Easy Creamed Corn Recipe Recipes Recipe For Meatloaf

CORN-TOPPED MEAT LOAF

Steps:

• In a small bowl, combine the egg, tomato juice, oats, onion, salt, chili powder and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 350° for 20 minutes., Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in corn and cheese until cheese is melted. , Pour over meat loaf; top with green pepper strips. Bake 20-25 minutes longer or until meat is no longer pink and a thermometer reads 160°.

CREAMED CORN

Steps:

• In a saucepan or pot, melt the butter and saute the onion until it's soft and translucent.
• Add the corn kernels, if they're frozen then cook them for a few minutes until they're warmed through.
• Add flour, and cook for 1 minute then add the cream and milk.
• Bring the mixture to a gentle simmer, and allow the sauce to thicken.
• Season with salt, pepper, and add fresh or dried thyme. Cook for a couple of minutes then remove from heat.
• Using an immersion blender, blend half of the creamed corn or all of it if you prefer a creamier consistency.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CHILLED SUMMER CORN SOUP

Steps:

• For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
• Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
• In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
• Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
• For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
• Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.