JODI'S DEEP-FRIED STUFFED JALAPENOS
These delicious appetizers are perfect for a Mexican-style meal. Pickled jalapeno peppers are stuffed with Cheddar cheese, then fried until crisp. Serve with sour cream.
Provided by RUANA
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
- Place beaten eggs in a small bowl.
- In a small dish, mix yellow cornmeal, flour and salt.
- One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
- Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
- In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.
Nutrition Facts : Calories 864.7 calories, Carbohydrate 11.2 g, Cholesterol 70.7 mg, Fat 87.3 g, Fiber 1.5 g, Protein 11.8 g, SaturatedFat 17.8 g, Sodium 1176.1 mg, Sugar 1.3 g
FRIED CREAM CORN
This cream corn recipe brings back childhood memories! These classic flavors are sweet and rich, perfect for summer. It is delicious and creamy, but the corn itself is still crisp and fresh like it's off the cob. Savory bacon with the sweet corn is a beautiful combination.
Provided by Dorothy Rose
Categories Vegetables
Time 50m
Number Of Ingredients 8
Steps:
- 1. Brown the bacon in a cast iron pan or heavy skillet on medium to medium-high until browned.
- 2. While the bacon is cooking, in a large bowl mix the corn salt, black pepper, sugar, and flour. Stir until mixed.
- 3. Remove the bacon from the skillet and set aside.
- 4. Add the corn mixture and cook stirring occasionally to keep from sticking.
- 5. Halfway through, about fifteen minutes, add the half-and-half, and butter and cook another few minutes before adding the bacon.
- 6. Add the bacon and cook another five minutes the bacon becomes heated again.
- 7. Serve with your favorite meat, green vegetable, and bread. Enjoy.
MAMA'S FRIED CREAM CORN
A classic from mama's kitchen, make creamed corn today.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Over medium-high heat, pour in the corn. Fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper, to taste. If corn seems too dry, add a little milk or water.
- Serve as a side dish with favorite meal.
FRIED CORN (COUNTRY STYLE CREAMED CORN)
My family called this recipe fried corn, but it's really sort of a cross between creamed corn and fried, but to clear, it's not soupy creamy like canned creamed corn and has tons more flavor. It used to be hard to find truly sweet corn, but with all the hybrids out there these days it's fairly easy. I personally try to use "brentwood" sweet corn, and preferably white. But any sweet corn will work fine. My Granny taught me this recipe, she was one of those fabulous cooks, who never measure anything. If you need a larger quantity than what I've provided for in the recipe, no problem. Just add more corn. And adjust the seasons and fats accordingly. This is an easy recipe, even for novice cooks. If you have questions I didn't cover in the directions, please email me, I'll try to respond in a timely fashion. Now it's prime corn time at most farmers market, so get out there and get some corn!! Oh, btw, I make this for bbq's (at my daughter in laws request, she actually pouts if I don't make this), but I love it with simple family meals, especially meatloaf.
Provided by lindieb
Categories Low Protein
Time 1h15m
Yield 6 cups or so, 8 serving(s)
Number Of Ingredients 6
Steps:
- Husk corn, making sure to remove all silks. Do not cut off the stem end of the ear.
- Holding the stem of the corn, using a sharp straight blade type knife - you don't need a huge knife, just something sharp. From experience I can tell you that a small paring knife won't work. Something about the length of a boning knife is best. Hold corn over a large skillet (best to prop the ear of corn against the bottom of the pan, and begin cutting the kernels, so that they fall into the pan. Once all kernels are removed, take the back of a butter knife, and scrape it against all sides of the corn, you'll notice pulp and a milky liquid, keep scraping until nothing is coming out, then turn the corn so you are holding the tip, with the stem end in the pan, and repeat this process. Don't worry it's impossible to scrap the ear too much. Repeat with the remaining corn.
- Add the butter and bacon drippings to the pan, and add the cup of water. If one cup doesn't cover the corn, just add a little more, til the corn is just barely cover with water. Add a few dashes of salt and a dash of pepper.
- Turn heat to medium low, cover the pan, and cook until it comes to a boil (if you want to rush this process, just turn the heat up a little. But keep and eye on it, you don't want it to boil dry at this point.
- Let it boil about 10 to 15 minutes, then reduce heat to the lowest setting your stove has. Remove the lid and continue to cook, until all water is absorbed and/or evaporated. I recommend tasting the corn, just before you start to cook down the water, and decide if it needs more butter or salt, and if necessary add a bit more to taste. Personally I've never measured the amount. My granny taught me this recipe and she never measured anything. This final cooking stage is very important, you want to cook it slow, to help the natural sugar in the corn start to caramelize a bit. Once the water gets pretty low, you want to keep a close eye on it, and stir often. You'll notice when it's close to done, you'll be scraping sort of a thick juice from the bottom of the pan. (my best quess is this is the caramelized fluid, but also the stuff that you scraped from the ears).
