Corn Crisps Recipe 445

Steps:

• Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
• Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

Steps:

• In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions. Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion] Repeat with the remaining batter.

Steps:

• Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Whisk together dry ingredients, then whisk in remaining ingredients.
• Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart.
• Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool.
• Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary).
• When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely.

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.