Christmas Corn Bake Recipes

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CORNFLAKE WREATHS



Cornflake Wreaths image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 15 wreaths

Number Of Ingredients 6

4 tablespoons salted butter
One 10-ounce package mini marshmallows
1 teaspoon green food coloring
5 cups cornflakes
Nonstick cooking spray, for your hands
45 small red cinnamon candies

Steps:

  • Line 2 baking sheets with parchment paper.
  • In a large saucepan, melt the butter over low heat. Add the marshmallows and cook, stirring, until melted. Add the green food coloring and stir until evenly distributed. Remove from the heat, add the cornflakes and stir until well coated.
  • Spray your hands with nonstick spray as needed during this step to ease in the shaping of the wreaths. Take 1/3 cup of the mixture and form an even log. Join the ends of the log together to form a wreath. Place the wreath onto one of the prepared baking sheets. Continue with the remaining cornflake mixture.
  • Decorate each wreath with 3 small cinnamon candies. Let sit to firm before serving.

CORNFLAKE CHRISTMAS WREATHS



Cornflake Christmas Wreaths image

Cornflakes get dressed for the holidays when mixed with a green marshmallow coating. Shaped into individual wreaths and topped with festive candies, these crunchy treats are a fun no-bake project.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 24 servings

Number Of Ingredients 8

One 16-ounce package marshmallows
6 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
Green gel food coloring, for tinting
6 cups cornflakes
Mini round cinnamon candies, for decorating
Red sour candy roll-ups, such as Rip Rolls, or licorice ropes, cut into 5-by-1/4-inch lengths, for decorating
White mini nonpareils, for decorating

Steps:

  • Line 2 baking sheets with parchment. Combine the marshmallows and butter in a large bowl and microwave on 50-percent power in 30-second intervals, stirring in between each, until melted, about 1 minute 30 seconds.
  • Stir in the vanilla and enough food coloring to make the mixture a deep green, 10 to 15 drops. Stir in the cornflakes until they are completely coated.
  • Working with wet hands, form the mixture into twenty-four 2-inch balls. Flatten on the prepared baking sheets and poke a hole in the middle of each with your finger, molding the sides as needed to form a wreath shape. Decorate with the cinnamon candies to create holly berries. Form the red candy strips into a simple bow on each wreath. Sprinkle lightly with the white nonpareils for snow. Let set at room temperature to firm up, about 2 hours, or refrigerate 30 minutes.

FESTIVE CORN



Festive Corn image

For a deluxe side dish that's easy yet has big impact, I whip up this recipe. It features corn and peppers in a comforting cream cheese sauce.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 10

1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
2 tablespoons butter
1 package (8 ounces) cream cheese, cubed
2/3 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dill weed
1 package (16 ounces) frozen corn, thawed

Steps:

  • In a saucepan over medium heat, saute peppers and onions in butter until tender. Add cream cheese, milk, salt, pepper and dill. Cook and stir over low heat until cheese is melted. Add corn; heat through.

Nutrition Facts :

CHRISTMAS CORN CASSEROLE RECIPE - (4/5)



Christmas Corn Casserole Recipe - (4/5) image

Provided by Mimimidge

Number Of Ingredients 12

1/2 onion chopped
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 stick of butter
2 eggs
1 can creamed corn
1 can whole kernel corn drained
1 box jiffy corn bread mix
8 oz. sour cream
1 1/2 cups shredded cheddar cheese
milk
paprika

Steps:

  • Preheat oven to 325 Saute onion, bell peppers in butter. Mix together eggs, corn & jiffy mix. Add onions & bell peppers. Pour into a 9 x 11 baking dish. Mix sour cream with a little milk & spread on top. sprinkle with scheese and paprika Bake for about 45 minutes.

CORN CAKES WITH CHRISTMAS CAVIAR



Corn Cakes with Christmas Caviar image

Prepare this recipe for corn cakes and caviar from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook for an elegant holiday appetizer. Also try:Hot Crab Dip

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield makes 32 cakes

Number Of Ingredients 15

2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium ear or frozen sweet corn kernels, thawed
2 tablespoons minced shallots
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne pepper
2 teaspoons vegetable oil
1 teaspoon Creole Seasoning
Christmas Caviar Sauce

Steps:

  • Heat olive oil in a medium skillet over medium heat. Add corn, shallots, 1/2 teaspoon salt, and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat; set aside.
  • In a large bowl, whisk together eggs and cream until well combined. Add cornmeal, flour, masa harina, baking powder, cayenne pepper, remaining 1/2 teaspoon salt, and 3/4 cup water. Mix until well combined. Fold in corn-and-shallot mixture.
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. When oil is hot, gently drop batter, a tablespoon at a time, into pan, working in batches as necessary. Cook, turning once, until cakes are lightly golden, about 1 1/2 minutes per side. Using a spatula, carefully transfer cakes to a paper towel-lines plate to drain. Repeat process with remaining oil and batter.
  • Sprinkle cakes with Creole seasoning and serve warm with caviar sauce.

HOLIDAY CORN CASSEROLE



Holiday Corn Casserole image

My favorite way to serve corn for the holidays. It makes a festive side dish and is easy to assemble. I first served this on December 31st, 1999. The green chile adds a southwestern flavor, but it tastes great without.

Provided by Dawn399

Categories     Corn

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 cup sour cream
1 egg
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can cream-style corn
1 (9 ounce) package corn muffin mix
1 (4 ounce) can green chili peppers (optional)
1 cup grated cheddar cheese

Steps:

  • Preheat oven 375 ° F.
  • In a large bowl mix together butter, sour cream, and egg.
  • Stir in cans of corn, green chile and muffin mix.
  • Spoon mixture into a buttered 2 quart casserole dish.
  • Bake for 45 minutes.
  • Add cheese, stir well and bake for an additional 10-15 minutes, (dish will be slightly puffed when done).

Nutrition Facts : Calories 534, Fat 29.1, SaturatedFat 15.6, Cholesterol 93.1, Sodium 1145.8, Carbohydrate 59.9, Fiber 5.2, Sugar 13.2, Protein 13.4

CHRISTMAS CORN BAKE



Christmas Corn Bake image

This corn bake has one thing different than all the others: Rotel tomatoes and peppers. I also think the cooking method has alot to do with the final product. (Recipe courtesy of www.ivillage.co.uk)

Provided by Petite Mommy

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 eggs (beaten)
2 cups cream-style corn (1 can)
1 cup Minute Rice
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 (8 ounce) can Rotel tomatoes & chilies
cheese slice (enough to cover top of casserole)

Steps:

  • Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour.
  • Remove cover and top with cheese slices; bake for 10 more minutes.

Nutrition Facts : Calories 239.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 630.6, Carbohydrate 47.9, Fiber 2.6, Sugar 5.6, Protein 8

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