optional). In large fry pan over medium high heat saute the onions and garlic for 5 minutes. Ad Spicy sweet-potato sticks The potatoes should weigh a total of about 1 1/2 to 2 pounds. Pare the sweet potatoes and cut into short sticks about 1/4" thick (if you have a food processor with a disk designed for french fries, use that). Heat the oil and butter in a wo Corn fritters cyberealm 1. Place dry ingredients, corn, melted butter or margarine, milk, well-beaten egg into the food processor and pulse about a half dozen times until it's well mixed and the corn kernels are somewhat broken up. (You don't want mush). 2. Corn stuffed poblano chiles Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters Chiii corn pie 1. In large bowl, stir together 1 cup of the broth and egg until blended. Add stuffing; toss to mix well. 2. Grease 9-inch pie plate. Reserve 1/2 cup stuffing mixture; press remaining stuffing mixture on bottom and side of plate to form crust. 3. To Caramel corn with peanuts 1) Preheat oven to 250 F. 2) Spread popcorn in lge, well-buttered roasting pan. Sprinkle peanuts on top and set pan aside. 3) In heavy saucepan, combine sugar, butter, corn syrup, molasses, and salt. Stir over med. heat until the mixture boils. Contin Oven carmel corn Heat oven to 200. In saucepan, heat sugar, butter, corn syrup and salt, stirring occassionally until bubbly around edges. Continue cooking over medium heat for 5 minutes. Remove from heat and add soda. Pour over popped corn, stirring until corn is well co Green-corn pudding 1>. Preheat oven to 350 deg.F. Combine all ingredients in the order given except for the eggs. 2>. Separate the eggs, beating the yolks and adding them to the mixture. 3>. Beat the egg whites until stiff and fold them in last. 4>. Put All corn muffins Preheat oven to 400 and prepare pan In a large bowl combine "A" well. Add "B" and combine well. Spoon into prepared pan. Bake for 25 min. Check for doneness via the toothpick test. Remove from pan and cool on wire rack. For bre Mexican corn and potatoes * Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, st Sunflower corn bread Directions: Place all ingredients except yeast in baking pan. Place yeast in receptacle. Bake on Rapid Bake cycle or Timed Bake Cycle. (Panasonic 65) For other machines, place ingredients in pan in order recommended by your m Mississippi corn bread Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking so Quick corn salad In a large bowl, combined vegetables. Stir in dressing. Cover and refrigerate until served. Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok. Hazelnut shortbread sticks Position rack in center of oven and preheat to 325F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and sugar in large bowl until smooth. Beat in 1/2 cup finely Oven fried corn flake chicken Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased bak Sue's corn fritters Mix all ingredients well and fry in Crisco until golden brown. Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees. In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi Corn and pepper saute Combine corn, bell peppers, and butter in a large skillet. Cover and cook over medium heat 2 minutes. Reduce heat. Add half-and-half, season with salt and pepper, and cook uncovered over low heat 5 to 7 minutes more, or until liquid is absorbed. S Romaine roasted corn In a mixing bowl, combine the butter, rosemary and marjoram; spread over corn. Wrap each ear in two or three romaine leaves. Place in a 13x9x2in. baking dish. Cover and bake at 450 for 30-35 minutes. Sprinkle corn with salt and pepper. Note: Can be ro Chicken corn chowder Place the chicken wings, water and salt in a soup kettle. Bring to rolling boil, and remove any froth which may gatther on top. Reduce heat to simmer and cook covered fro 1-1/2 hours. Strain soup abd allow the cbickin wings to cool, Remove the Parmesan bread sticks Separate dough; cut each piece in half to make 16 bread sticks. Dip in butter; coat with cheese. Twist and place on ungreased cookie sheet. Bake at 350°F for 14 to 18 minutes or until golden brown. Sage creamed corn bruschetta with prosciutto Lightly brown butter in saute pan over med high heat, add sliced garlic. Cook garlic is light brown. Add sage and saute till aromatic. Add corn and saute for one minute. Add salt and pepper. Add cream and simmer until cream is reduced in half, about 4 to White bean dip with chips and sticks Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add 3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover an Amish-style chicken and corn soup Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle Santa fe corn souffle Preheat oven to 375F degrees. Using 2 tablespoons of the butter, grease a 1 1/2-quart souffle dish. Sprinkle dish lightly with flour. This will prevent souffle from sticking. Set aside. In a medium skillet, saute onion in remaining butter until so Tomato corn pasta salad Skillet corn bread stuffing Prepare cornbread and set aside to cool while chopped vegetables. Finely crumble cornbread with fingertips and add the spices. In a large skillet saute the onion and celery in the butter until the onions are translucent. Add the cornbread mixture Albuquerque corn-bread stuffing Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal baking pan or deep 12 inch skillet with oven safe handle. In large bowl, with spoon, mix cornmeal, baking powder, baking soda, and solt. Stir in buttermilk and remaining ingredient Eileen's corn-chillies-cheese bread Put all ingredients into pan, select white bread, and push start. From Loafing It by DAK Alabama corn bread Combine corn, sour cream, eggs and oil, beat well. Combine cornmeal and baking powder, stir into corn mixture. Pour into greased 10 inch iron skillet. bake at 400 degrees for 30 minutes or until done. Yield 8 servings.