SCALLOPED CORN
White Cheddar cheese and buttery cracker crumbs top this classic side made from frozen sweet corn and creamy half-and-half.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
- Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
- Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.
GREEN-PEPPERCORN CORNMEAL CRACKERS
Provided by Ruth Cousineau
Categories Blender Bake Cocktail Party Cornmeal Engagement Party Buttermilk Gourmet
Yield Makes about 60
Number Of Ingredients 12
Steps:
- Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
- Preheat oven to 350°F with racks in upper and lower thirds.
- Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
- Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
- Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
- Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.
OLD-FASHIONED SCALLOPED CORN
Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.
Provided by Cali
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
- In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
- In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g
CORN CRACKERS
I love homemade crackers. You can make them any size and shape and have control of what their flavor will be. These are fun to serve in a basket as an appetizer for a dinner party, but also my kids think they are pretty cool to have at lunch. They taste great alone or w/ a soft cheese spread.
Provided by startnover
Categories Lunch/Snacks
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 6 ingredients.
- Pour boiling water over this and mix well.
- Then incorporate egg, butter, and cheese.
- Drop by tablespoon onto a parchment lined baking pan, spread thin w/ a flat knife and bake 325 for 20-25 minutes.
- Allow to cool 30 minutes.
Nutrition Facts : Calories 52.3, Fat 2.2, SaturatedFat 1.2, Cholesterol 17.6, Sodium 111.2, Carbohydrate 7, Fiber 0.6, Sugar 0.3, Protein 1.4
CHEDDAR CORNMEAL CRACKERS
Categories Blender Bake Vegetarian Quick & Easy Cheddar Cornmeal Gourmet
Yield Makes about 10 crackers
Number Of Ingredients 9
Steps:
- In a blender blend together the cornmeal, the flour, the salt, the sugar, and the baking powder, add the water, the butter, and the egg, and blend the mixture for 15 seconds. Scrape down the sides, add the Cheddar, and blend the batter for 5 seconds, or until it is combined well. Spread 1/4 cup measures of the batter into 4-inch circles on buttered sheets and bake the crackers in batches in the middle of a preheated 400°F. oven for 6 minutes. Turn the crackers and bake them for 5 to 6 minutes more, or until they are crisp. The crackers keep in an airtight container for 1 week.
CORN CASSEROLE WITH CRACKERS
This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!
Provided by HJP
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
- Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 43.8 g, Cholesterol 37.7 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 741.8 mg, Sugar 6.5 g
SPICY CORNMEAL CRACKERS
From the Baker's Dozen cookbook. Beautiful crackers! You may cook both sheets of crackers at once if you have 2 baking stones, however, halfway though the baking time, switch the sheets so that they bake more evenly. If you allow for the dough to chill for 1hr+ it may crack and need to sit for 10 minutes to lose its chill. Overmixing the dough will make your crackers tough, so be careful! Prep time does not include chilling.
Provided by Roosie
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
- In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
- Turn the machine onto low and pour in flour mixture.
- Blend just until the dough comes together.
- By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
- Mix oil and water in a separate medium bowl.
- Make a well in the flour mixture and pour oil/water into the center.
- Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
- On a lightly floured surface, pat dough into a flat rectangle.
- Wrap in plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 500°F.
- If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
- Place the rack in the center of the oven.
- Line 2 large baking sheets with parchment.
- Remove from refrigerator and dough into 2 equal pieces.
- On a lightly floured surface roll dough into a 16x12 inch rectangle.
- (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
- Poke each rectangle all over with a fork.
- If you would like consistent shapes, score lightly with a sharp knife.
- Mist with water and sprinkle with the course salt.
- Bake for about 10 minutes until dough is set- one sheet at a time.
- Transfer on the paper onto a rack to cool.
- Let cool completely, then break into irregularly shaped crackers or break at score marks.
- Store into an airtight container for up to 3 days.
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