Creamed Corn Bread Cases Recipes

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat oven to 425 degrees. Brush an 8-inch-square baking pan with butter. Set aside.
• Combine flour, cornmeal, baking powder, and salt in a medium mixing bowl.
• Whisk together milk, sour cream, egg, sugar, and butter in a small bowl. Stir in creamed corn. Fold wet ingredients into dry ingredients until well combined.
• Pour batter into prepared pan, and bake until set and golden brown on top, about 30 minutes. Cool slightly on wire rack before cutting into squares.

Steps:

• Cut the crusts from your bread, and the tips off the corners.
• Spread with margarine, very lightly.
• Press, butter side down, into a 12 hole muffin tin, or a tart pan.
• Bake at 180°C for about 15 minutes, until the breadcases are dry. (These can then be frozen for a few months).
• Melt your butter and oil over medium heat, using a medium sized fry pan.
• Add the diced bacon and diced onion and saute for about 5 minutes, then add the garlic and saute a minute longer.
• Using a metal strainer, strain the bacon and onion mixture.
• In a middle size heavy saucepan, measure in 2 tablespoons of the strained oil, and the bacon mixture. (if you need to add oil to make up the 2 tablespoons, that's fine).
• heat until sizzling, then stir in 2 tablespoons of the plain flour, stirring with a wooden spoon.
• When the flour is absorbed, add another tablespoon, stir until you cant see any flour, and then sprinkle the last spoonful, stirring until it is totally absorbed. (all flour is different, you only need enough to absorb all the flour, without white "bits").
• Keep stirring and add 1.5 cups of milk.
• Stir briskly until the mixture thickens, and there are no lumps.
• Add the last cup of milk.
• Allow to cook for about 2 minutes, stirring constantly.
• Take off the Heat and add the cheese and mustard, stirring until the cheese has melted. (the mustard brings out the flavour of the cheese, but if you don't like it, you can leave it out).
• refrigerate the mix till serving time.
• Put the bread cases onto a tray, and fill with the cheese mixture. You may like to sprinkle a little more cheese on top, either Cheddar or Parmesan.
• Bake at 180°C for about 15 minutes.
• Leave to cool slightly before serving.
• You can make a heap of variations to this recipe, like replace the bacon with a small tin of savoury tuna or salmon, or leave out the bacon and add chopped smoked salmon with the cheese.

Steps:

• Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
• Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
• Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

Steps:

• Spread bread with butter.
• Remove crusts.
• Cut into rounds and use to line patty tins, buttered side down.
• Bake at 190°C degrees for 10 minutes until crisp and lightly golden.
• Fill with hot filling and serve.
• -------Filling------------.
• Heat oil in a frying pan and sauté onion until clear.
• Add the corn.
• Chop ham into small cubes and add to corn with the parsley.
• Heat until bubbling.
• Fill bread cases.
• Other filling ideas: Curried egg mayonnaise, guacamole and salsa, smoked fish in parsley sauce.

Steps:

• Using electric knife remove crusts.
• Press slices into patty tins, brush with butter.
• Bake in moderate oven 180degC (350degF)(lower if fan forced) 12 - 15mins or until golden brown.
• Allow to cool in tins.
• Basic white sauce; melt butter and whisk in flour, cook for 1 minute; add milk slowly, off stove, while whisking; put back on stove and heat to boiling, whisking all the time; add mustard, pepper, salt, paprika, parsley and shallots - and whatever other ingredients you wish.
• Spoon prepared filling into cases, place on oven trays.
• Bake 180degC (350degF) unless fan forced, 12 mins or until filling is heated through.
• Salmon filling; Add salmon, and cheese if you are using, to basic filling.
• Asparagus filling; Stir until cheese melts so work quickly before basic sauce gets cool; add to basic sauce.

Steps:

• Remove crust from bread flatten bread with a rolling pin and cut bread into rounds using a 7cm plain cutter.
• Press bread rounds into greased patty pans and brush bread cases with melted butter.
• Bake in a moderately hot oven for about 15 minutes or until lightly browned. Let cases stand in pans for 5 minutes before removing.
• Serve bread cases with warm ham and corn filling decorated with red strips of pepper if desired.
• Ham and Corn Filling (Can be done in microwave).
• Melt butter in a medium saucepan add shallots and leg ham stir over a low heat until shallots are just soft. Add flour, stir over medium heat for a further minute and gradually stir in milk, stir over low heat until mixture boils and thickens stir in corn kernels. I pop the filled cases back in the oven for a few minutes before serving, but you dont have to.