Corn Crack Recipes

OUT-OF-THIS-WORLD CORN DIP

Steps:

• In a large bowl, mix all ingredients except chips.
• Chill two hours to overnight. Serve with Frito Scoops corn chips.

{AWARD WINNING} "CRACK DIP"

Steps:

• Combine all of the dip contents together and place in the fridge. I suggest making it 12 hours ahead, or even the day before. The flavors just keep getting better and better! Serve with tortilla chips!

CREAMY CROCK POT CORN

Steps:

• Place corn in crock pot
• Cut butter and cream cheese into cubes and place in crock pot
• Add sugar, salt and pepper
• Stir well
• Cover and cook on low for 4 hours or high for 2 hours
• Stir at least once half way through cooking time

WHITE CHOCOLATE PUFF CORN CRACK

Steps:

• Pour the Puffcorn into a large mixing bowl. Spread some waxed paper out on your counter or table.
• Break the almond bark into pieces and place it in a glass bowl. Cook in the microwave at half power, stirring every 30 seconds until melted and smooth.
• Pour the melted white chocolate over the puffcorn and stir till coated evenly.
• Spread onto waxed paper. If desired, add sprinkles. Let sit till hardened.

CORN CASSEROLE WITH CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
• Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

CRACK CORN DIP

Steps:

• Place all the ingredients in a bowl.
• Give a good stir.
• Refrigerate for 6 hours.
• Serve cold.
• Store covered in the refrigerator for up to 3 days.

TRADITIONAL CRACKED CORN MOONSHINE RECIPE

Steps:

• Pour six gallons of filtered water into your large pot and heat to 165°F. Once you have reached 165°F, turn off the heat and add your cracked corn.
• The reason that you need to have your corn ground is that it needs to release its starch. Once you have added your corn, stir it for about 20 seconds every 5 minutes. Monitor the temperature. Once it lowers to 150°F you can add the crushed barley. Stir so it is well incorporated.
• Malted barley is an important ingredient because its enzymes are necessary to convert your starches into sugar. After you have added your barley and stirred your mash you can turn off the heat. At this point, we want to cool our mash to room temperature or 70°F.
• At this stage, it is not necessary to strain your mash. However, we find it easier to strain our mash using a cheesecloth and clean hands (to squeeze it out) once our mash is cool. Otherwise, you can strain your mash after fermentation using the same method.
• Temperature plays an important role in making moonshine. Before adding your yeast, you need to make sure your mash has cooled to 70°F. As well as the correct temperature, your mash needs oxygen for the fermentation process.
• With a large recipe like this one, you will need to pour your mash between your fermentation bucket and your pot about 5-10 times in order to aerate it. This process will provide the oxygen necessary to help the yeast do its work. Once you have aerated your mash (finish with the mash in your fermentation bucket) and add your yeast. Place an airtight lid and airlock in place.
• Let it ferment in an area with a constant temperature between 70°F and 75°F for about 10-14 days. Watch your airlock for a cease in activity for about two days before distilling
• Run your still as per its instructions. For information on how to fractionate your run, check out our How to Make Moonshine Guide.

CORN CRACKERS

Steps:

• In a large bowl, mix first 6 ingredients.
• Pour boiling water over this and mix well.
• Then incorporate egg, butter, and cheese.
• Drop by tablespoon onto a parchment lined baking pan, spread thin w/ a flat knife and bake 325 for 20-25 minutes.
• Allow to cool 30 minutes.

MEXICORN CRACK DIP - MEXICORN DIP WITH ROTEL RECIPE

Steps:

• Mix all ingredients until fully incorporated.
• If possible, refrigerate for a couple hours before serving.
• Optional: top with additional chopped green onions.
• Serve with tortilla chips or as a sauce in your favorite taco recipe.

CARAMEL CRACKED CORN

Steps:

• 1. Pre heat oven to 250 degrees
• 2. In a large deep aluminum roasting pan pour in: bag of puffed corn 1 c. nuts (if using) Set aside.
• 3. In a heavy 4-quart saucepan over medium-high heat add: 2 c. packed brown sugar 1 c. unsalted butter 1/2 c. light corn syrup pinch of salt Stir until everything is melted and blended. Start a 5-minute timer when the mixture has come to a bubbly boil around the edge of the pan. Boil for the 5 minutes and stir constantly.
• 4. Remove from heat after 5 minutes and stir in: 1/2 tsp. baking soda 1 tsp. vanilla extract Pour hot sugar mixture over puffed corn and stir.
• 5. Place into the oven and bake for 1 hour. Stir the caramel corn every 15 minutes. Let the corn cool and place into clear bags tied with a bow or set it out in a bowl for a party and watch everyone go insane for this sweet snack!

CORN CRACK

Steps:

• Be sure to scrape down the cobs well using the back of a knife to get all of the corn juice. Stir into the corn, the flour, sugar, salt, white pepper, baking powder and butter. Beat eggs well then stir into half-n-half, then stir that into the corn mixture. Pour the mix into a 9x12 Pyrex baking pan. Bake in oven at 375 for one hour. Serve immediately.