Nanny Annies Baked Corn Recipes
SUNNY'S EASY BAKED SWEET CORN
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
- In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
- Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.
NATINA CORN
Provided by Sunny Anderson
Categories side-dish
Time 23m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a saucepan on medium-high heat, add the butter, chicken stock and thyme. Simmer until the thyme wilts slightly, about 8 minutes. Add the corn and stir to break up any chunks. Simmer for about 10 minutes. Remove from the heat, remove the sprigs of thyme, add the sour cream and season with salt and pepper. Stir to blend, and then serve with a dash of cayenne pepper.
NANNY ANNIE'S BAKED CORN
My mom, better known as Nanny Annie, makes this dish every holiday. It's a family favorite even for the 'picky' family members! And so easy to prepare! Enjoy...
Provided by Jessica4NYY
Categories Corn
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350 degrees.
- Cream the eggs, sugar, flour, and salt with hand mixer until well-blended.
- Add 4 cups of whole milk and 4 tbsp melted butter. Mix well.
- Drain the cans of corn and pour into casserole dish.
- Add creamed mixture over corn.
- Bake 45 min to 1 hour until lightly browned and firm in the middle.
Nutrition Facts : Calories 613.6, Fat 20, SaturatedFat 9.5, Cholesterol 177.6, Sodium 214.6, Carbohydrate 101.4, Fiber 8.2, Sugar 34.5, Protein 19.7
NANNY'S CORNBREAD
My grandmother baked this cornbread in a black iron skillet in a wood-burning stove. It was absolutely delicious, with a crisp, crunchy bottom crust and a moist tender inside. Great served with pinto beans, cold milk and green onions.
Provided by Chef Kathy
Categories Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
- In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
- Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
- Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.
Nutrition Facts : Calories 202.3, Fat 9.2, SaturatedFat 3.4, Cholesterol 50.8, Sodium 449.4, Carbohydrate 24.8, Fiber 1.9, Sugar 2.4, Protein 5.6
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