Creole Corn Recipes
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CREOLE CORN
Colorful veggies combine with bay leaf and bacon in this zippy Southern-style side dish from field editor Joyce Turley of Slaughters, Kentucky.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving drippings., Saute onion and peppers in drippings until tender. Add tomatoes and bay leaves. Cook, uncovered, over medium-low heat for 10 minutes. , Add corn; simmer, uncovered, for 10 minutes or until corn is tender. Discard bay leaves. Stir in seasonings. Sprinkle with bacon.
Nutrition Facts :
CORN OKRA CREOLE
This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CREOLE CORN
This is a simple recipe, but that's where it stops. This is full of flavor and can be paired with so many things. It's a great side dish for pork chops, blackened fish and chicken. You may leave out the okra, and substitute green onions or red bell pepper.
Provided by FLUFFSTER
Categories Corn
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon pieces.
- Add corn, tomatoes, green pepper, onion and
- okra, if using.
- Cook 30 to 45 minutes so as not to be soupy.
Nutrition Facts : Calories 158.2, Fat 6.4, SaturatedFat 1.9, Cholesterol 7.7, Sodium 115.6, Carbohydrate 23.6, Fiber 4.5, Sugar 8, Protein 5.6
CREOLE CORN CASSEROLE
I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results -- still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner.
Provided by Big Bill in Big D
Categories Vegetable
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400-degrees.
- Prepare a 9x9-inch baking dish (lightly grease and flour).
- Place all five ingredients into a bowl and mix thoroughly.
- Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
- Options:.
- The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
- The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.
Nutrition Facts : Calories 249.1, Fat 14.6, SaturatedFat 4.6, Cholesterol 9.2, Sodium 436.9, Carbohydrate 28.3, Fiber 2.6, Sugar 2.7, Protein 3.6
CREOLE CORN CHOWDER
Spicy and sweet - a delicious twist on traditional corn chowder. From Joe Simmer's Creole Slow Cookin' cookbook with a few changes for our tastes. I often dice the vegetables (except carrots and potatoes which I chop while the bacon is cooking) the day before cooking to save time. It's a lot of chopping but sooooo worth it! Enjoy!
Provided by Candy C
Categories Chowders
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet over medium heat, fry the bacon until crisp and set aside.
- Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally.
- Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute.
- While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot.
- Transfer the sauteed veggie mixture to the crock pot.
- Stir to mix, cover and cook on high for 6-7 hours.
- Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.
CREOLE CORN BREAD
This unique recipe combines cornmeal, creamed corn and cooked rice. Although my Southern heart is devoted to straight-up no-flour, no-sugar cornbread made with buttermilk, I'll admit it strays from time to time. Recipe found at Taste of Home's website.
Provided by Pinay0618
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda.
- In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet.
- Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 173.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 38.1, Sodium 382.8, Carbohydrate 25.5, Fiber 1.4, Sugar 1.7, Protein 4
CREOLE CORN PUDDING
Make and share this Creole Corn Pudding recipe from Food.com.
Provided by Colleen.Ludgate
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together eggs, cream, sugar, salt and pepper.
- Add creamed corn; mix well and heat up in skillet - do not boil.
- Pour corn mixture into greased ramekins and bake in hot water bath at 375°F until set (about 1 hour).
- Turn out onto plates and serve.
Nutrition Facts : Calories 403.5, Fat 24.5, SaturatedFat 13.2, Cholesterol 296.2, Sodium 1215, Carbohydrate 39.1, Fiber 2.4, Sugar 9.4, Protein 12.4
CREOLE CRAB AND CORN CHOWDER
Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
- Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
- Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
- Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
- Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
- Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
- Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.
Nutrition Facts : Calories 196.9 calories, Carbohydrate 21.8 g, Cholesterol 45.8 mg, Fat 9 g, Fiber 3.9 g, Protein 10.5 g, SaturatedFat 4.9 g, Sodium 217 mg, Sugar 4.4 g
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