45 baked corn dishes Recipes

john cope s toasted dried sweet corn, milk, melted butter , plus additional for the baking dish, salt or to taste, sugar, eggs , beaten until well blended.

baked deep dish pie crust, argo corn starch, sugar, water, egg yolks, lightly beaten, lemon juice, grated lemon peel (1 lemon), butter or margarine, egg whites, sugar, argo corn starch

taco meat filling, ground beef, taco seasoning, batter, mazola pure cooking spray, all-purpose flour, masa corn flour or corn meal, rapidrise yeast, sugar, salt, very warm milk (120 degrees f to 130 degrees f), mazola corn oil, egg, chunky salsa, shredded mexican-style cheese, corn chips, partially crushed

unsalted butter, plus more for the dish, jalapeno, minced, scallions, sliced, fresh or frozen corn kernels, low-sodium chicken broth, heavy cream, kosher salt, black pepper, flour, baking powder, fresh thyme or 1 tsp dried, whole milk

creamed corn, condensed sweetened milk, eggs, beaten, salt, butter melted in baking dish, mix and bake

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

ground turkey breast (shady brook farm preferred) or 1 lb ground chicken breast (shady brook farm preferred), olive oil, yellow onion, chopped, salt (optional), black pepper, low-sodium tomato soup, water, whole kernel corn, drained (del monte preferred), pillsbury refrigerated biscuits (reduced fat )

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

unsalted butter , for the baking dish, fine bread crumbs, toasted, corn kernels (from about 6 ears corn), or use bestquality canned corn, milk, water, instant polenta, eggs, sugar, salt, freshly ground black pepper, cilantro, leaves only, finely chopped

corn kernel, frozen, cream-style corn, milk, chopped pimiento, drained, green bell pepper, chopped, flour, butter, melted, sugar, salt, egg whites , beaten until stiff, cooked bacon, crumbled, butter or vegetable oil, for baking dish

butter for greasing the baking dish, whole milk, eggs, egg yolk, all purpose flour, melted unsalted butter, slightly cooled, salt, unsalted butter, chopped onion, poblano chiles , charred, peeled, diced, heavy whipping cream, grated mozzarella cheese, fresh corn kernels (from 1 ear of corn), mexican crema or sour cream, chopped fresh cilantro, for garnish

supermarket french or italian bread, sliced into 1-inch pieces, unsalted butter, softened (to coat baking dish), eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, unsalted butter, softened, light brown sugar, light corn syrup, pecans, chopped coarse, wild main blueberries (can substitute regular blueberries)

supermarket french or italian bread, sliced into 1-inch pieces, unsalted butter, softened (to coat baking dish), eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, unsalted butter, softened, light brown sugar, light corn syrup, pecans, chopped coarse, wild main blueberries (can substitute regular blueberries)

unbaked 9-inch deep dish pie crust, crunchy peanut butter, vanilla, salt, butter (melted ), eggs (slightly beaten ), dark corn syrup, sugar

ground chuck, sweet potatoes or 2 -3 medium potatoes, green beans, corn

butter , for baking dish, fine breadcrumbs, ears sweet corn, olive oil, sea salt, cayenne pepper, bacon chopped, diced onions, diced bell pepper, heavy cream, milk, eggs, grated parmesan cheese, cornmeal, sugar, freshly ground pepper, teaspooon grated nutmeg

butter (plus more for buttering the baking dish), creamed corn (14-15 oz), sour cream, shredded cheese (monterey jack or cheddar, or a blend), roasted and peeled green chili, chopped (canned if you must, but fresh will be light years better), yellow cornmeal, salt (to taste)

butter, plus more for baking dish, onion, chopped fine, garlic, minced, fresh whole corn kernels (thawed, if frozen ), kosher salt and freshly ground black pepper, smoked paprika, cayenne pepper, all-purpose flour, half-and-half, eggs, grated extra-sharp white cheddar