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This delicious Corned Beef with Jezebel Sauce recipe comes straight from the Penzey's catalog

  • JEZEBEL SAUCE:
  • 1 10-12 pound corned beef, do not trim
  • 2 tablespoons light cooking oil
  • 1/3 cup pickling spice, or corned beef spice
  • 1/4 cup four peppercorn blend, black peppercorns are an acceptable substitute
  • 1 tablespoon coarse pacific sea salt
  • 1 jar (8 ounce) of pineapple preserves
  • 1 jar (6 ounce) of Dijon-style mustard
  • 1 jar (6 ounce) of horseradish
  • 1/2 teaspoon powdered ginger, optional
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Preheat the oven to 375 degrees F

  • 1/2 cup (1 stick) light butter or margarine, softened
  • 1/3 cup masa harina
  • 1/3 cup water
  • 1 / 1/2 cups frozen corn, thawed
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
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Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbag...

  • Mama’s side of the family is Irish (Dad’s side is Cherokee Indian), so we grew up eating corned beef and cabbage often. Mama always flavors this sweet-salty dish
  • with some bacon (that’s the Southern part). Every time we serve this dish, we look forward to a corned beef sandwich as a snack later that night.
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  • 2 cups (yellow) cornmeal (DRY)
  • 1 tsp. salt (DRY)
  • 1 tsp. baking soda (DRY)
  • 2 tsp. baking powder (DRY)
  • 1 1/2 cups buttermilk (or plain yogurt or sour cream)
  • 4 tBsp. unsalted butter (or shortening or vegetable oil), room temperature
  • 4 tBsp. honey (or granulated sugar – or half sugar/half honey)
  • 1 large egg
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Blend Hidden Valley Ranch with mayonnaise and sour cream

  • 1 15 ounce can whole kernel corn, drained
  • 1 package Hidden Valley Ranch Dressing Mix
  • 1 8 ounce package sour cream
  • 1 cup mayonnaise
  • 1 small onion (optional, better with)
  • 2 cups fine shredded cheese
  • 1 can Rotel tomatoes, drained (original blend)
  • 2 heaping Tablespoons jalapeno peppers, finely chopped
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Brown ground beef and onion

  • 1-1/2 lb ground beef
  • 1 c chopped onion
  • 12 oz whole kernel corn drained
  • 10-1/2oz can cream of chicken soup
  • 10-1/2oz can cream of mushroom soup
  • 1 c sour cream
  • 3/4 t salt
  • 1/4 t pepper
  • 6 oz medium noodles, cooked and drained
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PREHEAT OVEN 350*. BUTTER AN 8" SQUARE BAKING DISH

  • 2 LARGE EGGS
  • 3/4 CUP EVAPORATED MILK
  • 2 CUPS CANNED CREAMSTYLE CORN
  • 2 CUPS FROZED CORN
  • 2 TABS. MELTED BUTTER
  • 3 TABS. DARK BROWN SUGAR
  • 3 TABS. CORNSTARCH, MIXED WITH 2 TABS. BOURBON
  • 1/2 TEAS. NUTMEG
  • 1/4 TEAS SALT
  • 1/8 TEAS. PEPPER
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In a Deep Fat Fryer or Deep Heavy Dutch Oven Preheat Peanut Oil Or Other Oil to 375 Degrees F

  • Peanut Oil Or Other Oil
  • Fresh or Thawed Frozen Ears Corn-on-Cob, broken or cut in halves
  • 1/2 cup buttermilk
  • 2 eggs, beaten
  • 1/2 cup self rising flour -- enough to make a thick batter
  • 1/2 teaspoon garlic powder or Garlic Magic (see note)
  • 1/2 teaspoon table salt
  • 1/8 teaspoon Black Pepper
  • cornflake crumbs
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Change up you corn dogs with this Mac and Cheese Corn Dogs recipe

  • 2 ounces yellow onion, minced
  • 1 clove garlic, minced
  • 4 cups heavy cream
  • 2 cups milk
  • 4 sheets gelatin
  • 1 ea whole cloves
  • .25 teaspoon ground nutmeg
  • .25 pound shredded Cheddar
  • .5 pound shredded Gouda
  • .5 pound Velveeta, diced
  • .5 pound Brie
  • 3 dashes Tabasco
  • Salt and pepper, to taste
  • .25 pound butter
  • As needed AP flour
  • 2 pound elbow macaroni, cooked
  • 1 pint, corn dog batter (see recipe)
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Scrape the kernels off the corn, scrape the milk off the cob

  • 8 ears corn, husked
  • 2 Tblsp. Sugar
  • 1 Tblsp. all-purpose flour
  • Salt & Pepper
  • 1 Cup heavy cream
  • 1/2 cup cold water
  • 2 Tblsp. bacon grease
  • 1 Tblsp. butter
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From the Stir Crazy manual

  • 1/3 of cup butter
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of salt
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Run hens under cold water and pat dry

  • 8 cornish hens
  • 12 large cloves of garlic, peeled and finely minced
  • 4 T dried oregano
  • salt and pepper to taste
  • 1 c red wine vinegar
  • 1 c pitted prunes
  • 1 c dried apricots
  • 1 c pitted green olives
  • 1/2 c olive oil
  • 1 1/2 c capers and some of it’s juice
  • 8 bay leaves
  • 1 c brown sugar
  • 1 c dry white
  • 4 T parsley
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Cornish Hens with Autumn Fruit Corned Beef with Jezebel Sauce