Corn Crisps Recipe 445

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients in a bowl.
• Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
• Spread dough out evenly and thinly across pan.
• You may scored the dough into chip shapes or leave it whole and break it up later.
• Bake for 10 minutes at 400 degrees.
• Allow to cool on pan and break apart.

Steps:

• In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions. Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion] Repeat with the remaining batter.

Steps:

• Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
• Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

Steps:

• Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Whisk together dry ingredients, then whisk in remaining ingredients.
• Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart.
• Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool.
• Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary).
• When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn and milk. Season with sugar, salt and pepper and stir to blend everything evenly. Transfer to a greased 2 quart casserole dish. In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
• Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.