Hot Water Cornbread

Ingredients

• 2 cups self-rising cornmeal
• 1 1/2 to 2 cups boiling water
• vegetable oil for frying

Instructions

1. Pour about 1/2 inch of oil into a heavy-bottomed skillet. Heat the oil to about 350° or until glistening but not smoking. 
2. In a large bowl combine the self-rising corn meal with about 1 1/2 cups of boiling water. Carefully stir to combine. The batter should be pourable. 
3. Add additional water until you reach the consistency of thick pancake batter. Different corn meals will require different amounts of water. Start with less and add more if you need it.
4. ............
5. Get full recipe >> Click Here

JALAPEÑO CHEDDAR CORNBREAD

Ingredients

DRY INGREDIENTS

• 1-1/2 cup (200g | 7oz) yellow corn meal
• 1 cup (130g | 4.5oz) unbleached all-purpose flour
• 3 tsp baking powder
• 1 tsp salt (I use Himalayan salt)
• 2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
• 1-3/4 cup (175g | 6.2oz) grated sharp cheddar cheese (save a handful to garnish)
• 1 cup (170g | 6oz) corn kernels (fresh, frozen or canned), drained well

WET INGREDIENTS

• 1-1/4 cup (300ml) buttermilk
• 1/3 cup (80g | 2.8oz) butter, melted
• 1/3 cup (110g | 3.9oz) liquid honey
• 2 large eggs

Instructions

1. Preheat oven to 400°F degrees; grease and lightly coat a 9" baking dish with corn meal. Set aside.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. 
3. Add the grated cheese and chopped jalapeño (save a handful of each to garnish the top of the bread) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
4. ...........
5. Read more >> Click Here

Buttery Sweet Corn Bread

A sweet buttery moist corn bread that is perfect with soups, salads, and BBQ. Sure to be a family favorite!

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 cup milk
• 2/3 cup buttermilk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a mixing bowl, cream together butter and sugar. Add in eggs, buttermilk, and milk. Mix till well blended.
2. Add flour, cornmeal, baking powder, and salt. Mix until all ingredients are well blended and combined.
3. Pour into a greased 9 x 13 inch baking pan.
4. ...........
5. Get full recipe >> Click Here

Cream Corn Casserole Recipe

I have the best cream corn casserole recipe ever! Just throw everything together and bake for a sweet cheesy side dish during the holidays or all year long.

Ingredients

• 2 eggs
• 1 cup cheddar cheese
• 1 row Ritz crackers
• 3 cans corn 15 oz. can, drained
• 1 can cream corn 15 oz. size
• 1/4 cup butter
• 1 box Jiffy corn muffin mix
• 1/2 cup milk

Instructions

1. Drain 3 cans of corn. 
2. Smash crackers and add corn, cream corn, milk, eggs, corn muffin mix, and 3/4 c. cheese into a bowl, mix well. 
3. Spoon into sprayed 9x12 pan. 
4. Cut butter into 4 equal pieces, push them slightly into casserole near edges. 
5. Sprinkle remaining 1/4 c. grated cheese on top of casserole. 
6. ............
7. Read more instructions >> click here

5 INGREDIENT CORN CASSEROLE

This no-fail corn 5 ingredient corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.

• Ingredients
• 8 ounces Jiffy Corn Muffin mix
• 15 ounces whole kernel corn , drained
• 15 ounces creamed corn , not drained
• 1 cup sour cream
• 1/2 cup melted butter

Instructions

1. Preheat the oven to 350 degrees.
2. In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan.
3. ..............
4. Read full recipe >> click Here

SLOW COOKER CREAMED CORN

So rich and creamy, and unbelievably easy to make with just 5 ingredients. It does not get easier than that!

INGREDIENTS:

• 3 (15.25-ounces) cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 8 ounces cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, cut into thin slices

DIRECTIONS:

1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours
2. ..........
3. Get full recipe >> Click Here

Best Ever Creamed Corn

This creamed corn side dish is the perfect balance of sweetness and spice. Creamy, buttery, super sweet corn is a delicious addition to your holiday table or Sunday supper.

Ingredients

• 3 cups frozen sweet corn
• 1/2 cup whole milk
• 4 oz cream cheese
• 1/4 cup unsalted butter
• 1 1/2 teaspoons sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon green onions finely diced

Instructions

1. Cube the cream cheese and butter, add to a medium size sauce pan over medium high heat.
2. ;.............
3. Get full recipe >> Click Here

CROCK POT CREAM CORN RECIPE

Just dump everything in the crockpot and serve after a few hours. My only tip is to push any little pieces of corn that are stuck to the sides down into the mixture so they don’t burn. This is great reheated also.

INGREDIENTS

• 20-30 oz of frozen corn
• 1 cream cheese 8 oz
• ½ cup butter
• ½ cup milk or half half
• 1 tablespoon sugar
• 1 teaspoon salt (or to taste)
• ½ teaspoon of pepper (or to taste)

INSTRUCTIONS

1. Put all the ingredients in the crockpot.
2.  Cook on high 2-4 hours or low 4-6.
3. ..........
4. Get full recipe >> Click Here

PARMESAN RANCH CORN

Ingredients:

• 3 cups frozen corn (you could also use fresh corn and cut it off the cob, but this was just easier for me).
• 2 tablespoons butter (salted or unsalted)
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon ranch dressing mix
• Salt and pepper to taste

INSTRUCTIONS

1. Cook the corn according to package.
2. Pour the cooked corn into a bowl, and add the butter, stirring it in until fully melted.
3. Add the Parmesan cheese
4. ........
5. Get full recipe HERE

QUINOA CORN CHOWDER

INGREDIENTS

• 1 cup quinoa
• 3 tablespoons canola oil
• 1 medium onion diced
• 1 red pepper diced
• 1 tsp minced garlic
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1 1/2 tsp salt
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups milk
• 4 cups frozen corn or fresh
• 1 can white kidney beans drained and rinsed
• Optional: shredded cheese to garnish

DIRECTIONS:

1. In a large pot, toast quinoa over medium heat for 2-3 minutes.
2. Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. 
3. Add garlic, parsley, thyme and salt and cook 1 minute.
4. ..........
5. Get full recipe Click Here