Indian Baked Corn Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
• Bake, uncovered, in preheated oven for 1 hour.

Steps:

• Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, cook the bacon until crisp.
• Add the onion, celery and bell pepper.
• Sauté for 2 minutes until low heat.
• Set aside.
• In a medium size pan, melt the 1/4 pound of butter.
• Add the milk, corn, jalapenos, pimentos, salt and sugar.
• Heat the mixture over low heat.
• Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
• Heat well, stirring frequently.
• Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
• Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
• Bake in a preheated oven until the crumbs are light brown.