How To make Iowa Corn Casserole
1 lb Bacon, diced 1/2 c Chopped green pepper
2 c Bread crumbs 2 cn Cream style corn
1/4 c Minced onion (16.5 oz. ea.)
In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 -----
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What is the Wonder of Corn Pudding?
I am honored to join this special collaboration #HolidaySideDishCelebration! We're going to 1949 to explore Corn Pudding! This is an easy and delicious recipe from an 81 year old Inn in the Smoky Mountains of Tennessee!
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2 1/2 Cups Creamed Corn
3 Eggs, Slightly Beaten
2 Cups Milk (I used Whole Milk)
1 TSP Salt
1/4 TSP Pepper
1 TBS onion, Minced
4 oz Jarred Pimentos
1/2 Green Pepper, CHopped
2 TBS Butter, Softened
Preheat oven to 325. Mix all ingredients together well and pour into 1 1/2 greased casserole. Bake 1 hour.
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How to Make Martha Stewart's Creamed Corn | Martha's Cooking School | Martha Stewart
Martha's take on this classic American side dish is a winner. This easy creamed corn recipe uses fresh corn kernels which are simmered with butter and onions then finished with heavy cream. This easy side dish makes a perfect accompaniment for lots of meats and casseroles.
#MarthaStewart #Corn #Creamed #Side #Recipe #Food
Get the recipe at:
00:00 Introduction
00:26 How To Process Corn
1:24 Stovetop Instructions
2:56 Final Additions
3:40 How To Serve
4:20 Final Result
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How to Make Martha Stewart's Creamed Corn | Martha's Cooking School | Martha Stewart
Jiffy creamed corn cornbread
Jiffy Cornbread with Creamed Corn is a staple on most dinner tables in the South. The recipe makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again.
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Cooking with Sweet Corn
Chef Melissa Friedhof from the famed Ross’s Restaurant in Bettendorf puts a twist on traditional sweet corn recipes in our studio kitchen.
Southern Cream Corn ????
Ingredients
4 cups Fresh Corn
1 Sweet Onion
1/2 cup Evaporated Milk
1/2 cup Coconut Milk
1/2 cup Heavy Whipping Cream
1 cup Asiago Shredded Cheese
2 tbsp Minced Garlic
2 tbsp All Purpose Flour
1/4 cup Sugar
1 tsp Black Pepper
1/2 tsp Himalayan Salt
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/4 tsp Ground Cumin
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