Cheesycorndogbake Recipes

Steps:

• Heat oven to 400ºF.
• Prepare muffin batter as directed on package. Stir in corn.
• Pour into 8-inch square pan sprayed with cooking spray; top with wieners.
• Bake 20 to 25 min. or until cornbread is golden brown. Top with cheese; cover. Let stand 5 min. or until melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
• In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
• Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

Steps:

• In large bowl, combine all ingredients.
• Pour into ungreased 2-quart casserole.
• Bake in 350°F oven 1 hour.
• Let stand 10 minutes before serving.

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

Steps:

• Preheat outdoor grill or preheat oven to 400 degrees F.
• Shuck corn. If desired, leave husks attached to cob to use as holders.
• In a small bowl, combine softened butter, chili powder, and cheese sauce mix or powdered cheese packet.
• Spread butter on corn and wrap each ear individually in foil.
• Place on grill and close lid or place in the oven. Cook 25 to 30 minutes, turning every 5 minutes, or until corn is tender. Remove foil and serve.

Steps:

• Heat a 4-quart pot with a tight-fitting lid over. Add oil and swirl to coat bottom of pot. Add 1 popcorn kernel to pot. If popcorn kernel sizzles immediately, add remaining kernels to pot, cover, and shake. Swirl pot over burner once or twice until kernels begin to pop. Cook, swirling continuously, until popping stops. Transfer popcorn to a large bowl.
• Pour melted butter over popcorn and toss to coat. Sprinkle with cheese and salt; toss until well combined.

Steps:

• Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
• Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.

Steps:

• Heat oven to 400°F.
• Whisk egg and milk in medium bowl until blended. Add muffin mix; stir just until blended. Stir in frank slices and chiles.
• Pour into 8-inch square pan sprayed with cooking spray.
• Bake 20 to 25 min. or until toothpick inserted in center comes out clean. About 5 min. before cornbread is done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
• Cut cornbread into 6 pieces. Serve topped with gravy.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch casserole dish.
• Place casserole dish in the preheating oven until butter is melted, about 5 minutes.
• Spread onion slices in the bottom of the casserole dish. Place cod skin-side down over onion. Sprinkle seasoned salt evenly on top.
• Mix mayonnaise, Parmesan cheese, provolone cheese, mozzarella cheese, and fresh parsley together in a bowl. Spread over cod.
• Bake in the preheated oven until cod flakes easily with a fork, 20 to 25 minutes.

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.

Steps:

• Bring a large saucepan of salted water to the boil. Plunge in the corn cobs and cook for 5 mins until slightly tender, then drain. Can be done a day ahead - put the corn in a roasting tin, cover and chill until needed.
• Season the corn, put on a hot barbecue and cook for 5 mins, turning regularly until it begins to blister and some of the kernels have popped and charred in places. Alternatively, heat a griddle pan over a high heat and griddle the corn for 4-5 mins each side for a similar effect.
• Brush on all sides with the melted butter, then scatter over the Parmesan and some black pepper.

Steps:

• In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving.