Everyone's Buying CANNED CORN After Seeing This Genius Idea! You'll Copy His Brilliant Hack!!!
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0:00 – Start
0:08 – Caramelized Onion and Corn Soup
1:41 – Quick and Easy Corn Fritters Recipe
✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
● butter - 30 g
● canned corn - 400 g
● milk - 350 ml
● salt - 1 tsp.
● hot pepper - ⅓ tsp.
✅ Quick and Easy Corn Fritters Recipe
● egg - 1 pc.
● canned corn - 350 g
● wheat flour - 120 g
● salt - ½ tsp.
● olive oil
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TAMALE PIE | Ground Beef & Cornbread Casserole
Today, I am combining jalapeno cheddar cornbread and ground beef enchilada filling to create a delicious tamale pie recipe. This is not a pie nor a tamal, but it is a tasty cornbread casserole bake.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
INGREDIENTS
2 Tbsp oil
1 lb (454 g) lean ground beef
1 beef bouillon cube
1 1/2 to 2 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
2 Tbsp (20 g) all-purpose flour
salt and pepper to taste
8 fl oz (236.5 ml) water
1 1/4 cup (125 g) shredded cheddar cheese
CORNBREAD MIX
1 cup (130 g) yellow cornmeal
1/2 cup (65 g) all-purpose flour
1 Tbsp (15 g) baking powder
2 Tbsp (25 g) sugar
1/2 tsp salt
1 large egg
1 Tbsp (15 ml) cooking oil
14.75 oz (418 g) can of creamed corn
1/2 cup (118 ml) milk
1 to 2 large jalapeños diced
1/2 cup (50 g) shredded cheddar cheese
*Buttered 2.7 qt rectangular baking dish*
*Bake at 400 degrees F / 204 degrees C for 22 to 25 minutes
*Once baked, allow to set for 10 minutes, then serve
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Tamale Pie Recipe
Ground Beef Cornbread Casserole
Cornbread Chili pie
Chili and Cornbread | Chili Cornbread Skillet Pie
Chili and Cornbread | Chili Cornbread Skillet Pie - This Chili and Cornbread Skillet Pie is super easy to follow and prepare. This one-dish dinner is a favorite for many because just like I said, one-dish is popular among the busy times we live in. The filling cooks on the stove top then gets topped with a cornbread batter before going in the oven.
Ingredients
1.5 lbs. Ground Beef
2 (8 oz.) cans Tomato Sauce
1 (10 oz.) can Diced Tomatoes w/Green Chile's
1 (14 oz.) can of Kidney Beans, drained
1 (14 oz.) can Black Beans, drained
1 Yellow Onion, Large and diced
4 Garlic Cloves, minced
2 tbsp Chili Powder
2 tsp Cumin
1 tsp Oregano
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
1 cup of Cheddar Cheese, grated, can be added to your cornbread (optional)
1 (8 oz.) can Creamed Corn or whole Sweet Corn (optional)
Preheat oven to 375* F
Serves 6 - 8
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
Cornbread Stuffing with Sausage
If you are looking to switch up your stuffing for this year's Thanksgiving feast, then try my decadent cornbread stuffing with sausage. It's made with light and fluffy cornbread made from scratch, with flavorful Italian sausage, and caramelized vegetables. I like to serve it in a shallow gratin dish so that everyone gets a good bit of the crispy part on top.
#entertainingwithbeth #ThanksgivingRecipes #CornbreadStuffing
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PRODUCTS SEEN IN THIS VIDEO:
Some of these links go to Amazon where I am compensated on products sold at no cost to the consumer
Bob's Red Mill Medium Grind Cornmeal
Staub Gratin Pan (11x14)
Mason Cash Beige Mixing Bowl
Clean Glass Pourable Mixing Bowl
Lodge Cast-Iron Baking Pan
9 x 9 Brownie Pan
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EASY THANKSGIVING RECIPES FOR BEGINNERS!
Thanksgiving for Rookies
Simple Thanksgiving for 6
Vegetarian Thanksgiving
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CORNBREAD STUFFING WITH SAUSAGE
Serves 6-8
*PRINT RECIPE HERE*
INGREDIENTS
FOR THE CORNBREAD:
1 ¾ cup (280g) cornmeal (Medium Grind)
1 ¾ cup (210g) all-purpose Flour
½ cup (100g) sugar
2 teaspoon (10ml) baking powder
1 ½ teaspoon (7.5ml) salt
3 eggs
1 ½ cups (350ml) Milk
¾ cup (180ml) melted butter, unsalted
FOR THE STUFFING:
2 tablespoon (30ml) olive oil
5 sweet Italian Sausage Links
2 tablespoon (30g) Butter
¾ cup (110g) shallots, diced
½ cup (75g) carrots, diced
½ cup (75g) celery diced
⅓ cup (80ml) dry white wine (Chardonnay, Sauvignon Blanc etc)
2 tablespoon (30ml) fresh sage, chopped
2 tablespoon, (30ml) fresh chives, minced
6 eggs
1 cup (240ml) heavy cream
1 cup (240ml) chicken broth
¼ cup (45g) Gruyere Cheese, grated
METHOD:
preheat oven to 350F (175C). Grease a 9 (23cm) x 9 (23cm) brownie pan with baking spray and set aside.
In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Then add the eggs, the milk, and the cooled butter.
Whisk until combined and smooth. Transfer the batter to the prepared pan and bake for 25-30 minutes or until a toothpick combines out clean. Allow cornbread to cool at room temperature.
Once cooled remove the cornbread and slice it into 1 ½ inch cubes. Place the cubes on a baking sheet and toast at 375F (190C) for 15-20 minutes or until dried out a bit and golden brown. Set aside to cool.
In a large skillet heat the olive oil until hot, add the sausage, and cook, breaking apart with a wooden spoon, into bite-sized pieces. Continue to sautee until cooked through. Then add the wine, and simmer until the liquid is reduced by half. Transfer to a bowl and set aside.
Then in a cleaned-out pan, melt the butter and saute the shallots, carrots, and celery until fragrant and tender. Season with salt and pepper to taste and set aside.
In a large bowl add the eggs and the cream, whisk to combine, then stir in the herbs. Then add the toasted cornbread, sausage, and vegetables and toss gently to coat.
Transfer mixture to an 11 X 14 shallow gratin dish and sprinkle with the grated cheese on top.
Bake at 350F (175C) for 45-50 minutes until baked through and golden brown on top.
Serve immediately. Or Allow to cool, cover and refrigerate and reheat at 350F (175C) covered for 20 minutes and uncovered for 10-15 minutes.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How To Make Cornbread & Sausage Dressing
Who doesn't love a good sausage and cornbread dressing? It really just screams, Welcome home for the holidays. Here are a few of my tips and tricks. The full recipe is posted at