|
These are great ideas
|
I make a quick bread to serve with bean soup. Heat oven to 400 degrees. Put one stick oleo or butter on cookie sheet with sides and put into oven to melt oleo. use 1 cup cream style corn. 2 cups biscuit mix. mix these together. turn out onto floured surface and knead three or four times and pat down to 1/2 inch thick. Cut dough into 1 inch by 3 inch pieces by cutting into 3 inch strips and then cut them across in 1 inch pieces. Get cookie sheet out of oven. Put dough strip onto the cookie sheet one at a time, dragging them through the melted oleo and flip them over leaving an inch between for expansion. Bake 12 to 15 minutes or until edges turn brown.
|
As others have suggested, I would freeze it in small portions and use it in future soups. I keep a small tupperware container in my freezer and add leftover veggies to it and when it's full, I make soup!
|
Originally Posted by NJ Quilter
(Post 7411292)
I do a casserole which doesn't particularly use leftover but here it is...
1can corn - undrained 1 can creamed corn 1 pkg of jiffy corn muffin mix 1 stick butter or margarine 2 eggs beaten 1/2 c sour cream Mix all togher in 2 qt casserole. Bake 350 for 45 min. I chop up the butter into large chunks and mix in after cooking for a bit. It also takes longer to cook -about 1 hr. Everyone raves about it and requests the recipe. Enjoy. Judy in Phx, AZ |
NJ Quilter, why do you put the butter in later instead of all together before putting in the oven? Must be a reason that I can't fathom just now.
|
creamed corn recipes
Originally Posted by Snooze2978
(Post 7411728)
I add cream corn to my Midwest Chowder which is basically a glorified potato soup. Also used regular corn in my cornmeal muffins but don't see why you can't use the creamed version. If nothing else, freeze it for another time. For myself I love all types of corn versions.
1can creamed corn 1-2 potatoes chunks of ham Combine the 3 ingredients with salt and pepper. Let cook until potatoes are done. Serve with corn bread. Enjoy!! Mariah |
I really enjoy Spicy Corn Chowder but if you don't like creamed corn, I'm not sure you shouldn't just throw it out - or fix the soup for a local soup kitchen for the homeless. Here is the recipe -
Spicy Corn Chowder 4 servings 1/4 cup butter (1/2 stick) 1 medium onion, chopped 1 cup red bell peppers, chopped 1 teaspoon cumin 1/4 teaspoon cayenne pepper (or to taste) 1/4 cup all-purpose flour 1 cup canned chicken broth 1 cup whole milk (do not substitute low or non-fat) 1 (16 oz) can whole kernel corn, drained, liquid reserved (i usually just add a 2nd can of corn and skip the frozen) 1 (16 oz) can creamed corn 1-1/2 cups frozen corn ( depending on how thick you want the soup) 2 bunches cilantro, chopped (add cilantro to taste-I omit it) sour cream, for garnish 1. Melt butter in heavy large saucepan over medium heat. 2. Add onion, cumin and cayenne and saute until onion is tender, about 4 - 6 minutes. [add red pepper if you prefer it non-crunchy] 3. Add flour and stir 1 minute. The stirring for one minute is important. 4. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. 5. Mix in all the different corns and stir until corn is just heated through. 6. Add cilantro. 7. Garnish with fresh cilantro and sour cream. Good luck. If you do package it in 1 cup amounts to freeze, you can just donate them to your local soup kitchen. -Judy |
My family loves creamed corn as long as it isn't that mess in the can. My new son in law said he didn't like it until he ate the homemade stuff. Corn fritters, just add some flour, garlic maybe some herbs and fry. Add to cornmeal or to soups. Its a great thickener if you emulsify it and put it in soup, chili, etc. After the holiday meal I take all of the leftovers and make a soup, I boil the bones to the turkey to get great stock. I add everything except the cranberry sauce.
|
| All times are GMT -8. The time now is 11:52 PM. |