Whole kernal or cream corn? For cornbread.?

Question

I went to this BBQ last summer, and there was corn bread, but it had real corn in it, which corn? How much? And also any good recipes for homemade chili?

Answer 1

CORNBREAD CORN

1 can corn, drained
1 stick butter
1 onion, chopped
1 can cream corn
1/2 c. water or liquid from corn
2 eggs
1 pkg. cornbread mix

Mix all ingredients together and put in casserole dish and bake at 400 degrees for 1 hour.

HOMEMADE CHILI

1 1/2 lbs. ground beef
1 med. onion
1 green pepper
2 tbsp. chili powder
1 can of pork and beans
2 c. tomato sauce
1/4 c. sugar
1 tbsp. salt
1 tbsp. black pepper
3 c. rice uncooked

Saute ground beef, onion, green pepper, salt and black pepper in a large skillet until done. Pour off excess grease. Add chili powder, tomato sauce, pork and beans and sugar. Cook on medium heat for 20 minutes.

Answer 2

INGREDIENTS
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

When I make this, I omit the jalapenos and onion.
My chili isn't really homemade, everything is out of a can but it taste great.

2 cans chili magic
2 cans kidney beans
2 cans diced tomatoes
2 lbs ground hamburger meat

Mix all together and heat through, serve with corn bread, cheese and sour cream.

Answer 3

Just depending on the recipe you have, you can use either one. I dont think they are interchangeable though, because creamed corn has a lot more liquid than kernels, because you will drain all the liquid out of them. If you use creamed corn in a recipe, your bread will be much denser and moister. Whereas if you use kernels, it will just give it a chunkier texture. As for the chili, if you find a good recipe, let me know!

Answer 4

Either corn will work. Just make sure that you bake bread in an iron skillet that has been oiled and set in the hot oven for about 5 minutes b4 pouring in the batter. This step will give the bread a great crust on the bottom. YUM!

Answer 5

Cream corn

Answer 6

Whole kernal corn is easy to slice off of the cob with a sharp knife. I definitely prefer using the whole kernal in my cornbread, corn cakes, etc. whenever corn is in season.

Answer 7

Cream style corn would be best as it will marinate the corn meal much faster.

When adding other liquids to the batter you will have to reduce some to compensate for the water in the creamed corn.

Do not make the batter to stiff as it will crumble. likewise, too much liquid and the bread will sink in the middle and be too wet.

Answer 8

Try using both. The creamed corn will make the cornbread moist and you will also have the kernels in there. It is so good.

Answer 9

Creamed corn works best just bcuz it will stay in the bread when u bite/cut it. But I hv used whole also n it works well enough.

Answer 10

unique recipe makes 8 servingsChange Servings 5 tablespoons margarine, softened a million/4 cup masa harina a million/3 cup white sugar a million/2 cup water 2 cups frozen or clean decrease off the cob entire-kernel corn, thawed a million/2 cup cornmeal a million teaspoonbaking powder a million/2 teaspoon salt 4 teaspoons milk guidelines a million. In a medium bowl, blend mutually the margarine, masa flour, and sugar until mild and fluffy. In a nutrition processor or blender, mixture one cup of the corn kernels with the water and cornmeal purely until gentle. Stir into the masa mixture. blend in the relax corn, baking powder, salt, and milk until the batter is gentle. Pour right into a double boiler. 2.place the tomalito over a extensive saucepan of simmering water, and cover tightly with aluminum foil. Steam for fifty to 60 minutes, or until business enterprise. verify water at times, and top off if mandatory. Stir pudding until now helping grant it a persevering with texture. Serve in small scoops.