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Corny is Best! - 10163 recipes

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In a large stockpot, heat butter and oil over medium-high heat until butter is melted

  • 1/2 cup butter
  • 3 tablespoons Louisiana pecan oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound medium Louisiana shrimp, peeled and deveined
  • 1 pound Louisiana crawfish tails
  • 1/2 cup quick-mixing flour, such as Wondra
  • 3 quarts chicken broth
  • 3 large Yukon gold potatoes, peeled and cut into 1/4-inch chunks
  • 4 ears yellow corn, kernels cut off and cobs scraped (see note)
  • 1 tablespoon Cajun seasoning, such as Southern Cajun All Purpose
  • seasoning
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 cup half-and-half
  • 2 green onions, sliced
5/5 (7 Votes)

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If you've ever had the pleasure of visiting Jack Stack BBQ, you're probably familiar with this side

  • 2 tablespoons butter or margarine
  • 4 teaspoons all-purpose flour
  • 1/8 teaspoon garlic powder
  • 3/4 cup milk
  • 6 ounces sharp cheddar cheese, shredded
  • 3 ounces cream cheese, cubed
  • 3 (10-ounce) packages frozen whole kernel corn, thawed
  • 3 ounces ham, diced
4.7/5 (32 Votes)

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Corned Beef is great with cabbage and potatoes! Left overs are great for making Reuben sandwiches!

  • 5 pound piece of corned beef
  • dijon mustard
  • brown sugar
  • fresh bread crumbs
  • 8 to 12 small/medium-sized red new potatoes
  • 1 onion, cut into eighths
  • 4 to 5 carrots, peeled and cut into 2-inch sections
  • 1 head cabbage, cored and cut into eighths
5/5 (7 Votes)

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Mexican Cornbread Casserole is the epitome of comfort food

  • 2 boxes Jiffy cornbread mix
  • 1 can cream style corn
  • 2 chopped jalapenos
  • 6 ounces Mexican cheese or more
  • 1 1/2 pounds hamburger
  • 1 small onion chopped
  • 1 can Rotel tomatoes
  • 1 clove garlic
4.6/5 (37 Votes)

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To make the dipping sauces, mix together the ingredients for each sauce (in separate bowls) until well combined

  • Spicy Ranch Dipping Sauce:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/4 cup white sugar
  • 1 tsp ground cayenne pepper
  • 1 tsp smoked paprika
  • 4 tsp baking powder
  • 1 egg
  • 1 cup milk
  • Vegetable oil, for frying
  • 1 package (8 pieces) beef frankfurters
  • Eight 8'' wooden skewers (if skewers are thin, use two per corn dog)
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 package ranch dressing mix
  • Hot sauce, to taste
  • 2 Tbsp fresh parsley, chopped
  • Chili Mustard Dipping Sauce:
  • 1/2 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 1 Tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp honey
  • 1 Tbsp cider vinegar
  • 1 Tbsp green onion, finely chopped
4.5/5 (49 Votes)

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Preheat the oven to 350 degrees F

  • 1 pound fresh Mexican chorizo
  • 1 medium white onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups coarsely crumbled cornbread
  • 1/4 cup chopped fresh cilantro, plus more for garnish (optional)
  • 1/2 cup chicken stock (low-sodium store-bought is fine)
  • 1 tablespoon unsalted butter
  • Grated cotija cheese, for garnish (optional)
  • Total Time: 55 min.Prep20 min. Cook35 min.
  • Yield:3 cups.Level:Easy.
4.6/5 (38 Votes)

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Preheat oven to 425 degrees

  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil
4.6/5 (38 Votes)

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1. Preheat oven to 350 degrees F

  • For the Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 4 Green onions, white and light green parts only, chopped
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1/2 Cup basil
  • 2 garlic cloves
  • 2 limes, zest and juice
  • 1 Tbsp. maple syrup
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • For the Salad:
  • 18 large prawns, thawed, deveined, and rinsed
  • 2 cups raw corn off the cob, or frozen and thawed
  • 2 Tbsp. canola oil
  • 1 tsp. chili powder
  • 2 cups cooked black(Beluga), or green lentils, rinsed and drained
  • 1 red pepper, diced
  • 2 small cucumbers, diced
  • 1 cup cherry tomatoes, cut in half
  • 1/2 red onion, finely diced
  • 1 Tbsp. canola oil
  • Sea salt and ground black pepper, to taste
4.5/5 (48 Votes)

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This crisp, crunchy, chocolate-coated popcorn mixture is as satisfying as a mug of hot cocoa

  • 6 cups salted popcorn (remove any unpopped kernels)
  • 1 cup small pretzels, coarsely broken
  • 12 oz. semisweet chocolate, chopped
  • 1 1/2 cups mini marshmallows, divided
  • 1 cup milk chocolate chips, divided
4.5/5 (48 Votes)

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1. Heat the oil over medium-high heat in a large pot with a tight-fitting lid

  • 1/4 cup canola or other mild vegetable oil
  • 1/2 cup popcorn kernels
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
4.4/5 (53 Votes)

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Published: May 02, 2013

  • Ingredients
  • Ingredients
  • 1/2 c. brown sugar
  • 1/2 c. butter
  • 9-10 large marshmallows
  • 12 c. popcorn
4.5/5 (47 Votes)

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Pigs in a Cornfield is a hearty soup can be cooked in the oven or over coals while camping

  • Sliced jarred jalapenos to taste
  • Family size bag of frozen corn, thawed
  • 1 pound pork steaks, trimmed and cut into serving sizes
  • 2 packages Kielbasa sausage, sliced
  • 1/2 pound ground mild sausage, uncooked and broken into small chunks
  • 1 large onion, diced
  • 4 large russet potatoes, diced
  • 1 can creamy poblano and queso soup or Fiesta Nacho Cheese Soup
  • 1 can cream of onion soup
  • 1 can garlic mushroom soup
  • 1 can cream of chicken soup
  • Black pepper
  • Tony C’s seasoning
  • Chipotle seasoning
5/5 (6 Votes)

Any burning questions? Our chefs answer!

Pigs in a Cornfield Crawfish and Corn Chowder