Creamed Corn Parsley Bacon On Muffins Recipes

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

Steps:

• Fry bacon in a non-stick pan until crisp; drain.
• Heat corn in a pan over a low heat, add in bacon & parsley.
• Spread muffins with butter and top with corn mixture.
• Serve garnished with extra parsley if desired.

Steps:

• Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
• Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
• Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

Steps:

• In a large skillet, saute onion in butter for 3 minutes.
• Add corn; saute 1-2 minutes longer or until onion and corn are tender.
• Stir in the cream, broth, bacon, and pepper.
• Cook and stir for 5-7 minutes or until slightly thickened.
• Stir in cheese and parsley.

Steps:

• For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins.
• For Muffins: Preheat oven to 375°F & lightly grease 12-ct muffin tin (or spray w/PAM).
• Combine flaked salmon, corn, parsley & red bell pepper in a sml bowl & set aside.
• Sift flour into a med-sized bowl & rub in butter.
• Add milk, buttermilk + egg & stir till combined. Add salmon mixture & stir till combined.
• Spoon mixture equally into 12-ct muffin tim, sprinkle w/cheese, bake for about 30 min & serve w/cheese spread.
• NOTE: The recipe noted that "Muffins are best eaten hot from the oven, but can frozen for up to 2 months".

Steps:

• Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
• Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
• In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
• Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.

Steps:

• Preheat oven to 200°C.
• Oil 12 hole muffin pan.
• Mix polenta and milk in small bowl, cover and stand for 20 minutes.
• Meanwhile cook bacon in skillet, stirring, for 2 minutes.
• Add green onions to skillet, stirring, cook for another 2 minutes.
• Remove from heat and let cool for 5 minutes.
• Sift flour and sugar into large bowl.
• Stir in corn kernels, cream corn and bacon mixture.
• Add melted butter, eggs and polenta mixture.
• Mix muffin batter only until just combined.
• Spoon 1 tablespoon of the batter into each prepared muffin pan.
• Place 1 piece of cheese into the center of each muffin pan hole.
• Divide remaining batter among muffin pan holes.
• Sprinkle grated cheese over each muffin.
• Bake uncovered in oven for about 20 minutes or until muffins are well risen.
• Turn muffins onto wire rack.
• Serve warm.

Steps:

• In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.