123 baked parmesan corn Recipes

corn flake crumbs, grated parmesan cheese, salt, halibut fillets, eggs, slightly beaten, milk

all-purpose flour, cornmeal, baking powder, grated parmesan cheese, granulated garlic, black pepper, salt, olive oil, yellow onion, finely chopped, egg, milk, honey

fat-free buttermilk, olive oil, egg, lightly beaten, all-purpose flour (about 1 cup), yellow cornmeal, sugar, baking powder, baking soda, salt, ground red pepper, grated fresh parmigiano-reggiano cheese (about 3/4 cup), divided, chopped fresh chives, divided

corn flake crumbs, grated parmesan cheese, salt, ground cayenne pepper, black pepper, eggs, chicken legs (skinless or with skin, i prefer the skin )

broiler-fryer chickens, cut up, salad dressing (regular, light or free), crushed corn flake crumbs, grated parmesan cheese, salt & pepper

baking bag, flour, parmesan cheese, basil or rosemary, salt, pepper, water, butter, ears of corn

frozen corn kernels (can use a bit less), eggs, whipping cream, whole milk, sugar (or to taste), butter, room temperature, flour, baking powder, seasoning salt (or use white salt), black pepper or cayenne, grated parmesan cheese (or to taste), jalapeno pepper, seeded and finely chopped (or to taste), grated cheddar cheese (or to taste)

rice , long grain, uncooked, water, butter, green pepper, sweet, diced, red pepper, sweet, diced, onion, sweet, finely chopped, jalapeno peppers, small, fresh, chopped, mushroom, sliced thinly, corn, canned , nibblets, aged cheddar cheese, grated, monterey jack cheese, grated, sour cream, salt, sea, fine, pepper, black, freshly ground, parmesan cheese, grated, fresh

canned corn niblets, drained (can use two cans), butter, onion, finely chopped, green bell pepper, chopped, tablesppon flour, half-and-half cream, grated parmesan cheese (optional), shredded cheddar cheese, eggs, well beaten, salt and pepper, breadcrumbs

crushed corn flakes, grated parmesan cheese, salt, eggs, lightly beaten, milk, orange roughy fillets

baking potatoes, corned beef, finely diced, sauerkraut, rinsed and drained, shredded swiss cheese, scallions, diced, horseradish, garlic, minced, cream cheese, softened, parmesan cheese, paprika

corned beef , and, cabbage, chopped leftovers, cooked pasta (seashells, ziti, rotini etc), cooking liquid, from corned beef or 1 1/2 cups beef broth, spicy mustard, cornstarch, fresh dill, chopped, mozzarella cheese, small diced or 3 oz provolone cheese, parmesan cheese, grated

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.

yellow cornmeal, all purpose flour, baking soda, salt, ground black pepper, grated parmesan cheese, reduced-fat (2%) buttermilk, eggs, frozen yellow corn kernels, thawed, drained, chopped green onions, nonstick vegetable oil spray

skim milk, chicken stock, olive oil, honey (dark ), corn meal, corn (fresh or frozen defrosted), minced shallot, fresh thyme, baking powder, salt, egg whites, grated parmesan

frozen whole kernel corn, thawed, diced green chilies, flour, parmesan cheese , fresly grated, yellow cornmeal, baking powder, baking soda, salt, egg beaters egg substitute, red pepper, flour, divided, vegetable oil cooking spray, fat-free cream cheese, softened, hot pepper jelly

flour, ground hot air popped corn, baking powder, salt, sugar, melted butter, milk, eggs, well beaten, parmesan cheese, garlic clove, finely minced, fresh chives, finely chopped

arborio rice, vegetable broth, white wine, garlic cloves (diced ), goat cheese (crumbled ), corn kernel (thawed if frozen ), garlic salt (to taste), parmesan cheese