Honey Crackle Corn Recipes

Steps:

• Prepare two sheet pans of foil muffin cups (patty pans).
• Separate the paper liners from the foil.
• Pour the entire contents of corn flake package into a very large bowl.
• Set oven to 350* F.
• In a small saucepan, melt the honey, butter and sugar on medium heat.
• Do not let it boil: you only want a warm liquid.
• Pour onto the corn flakes.
• Mix well with a spatula.
• Really, really well.
• You mix and mix until every one is coated, about 10 minutes.
• Lots of little hands can help.
• The raw mixture is pretty yummy too.
• Over-fill each foil cup.
• Set touching each other on the tray.
• Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
• It will depend on your oven and where your trays are.
• If you prefer them less crunchy, take them out a couple of minutes early.
• Cool.
• Eat.

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

Steps:

• Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
• Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
• Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
• Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
• Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.