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Old 04-26-2006, 02:26 AM   #11
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There is always maque choux, it is a Cajun/Creole recipe (I am not about to get into that debate) and is very tasty.

Many fine recipes of the web.

Can think of a couple of ways I could make it more of an Indian dish, but have to pack and get out of Dodge.

Sorry.

Take care.
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Old 04-26-2006, 09:48 AM   #12
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Quote:
Originally Posted by Foodfiend
One of the threads here is on vegetables, in which corn is one of the items. The one I like is called 'Best Darn Corn'. I don't remember who posted it, or how long ago it was, so if it's not there let me know and I'll post the recipe, oh what the heck I'll pull up my recipe and write it down here.

Best Darn Corn

4 Cans Whole Kernel Corn, Drained
1/4 Cup Milk
1/2 Stick Butter
8-oz Cream Cheese
2 Cups Grated Cheddar Cheese

Preheat oven to 375 degrees.

Combine cream cheese and butter in a microwave safe bowl and heat on high for 30 seconds until well blended. Add milk and mix well. Put corn in a mixing bowl and add cream cheese mixture and mix well. Put in a baking dish and top with grated cheddar cheese. Bake for 30 minutes or until cheese is melted and bubbly.

I don't remember who's recipe this was to give proper credit, but it's in that thread.

Hope you like.

It was me, Foodfiend. Glad you liked the recipe! I got it from a newspaper clipping some years ago.
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Old 04-26-2006, 11:55 AM   #13
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Quote:
Originally Posted by Constance
It was me, Foodfiend. Glad you liked the recipe! I got it from a newspaper clipping some years ago.
Oh yeah! My brother and I love the recipe and we make it all the time now. Even tho' corn doesn't agree with me, I put up with it because I love it so!
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Old 04-26-2006, 01:12 PM   #14
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hey guys thank you so much for sharing your recipes :D i'm going to try one tomorrow moring itself.
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Old 04-26-2006, 05:44 PM   #15
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here's another one, for gooey cornbread

/4 cup vegetable oil
4 T butter
2 cups finelychoped yellow onion
8 oz sour cream
1 cup (4 oz) shredded cheddar cheese
1-1/2 cups self-rising cornmeal
1 T granulated sugar
2 eggs, lightly beaten
8 oz can cream style corn
1/4 cup milk
dash of Tabasco

Place oil in 10-inch cast iron skillet and place in oven while heating to 375.

In another skillet, melt butter and soften the onions. Set aside to cool.
When cooled, add the sour cream and half of the cheese; stir to combine and set aside again.

In a large bowl, stir together the cornmeal, sugar, eggs, corn, milk, and hot sauce. Using hot pads, remove skillet from oven and carefully pour the hot oil into the batter. Stir to combine. Spoon batter back into skillet and smooth the top.

Spoon the sour cream mixture evenly over the top of the batter (seems to work better using an offset spatula). Sprinkle with remaining cheese.

Bake for 35 to 40 minutes and do the toothpick thing. Let cool slightly before cutting into wedges.
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