Cowboy Corn Hungry Doug

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Step 1. Cook onion: Preheat a skillet to medium heat, and add the butter. Once the butter is melted, add the onion, and cook, stirring often, until the pieces are translucent. Step 2. Add corn: To the tender onions, add the fresh or frozen corn and the salt and pepper. Cook, stirring occasionally, until the corn is tender and juicy. Step 3.

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Once melted, add corn. Salt and pepper to taste. . Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.

Country Corn Casserole

corn, (Zea mays), cereal plant of the grass family and its edible grain.The domesticated crop originated in the Americas and is one of the most widely distributed of the world's food crops. Corn is used as livestock feed, as human food, as biofuel, and as raw material in industry.. Domestication and history. Corn was first domesticated by native peoples in southern Mexico about 10,000 years ago.

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Instructions. Preheat the oven to 400 degrees F. Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up. While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.

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Instructions. Sift together flour, baking powder, and salt. Mix corn and egg; add to dry ingredients, and stir. Heat canola oil in large skillet over medium heat. Drop batter by large spoonfuls into hot canola oil. Fry about 2 minutes on each side or until golden brown. Drain on paper towels. Makes about 12 fritters.

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Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter. 5 Substitutes for Buttermilk. READ MORE:

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Preheat oven to 375°F. In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style and frozen corn. Once blended well, add the box of Jiffy mix and fold just until the dry ingredients are moist.

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Preheat oven to 350 degrees F. In a large bowl, combine corn, eggs, milk, flour, vanilla, sugar, salt, and pepper. Pour into a 1-1/2-quart ungreased casserole dish. Combine butter and cracker crumbs and sprinkle evenly over top of the casserole. Bake for 45 to 50 minutes, until set.

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Craving a crusty, golden buttery slice of southern cornbread? I've got you covered in this recipe that's a snap! My version is sugarless, but if you want you.

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Instructions. In a mixing bowl, combine the whole kernel corn, cream-style corn, eggs, sour cream, oil, sugar, salt, and pepper; stir until well mixed. Add corn muffin mix and stir until just combined. Spoon the mixture into a greased 9x13-inch baking dish. Bake at 350℉ for 1 hour.

Cowboy Corn Hungry Doug

Instructions. Heat a 9-inch or 10-inch cast iron skillet in the oven while you preheat the oven to 450°F. In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix. Carefully remove the hot skillet from the oven.

Country Corn Casserole

Instructions. Preheat the oven to 400 degrees. If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk. Mix until combined and drop a small amount into your skillet.

Simple Corn Chowder Recipe Taste of Home

Country Cornbread is a country-style cornbread baked in a cast iron skillet for a golden-brown crust, a slightly crumbly texture, and the perfect balance of sweet and savory flavors. It's a versatile side, perfect plain with butter, drizzled with honey, paired with savory dishes like chili, used in stuffing, or enjoyed as a snack..

Quick and Easy Pan Fried Corn Fritters Recipe Sweet Pea's Kitchen

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Shuck corn and cut the corn off the cob. Melt the butter and bacon grease in a large cast iron skillet over medium heat. Add the corn, salt, and pepper, and stir to combine. Cook, stirring occasionally, until the corn is cooked through and begins to brown about 8-10 minutes; scrape the bottom of the pan to release any stuck-on bits.

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Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.) Place cornstarch in a small bowl, and gradually stir in milk. Add cornstarch mixture to corn. Continue to cook until thickened.