Corn Recipes For Christmas Recipe For Stuffed

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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 :

WORLD'S BEST CORNBREAD STUFFING



World's Best Cornbread Stuffing image

Provided by George Duran

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray

Steps:

  • Heat the oven to 350 degrees F.
  • Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
  • Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
  • Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

TRADITIONAL CORNBREAD STUFFING



Traditional Cornbread Stuffing image

Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.

Provided by Semichee

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

2 cups cubed butternut squash
3 tablespoons olive oil, divided
2 carrots, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 small leek, finely sliced
4 cloves garlic, finely chopped
¼ cup chopped fresh sage
3 tablespoons butter
1 tablespoon chopped fresh thyme
1 cup reduced-sodium chicken broth, or more as needed
1 (1 pound) package cornbread stuffing mix
salt and ground black pepper to taste
1 apple - peeled, cored, and chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
  • Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
  • Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
  • Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 42.1 g, Cholesterol 9.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 917 mg, Sugar 4.7 g

CORN-STUFFED CROWN ROAST



Corn-Stuffed Crown Roast image

"My mother always made this elegant entree for company dinners and special family celebrations," remembers Dorothy Swanson of St. Louis, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 12 servings.

Number Of Ingredients 10

1 pork crown roast (about 7 pounds and 12 ribs)
1/2 teaspoon pepper, divided
1 cup butter, cubed
1 cup chopped celery
1 cup chopped onion
6 cups crushed cornbread stuffing
2 cups frozen corn, thawed
2 jars (4-1/2 ounces each) sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning

Steps:

  • Preheat oven to 350°. Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, for 1-1/2 hours., Melt butter in a Dutch oven over medium heat. Cook and stir celery and onion until tender, 3-5 minutes. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use., Bake roast until a thermometer inserted in stuffing reads 140°, 1 hour. Cover and bake extra stuffing until browned, 30-40 minutes. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.

Nutrition Facts : Calories 545 calories, Fat 30g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 826mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.

STUFFED CORNBREAD



Stuffed Cornbread image

This is my favorite meal. It is cornbread made with breakfast sausage and cheddar cheese in the middle. I make this in a 10-inch iron skillet, but it can be made in a regular cake pan.

Provided by Darlene Summers

Categories     Quick Breads

Time 50m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 9

1 lb roll breakfast sausage (your favorite)
1 medium onion (chopped)
2 eggs
1 1/2 cups of buttermilk self-rising cornmeal mix
1 (15 ounce) can creamed corn
1/2 cup sour cream (may use fat-free)
1/4 cup canola oil
2 cups shredded cheddar cheese
1/2 cup milk

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.

CHILI AND CORN STUFFED SWEET PEPPERS



Chili and Corn Stuffed Sweet Peppers image

Provided by Molly O'Neill

Categories     side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 12

1/2 teaspoon olive oil
2 cloves garlic, peeled and minced
1 small onion, peeled and finely chopped
2 large ears corn, kernels cut from the cob
1 1-pound can hominy, drained and rinsed
2 eggs
2 small hot chilies, seeded and minced
1 1/2 teaspoons salt
Freshly ground pepper to taste
4 red, green or yellow bell peppers (or a mixture)
4 teaspoons grated Monterey Jack cheese
1 scallion, chopped

Steps:

  • Preheat the oven to 375 degrees. Heat the oil in a medium-size nonstick skillet over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and cook until soft and lightly browned, about 5 minutes. Let cool.
  • Place half the corn and half the hominy in a food processor with the eggs. Process until smooth. Scrape into a bowl and stir in the onion mixture, remaining corn and hominy, chilies, salt and pepper.
  • Slice the tops off the peppers. Remove the cores and use a spoon to scrape out the seeds and ribs. Trim the bottoms so the peppers will stand straight, being careful not to cut all the way through. Fill the peppers with the corn mixture. Place in a shallow baking dish large enough to hold them without crowding and pour in 1 cup of water.
  • Cover with aluminum foil. Bake for 30 minutes. Uncover and continue baking until the peppers are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the tops with the cheese and bake just until melted. Divide the peppers among 4 plates, sprinkle with the scallions and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1045 milligrams, Sugar 8 grams, TransFat 0 grams

CHRISTMAS CARAMEL CORN



Christmas Caramel Corn image

This is my favorite gift to give during the holidays. (When I give it away in holiday tins the tins keep coming back for refills =) This makes a large batch...enough to fill 5-6 one-gallon storage bags.

Provided by Aroostook

Categories     Candy

Time 1h40m

Yield 5 gallons of caramel corn, 40 serving(s)

Number Of Ingredients 8

1 cup white popcorn
2 cups margarine (1 lbs)
4 cups light brown sugar (2 lbs)
1 cup light corn syrup
1 1/2 teaspoons salt
2 teaspoons baking soda
2 teaspoons vanilla (pure)
2 lbs mixed nuts (optional)

Steps:

  • Pop corn and place in large shallow baking pans.
  • (I use an air popper) Preheat oven to 225- 250 F In a large pot, melt butter and stir in brown sugar.
  • (pot must be large enough for that when the mixture boils it has room to double when you add the baking soda) Add salt and syrup and over medium heat stir until the mixture come to a rolling boil.
  • Boil five minutes without stirring.
  • Add vanilla and baking soda.
  • Stir with a long handled wooden spoon until mixture doubles and the soda is evenly distributed Remove from heat and immediately pour over popcorn distributing caramel mixture evenly.
  • Stir and bake for 45 minutes stirring every 15 minutes.
  • Remove from oven and immediately turn corn out on a clean work surface Cool and break up.
  • Add mixed nuts and package in air-tight containers.

STUFFED CORN HUSKS



Stuffed corn husks image

Provided by Bryan Miller

Categories     dinner, main course

Time 25m

Yield Six to eight servings

Number Of Ingredients 7

6 to 8 ears of corn, in husks (see note)
1 pound shrimp
1/2 pound bay scallops
6 to 8 lobster or crab claws, parboiled, with shells left on
1/2 cup white wine
6 scallions, julienned
Salt and pepper, to taste

Steps:

  • Remove corn from husks, trying not to tear the husks.
  • Fill the husks with shrimp, scallops and parboiled lobster or crab claws. Sprinkle with wine and scallions, and salt and pepper.
  • Bring husks back together and tie top with a piece of husk. Place on hot grill for 15 minutes, turning several times.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 2 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 556 milligrams, Sugar 5 grams, TransFat 0 grams

SOUTHWESTERN CORN BREAD STUFFING



Southwestern Corn Bread Stuffing image

Categories     Herb     Pepper     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Corn     Fall     Winter     Jalapeño     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 13

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chilies, stemmed, seeded, chopped
3 large jalapeño chilies, stemmed, seeded, chopped
1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage
1 1/2 tablespoons dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups crushed corn chips (such as Fritos)
1 1/2 cups frozen corn kernels, thawed
3 large eggs, beaten to blend
1 1/4 cups (about) canned cream-style corn

Steps:

  • Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
  • Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in the turkey:
  • Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

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