CREAMY JALAPENO CORN
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.-Judy Carty, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
Nutrition Facts : Calories 251 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 275mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
CORNMEAL SCONES
Make and share this Cornmeal Scones recipe from Food.com.
Provided by Derf2440
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
- Stir in buttermilk so dough leaves sides of bowl and forms a ball.
- Turn dough onto lightly floured surface.
- Knead lightly 10 times.
- Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
- Score top into 8 wedges, cutting down halfway to the bottom.
- Bake 20 to 25 minutes or until light brown.
- Immediately remove from cookie sheet, carefully separate wedges.
- Serve warm.
CORNMEAL JALAPENO AND FRESH CORN SCONES
Make and share this Cornmeal Jalapeno and Fresh Corn Scones recipe from Food.com.
Provided by Vino Girl
Categories Scones
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°.
- Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Stir in corn and pepper.
- Add buttermilk, stirring just until moist (dough will be slightly sticky).
- Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands.
- Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray.
- Cut dough into 12 wedges, cutting into, but not through, dough.
- Bake for 25 minutes or until lightly browned.
- Cool on a wire rack.
Nutrition Facts : Calories 135.6, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.4, Sodium 277.6, Carbohydrate 20.7, Fiber 1.1, Sugar 0.3, Protein 2.7
BLUEBERRY CORNMEAL GALETTE
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
Provided by Chef John
Categories Blueberry Desserts
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
- Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
- Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
- Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
- Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
- Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
- Bake in the center of the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg
CORN WITH JALAPENOS
Fresh corn with some heat.
Provided by Come4Dinner
Categories Side Dish Vegetables Corn
Time 21m
Yield 4
Number Of Ingredients 6
Steps:
- Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 62.6 mg, Sugar 5.3 g
CORN AND JALAPENOS
Great combination of corn and peppers!
Provided by shackbart
Categories Side Dish Vegetables Corn
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18 g, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 3.3 mg, Sugar 3.2 g
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