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Tag: corn (Page 2 of 6)

Southern-style Cornbread

Recipe Source: mom

Ingredients:

1 C. self-rising cornmeal
1/2 C. self-rising flour
2 T. sugar
3 T. oil
1 1/4 C. buttermilk
2 eggs lightly beaten

Directions:

Preheat oven to 400°F. Combine in a bowl the cornmeal, flour and sugar. Stir to blend. Add the oil, eggs and buttermilk. Mix well.

Heat a iron skillet on the stove. Add 1 T. oil and cover the bottom of the pan. When the pan is hot, pour the cornbread into it and spread it out to even it.

Bake for about 25 minutes or until brown.

Chicken n’ Dressing

Recipe Source: mom

Ingredients:

1 fryer, boiled, skinned, boned, and torn into pieces
2 recipes of cornbread (bake in 9×13-inch pan)
8 slices bread (not thin sandwich)
5 eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
3-3/4 t. poultry seasoning
1-1/2 t. sage
3/4 t. salt
1/2 t. pepper
1-1/4 c. chopped celery
1-1/4 c. chopped onion
1-1/3 stick margarine

Directions:

Crumble cornbread. Tear bread slices into small pieces and mix well with cornbread crumbs. Add the poultry seasoning, sage, salt and pepper. combine soups with a couple of cups of chicken broth and heat to blend soups. Cook celery and onion in margarine until tender. Add to dressing.

Add your soup mixture all at once to dressing. Use chicken broth for the rest of your needed liquid.

Add 5 beaten eggs to dressing. Bake at 400° F. for 40 minutes or until done. (Place chicken pieces around in dressing before baking.) (You may want to adjust the seasonings to suit your own taste.)

Corn Bread Pie

Recipe Source: mom

Ingredients:

1 lb. ground beef
1 can tomato soup
1 can crisp corn, drained
1 med bell Pepper, sliced or chopped
1 med onion, sliced or chopped
1/2 tsp salt
1 tsp pepper
1 tbsp chili powder
1 1/2 cans water

Directions:

Corn Bread Topping: Make your corn bread the way you usually do.

In a large frying pan brown the ground beef and drain off fat. Add tomato soup and 1 1/2 tomato soup cans of water. Add all the other ingredients. Stir and simmer for about 15 minutes. Then pour into a large oven proof bowl. Slowly spoon the corn bread topping over the beef mixture. If you try to put on to much at one time it will sink into the mixture.

Bake in the oven at 400° F. for about 25 minutes or until the corn bread is good and brown.

Serves: 4

Chicken Dressing Casserole

Recipe Source: Aunt Jewel

Prep/Cooking Time: 1 hour

Ingredients:

3 pounds skinless, boneless chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can milk
1 1/2 cups chicken broth
1 (6 ounce) package seasoned cornbread stuffing mix

Directions:

Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9×13 inch baking dish.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.

Bake in the preheated oven for 45 minutes.

Spicy Nacho Bake

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions:

Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.

Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.

Bake 30 minutes. Cut into 4 squares to serve.

Fried Okra

Recipe Source: Linda Martin

Prep/Cooking Time: 30 Min

Ingredients:

10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Touchdown Taco Dip

Recipe Source: Pamela Shank

Ingredients:

2 pounds ground beef
1 (14-ounce) can refried beans
1 (1 1/4-ounce) package taco seasoning mix
1/4 cup water
2 cups shredded Cheddar cheese
1 (16-ounce) container sour cream
1 (16-ounce) jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican-style cheese
Large bag of corn chips

Directions:

In a large skillet, brown ground beef; drain. Add refried beans, taco seasoning and water. Stir well and cook over over low heat until heated through.

Spread mixture in a 13-by-9-inch baking dish. Sprinkle Cheddar cheese on top. Cover with sour cream. Pour salsa over sour scream. Cover with shredded lettuce, tomato, green onions and Mexican-style cheese.

Serve with corn chips to dip.

Corn Bread Taco Bake

Recipe Source: Bettie Wedlock

Ingredients:

1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese

Directions:

Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.

Serves 6.

Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.

Corn and Salsa Chicken Packets

Recipe Source: Sica / recipezaar.com

Prep/Cooking Time: 35 min

Ingredients:

4 boneless skinless chicken breasts
4 sheets heavy duty aluminum foil(12-inch x18-inch ea)
2 cups frozen whole kernel corn(can use canned corn)
1/2 cup fresh tomatoes, chopped
1/2 cup thick & chunky salsa
1 cup cheddar cheese, shredded

Directions:

Preheat oven to 450. Center chicken breast on each foil sheet.

Top with vegetables. Spoon salsa evenly over chicken and vegetables.

Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.

Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).

Place contents of packet into individual serving plates. Sprinkle with cheese.

Chalupas

Recipe Source: Janae’ / recipezaar.com

Also known as “Mexican Haystack”

Prep/Cooking Time: 5-10 min

Ingredients:

1 (16 ounce) bag Fritos corn chips
1 (16 ounce) can refried beans
1 cup cheese
1 cup chopped tomatoes
1 head lettuce
1 (16 ounce) carton sour cream
1 (16 ounce) can olives

Directions:

Heat refried beans. Grate Cheese. Shred Lettuce. Layer and serve.

Serves 8.

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