Stuffed Corn Bake Recipes

Steps:

• Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
• Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
• Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
• Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
• Top with remaining cornmeal mixture.
• Sprinkle remaining 1 cup cheese on top.
• Bake at 350 for one hour.

Steps:

• Preheat oven to 425°.
• Grease a 10-inch iron skillet and set aside.
• In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease).
• In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil.
• Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that.
• Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.

Steps:

• Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes.
• Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin.
• Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm.
• Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk.
• Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.

Steps:

• 1. Heat oven to 425. Spray 13X9 pan with oil.
• 2. Brown meat with onion and bell pepper in skillet. Add salt and pepper to taste. Drain and set aside.
• 3. Pour half of cornbread batter in pan. Place 6 slices of cheese over batter.
• 4. Spread meat over cheese evenly. Add jalapeno slices if desired.
• 5. Top with remaining slices of cheese . Pour the rest of the batter on top.
• 6. Bake for 20 to 25 minutes or until brown on top. Let cool for about 10 minutes. Enjoy!

Steps:

• In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in cornbread, bread crumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. , Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13x9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes. , Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon zest, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes.