CORN CRACK
Steps:
- Be sure to scrape down the cobs well using the back of a knife to get all of the corn juice. Stir into the corn, the flour, sugar, salt, white pepper, baking powder and butter. Beat eggs well then stir into half-n-half, then stir that into the corn mixture. Pour the mix into a 9x12 Pyrex baking pan. Bake in oven at 375 for one hour. Serve immediately.
CORN CASSEROLE WITH CRACKERS
This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!
Provided by HJP
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
- Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 43.8 g, Cholesterol 37.7 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 741.8 mg, Sugar 6.5 g
CROCK POT CORN
This Crock pot Corn is easy and delicious. The # of servings is a guess. I served at our Christmas dinner and we had 25 guests. It was plenty.
Provided by SUSIE IN MISSOURI
Categories Corn
Time 6h5m
Yield 10-15 serving(s)
Number Of Ingredients 4
Steps:
- Put butter and cream cheese in bottom of crock pot.
- Sprinkle sugar top.
- Put all 3 bags of corn on top.
- Cover and cook 6 hours on low.
- If you are home, stir after about an hour.
- If you are not home, it will be fine, just stir before serving.
Nutrition Facts : Calories 319.2, Fat 18.2, SaturatedFat 11, Cholesterol 49.4, Sodium 136.6, Carbohydrate 39, Fiber 3.3, Sugar 10, Protein 5.9
CARAMEL CRACKED CORN
A P.T.O. Mom made this recipe for the teacher's many years ago and it became an instant hit at the school!! I have made it in other schools and it's constantly requested and it disappears quick. About a year or so ago I made it for Christmas for my husband to take it in for his co-workers.I can't tell you how many times I've made...
Provided by Penny Day
Categories Other Snacks
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Pre heat oven to 250 degrees
- 2. In a large deep aluminum roasting pan pour in: bag of puffed corn 1 c. nuts (if using) Set aside.
- 3. In a heavy 4-quart saucepan over medium-high heat add: 2 c. packed brown sugar 1 c. unsalted butter 1/2 c. light corn syrup pinch of salt Stir until everything is melted and blended. Start a 5-minute timer when the mixture has come to a bubbly boil around the edge of the pan. Boil for the 5 minutes and stir constantly.
- 4. Remove from heat after 5 minutes and stir in: 1/2 tsp. baking soda 1 tsp. vanilla extract Pour hot sugar mixture over puffed corn and stir.
- 5. Place into the oven and bake for 1 hour. Stir the caramel corn every 15 minutes. Let the corn cool and place into clear bags tied with a bow or set it out in a bowl for a party and watch everyone go insane for this sweet snack!
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