Nutrition Facts : Calories 99.9, Fat 5.5, SaturatedFat 2.3, Cholesterol 6.9, Sodium 101.2, Carbohydrate 12.9, Fiber 1.8, Sugar 2.2, Protein 2.2
HOT BUTTERED FRIED CREAMED CORN
Talk about your soul food! Boy this is some serious good soul food! This is the real deal! It not only smells good, it is good!
Provided by FLUFFSTER
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the kernels off the ears. Heat a large skillet over medium-high heat, add the bacon, and fry till crisp. Drain on paper towels and crumble.
- In the drippings in the pan, sauté the corn kernels until lightly browned. Add the butter and heat until melted.
- Stir in the flour until smooth and gradually stir in the evaporated milk.
- Stir in the crumbled bacon and cover and cook and cook until the sauce is thickened, about 10 minutes.
PENNSYLVANIA DUTCH CORN FRITTER RECIPE
Steps:
- Mix corn, seasonings, and wet ingredients.
- Add dry ingredients and mix well.
- Heat a thin layer of oil in a skillet over medium/high heat.
- Drop the batter into the hot oil, using a large teaspoon or a cookie scoop. Spread the batter to make a thick pancake.
- Fry for about 2 minutes on each side, or until golden.
- Place onto paper towels to drain any excess oil. Serve immediately.
- Serve plain, top with sour cream, green onions, and bacon, or drizzle with maple syrup.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal, Carbohydrate 61 g, Protein 9 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 37 mg, Sodium 959 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 13 g
CREAMED CORN
Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Classic recipe. You'll love the taste of this corn dish, made with fresh shucked corn. It's called creamed corn, but we don't use any cream to make ours. Creamed Corn is a super easy side dish that all the family will enjoy.
Provided by Steve Gordon
Categories Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Remove shucks, clean and silk the corn as needed.
- Stand ear of corn on end inside a large bowl.
- Cut halfway through the kernels of corn, slicing off with a sharp knife.
- Using the back of knife, scrape out the remaining corn from each ear of corn.
- Place butter in a skillet, over medium heat on your stove top.
- Add corn.
- Add sugar.
- Add Salt.
- Add Black Pepper, to taste.
- Stir and let cook until corn tastes done.
- Mix 2 Tablespoons flour with 2 Tablespoons of water.
- Pour flour-water mixture into corn.
- Let cook for several minutes, until mixture thickens.
- Serve warm and Enjoy!
FRIED CREAM CORN
My grandmother made the best fried corn I've ever had. I had her recipe of fried cream corn. They are so delicious and tasty. My family loves it.
Provided by Lisa Johnson
Categories Vegetables
Time 1h
Number Of Ingredients 6
Steps:
- 1. Peel corns and wash and scrub the corns. In a large saucepan and cut the corn off the cob and scrape corn milk off the cob. Put 1 1/2 cups water in corn mixture and bring to a boil and reduce to low heat and cover. Cook for 45 minutes until tender. Put butter in a skillet until melted. Put the flour in melted butter and mix well. Put the corn mixture in a skillet and add milk, salt and pepper. Cook for 30 minutes until thickens.
FRIED CREAMED CORN
Steps:
- Place the cold fatback into a saute pan and begin to heat over medium-low heat. Allow the fat to melt and render as slowly as possible to insure that the pieces are completely rendered but remain very light golden brown. Add the butter to the pan, then the onions and allow the onions to sweat until very soft. Mix together the corn with the heavy cream and sugar, and add to the pan of fat and onions. Increase the heat to high and stir vigorously to emulsify the mixture. Once the mixture has reached a boil, turn off the heat and continue to stir for 30 seconds. Season with salt, black pepper and lemon juice. Serve immediately.
CREAM CORN PORK CHOPS
Pork chops baked on a bed of creamed corn. Note: When baking, check chops and stir after 1 hour; thereafter check every 1/2 hour until they are done. Total baking time will vary slightly, depending on the size of the pork chops.
Provided by MBILLE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread corn in the bottom of a 9x13 inch baking dish, then place pork chops on top of corn. Press the chops down into the corn. Cover dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until internal temperature of pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 275.7 calories, Carbohydrate 44.1 g, Cholesterol 33.6 mg, Fat 7.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 2.4 g, Sodium 707.9 mg, Sugar 7.9 g
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