What recipe can I cook with a tin of creamed corn?

Answer 1

You could add it to a corn bread batter and bake it. The creamed corn will add a sweetness and moisture.

Or you could make this corn pudding

This corn pudding is very tasty, and it's the perfect accompaniment for a roast or baked ham.
INGREDIENTS:
4 tablespoons butter
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1 can (approx. 15 ounces) cream-style corn
1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen thawed
3 eggs, separated

PREPARATION:
Heat oven to 350°.
Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened.

Mixture will be thick. Remove from heat and stir in cream-style and kernel corn. Lightly beat egg yolks, and then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven. Add hot water to the large pan to a depth of about 1 inch. Bake for about 45 minutes.
Serves 6.

Answer 2

Scalloped Corn
1 can cream style corn
1 cup cracker crumbs
2/3 cup shredded cheddar cheese
1/4 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon salt
1/4 teaspoon paprika
2 eggs, beaten
2 tablespoons melted butter
1 cup milk


Combine all ingredients. Pour into greased 1 1/2 quart casserole dish. Bake at 350° for 50 to 55 minutes.

Answer 3

Creamed Corn Souffle

1 slice white bread
1/4 cup water
1 (15-ounce) can cream-style corn
1/2 cup whole milk or half-and-half
3 large eggs, separated
2 tablespoons butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt


Preheat the oven to 350°F (175°C). Butter a 1 1/2-quart casserole.
Soak bread in water; squeeze dry. Place in a large bowl and mash with a fork. Add corn, milk, egg yolks, butter and flour. Stir until well blended.
In a medium bowl, beat egg whites into soft peaks. Sprinkle in salt. Beat into stiff peaks. Gently fold egg whites into corn mixture. Pour into prepared pan and bake 30 to 40 minutes or until knife inserted in center comes out clean and dry.
Makes 6 servings.

http://www.cooksrecipes.com/breakfast/creamed_corn_souffle_recipe.html

Answer 4

Cheesy Creamed Corn Casserole
1 stick butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 –14.5 oz. can creamed corn
1/3 cup yellow cornmeal
¼ t salt
¼ t pepper
1 cup cheddar cheese, shredded
In a medium sauté pan, heat 2 T of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese, onion and peppers. Turn into a 2-quart buttered baking dish. Bake in a preheated 350º F. oven for 30 to 35 minutes, until puffed and golden. 8 Servings

Answer 5

Corn Casserole
!/2 cup of butter, softened
1 cup of sour cream
1 egg
1 box jiffy corn muffin mix
1 16oz. can whole kernel corn, drained
1 16oz. can cream style corn
Mix togeather butter, sour cream and egg. Add corn and mix well. Add muffin mix. Pour into greased 2-quart casserrole dish. bake at 375 degrees for 1 hour or untill puffed up and golden brown.

Answer 6

Creamed corn!

Yum.

Answer 7

us must make Corn Custard Pudding. its delicous! make custard pudding as per recipe box, add in the tinned corn.keep stirring until it thickens. serve cold.yummy...

Answer 8

add it to a box of yellow muffin mix - and have
corned muffins

mmmMMMMmmmmMMMMMmmm good -

I'll put the butter out - if you'll heat up to oven!

Answer 9

Creamed Corn I

3 Tbs butter
3-Tbs flour
2 - 16 oz bags of frozen corn
1 can (12 oz) of skimmed, evaporated milk
1 tsp salt
6 tsp sugar
white or cayenne pepper to taste

Melt butter in large Sauce pan, add flour and mix well. Add milk, salt, sugar and pepper. Stir until all lumps are out. Add corn and cook until it thickens.



Creamed Corn 2

2 Tbs butter
2-Tbs flour
1 - 16 oz bags of frozen corn
4 Ozs Heavy Cream
4 Ozs Milk
1/2 tsp salt
3 tsp sugar
white or cayenne pepper to taste

Melt butter in large Sauce pan, add flour and mix well. Add milk, salt, sugar and pepper. Stir until all lumps are out. Add corn and cook until it thickens.

Casserole

Fix up one of the recipes above. Sprinkle top with parmesan cheese and put in oven for 30 minutes.

Creamed Corn 3

CREAMY HERBED CORN


2 tablespoons butter or margarine
1 package (3 ounces) cream cheese, cut into 1-inch cubes
2 cans (11 ounces each) whole kernel corn with red and green peppers, drained
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1/8 teaspoon dried sage leaves
1 cup diced tomatoes
1/2 cup sliced pimiento-stuffed green olives

In a medium saucepan, combine the butter and cream cheese; cook over medium heat until the butter melts and cheese softens, stirring constantly.

Add the corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover and simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally.

Add the tomatoes and olives; cook and stir 1 minute.

Makes 6 servings; 2/3 cup each.

4.Corn Pudding

1 can cream corn
1 can sweet corn with fluid
1 Cup milk
2 eggs
1 cup crushed crackers ( saltines are good but everything is better on a Riz)
1 Cup diced onion
1 cup shredded Mild Cheddar

Preheat oven 350 degrees
Pam a 8 inch baking dish.
Beat milk and eggs in a large bowl, mix in everthing else.
bake 30-45min
should be moist but not dry or wet.
5.In Australia toasted sandwiches with sealed edges are called jaffles and sandwich toasters makers, which are now electric, are called jaffle irons. These are named after the original jaffle iron, which was a long-handled hinged iron implement for toasting sandwiches in a campfire.
10 min 5 min prep
Change to: Jaffles US Metric
180 g tuna in water
125 g creamed corn
1 tablespoon green onions, sliced
pepper, to taste
4 slices bread
butter or margarine, to coat
Plug in the sandwich maker to heat up.
In a small mixing bowl combine drained tuna with creamed corn, green onions and pepper.
Spread butter onto one side of the bread.
Place 2 of these bread slices into the jaffle maker, butter side down. Top with tuna and corn filling.
Place remaining slices of bread on top, butter side up.
Cook until browned to your liking

Answer 10

Chicken and sweet corn soup - Chinese style!