ARGENTINE CORN PIE
My dad's wife taught me how to make this recipe and it's always a big success! People just love the soft white sauce. It's specially good to use that frozen corn in the back of the freezer!
Provided by Carol C
Categories World Cuisine Recipes Latin American South American Argentinian
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place 1 egg into a saucepan cover with water by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, immediately remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water and cool the egg under cold running water in the sink; peel and chop the egg. Meanwhile, bring a saucepan of water to a boil. Stir in the corn and return to a boil. Cook for 2 minutes; strain and set aside to cool.
- Heat the vegetable oil in a saucepan over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour the milk into the saucepan and whisk in the cornstarch. Add the butter, nutmeg, salt, and pepper. Bring to a simmer whisking constantly, then cook for 2 minutes until the butter has melted and the sauce has thickened. Stir in the hard boiled egg and corn; pour into the pie crust. Brush the crust with the beaten egg.
- Bake in the preheated oven until the crust and the pie are golden brown, about 25 minutes.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 27.1 g, Cholesterol 66.6 mg, Fat 17.8 g, Fiber 2.2 g, Protein 6.5 g, SaturatedFat 7.1 g, Sodium 347.9 mg, Sugar 5.1 g
ITALIAN CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
ARGENTINEAN CORN EMPANADAS
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h23m
Yield 10 to 12 empanadas
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool.
- On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal.
- Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet.
- In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned.
- Let cool and serve.
CARIBBEAN CORNBREAD
Pineapple is the surprise ingredient in this Caribbean-style cornbread! Originally from a food section newspaper article about a restaurant in Anguilla. It's delicious with ham and will go well with summer barbeques!
Provided by Leslie in Texas
Categories Quick Breads
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Butter and flour a 9-inch square glass cake pan (you can use a metal pan but the recipe states that glass works better).
- In a medium bowl, whisk together flour, cornmeal, baking powder and salt; set aside.
- Using an electric mixer, cream butter and sugar.
- While mixer is running, add eggs, one at a time, beating well after each addition.
- Add corn, pineapple and cheese; mix to blend.
- At low speed, add flour mixture and mix until well blended.
- Pour batter into pan and bake until golden brown around edges and a tester inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 461.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 159.4, Sodium 870.9, Carbohydrate 47.6, Fiber 2, Sugar 19.4, Protein 9.4
ARGENTINE CORNBREAD
Make and share this Argentine Cornbread recipe from Food.com.
Provided by FDADELKARIM
Categories Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Add all ingredients except bell pepper and corn to the bread machine. (Make sure to add the ingredients in the order of your bread machine's directions).
- Process on bread cycle. At the end of the first kneading, add all the green pepper and corn and continue as normal.
- (Cook time depends on your bread machine).
Nutrition Facts : Calories 2309.4, Fat 56.8, SaturatedFat 9.5, Cholesterol 13.2, Sodium 2065.2, Carbohydrate 399.2, Fiber 27.3, Sugar 15.9, Protein 57.7
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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