Creole Corn Recipes

CREOLE CRAB AND CORN CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes.
• Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds.
• Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes.
• Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer.
• Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth.
• Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes.
• Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

CREOLE CREAMED CORN

Steps:

• Mix sugar, cornstarch and seasonings together and set aside.
• Take 2 cups of corn and puree in a blender, set aside.
• In a large pot over medium heat melt bacon grease and a stick of butter.
• Add all the corn, including the pureed corn to the pan and mix well.
• Add seasoning mixture to pan, mix well.
• Add heavy cream and hot sauce, mix well.
• Cook over medium low for about 30 minutes or until corn is tender.
• Add sharp cheese if desired, mix well.

CREOLE CORNBREAD

Steps:

• In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

CREOLE CORN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving drippings., Saute onion and peppers in drippings until tender. Add tomatoes and bay leaves. Cook, uncovered, over medium-low heat for 10 minutes. , Add corn; simmer, uncovered, for 10 minutes or until corn is tender. Discard bay leaves. Stir in seasonings. Sprinkle with bacon.

CREOLE CORN AND SHRIMP SOUP

Steps:

• Gather the ingredients.
• In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color . Don't let it get too dark.
• Add the chopped onions and garlic and cook until the onions are softened.
• Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.
• Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
• Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.
• Season the soup with kosher salt and freshly ground black pepper to taste.
• Serve the soup hot and enjoy! This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread. Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.

CREOLE SKILLET CORNBREAD

Steps:

• Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven for 5 minutes.
• Meanwhile, whisk flour, cornmeal, brown sugar (if using), baking powder, Creole seasoning, salt and baking soda together in a large bowl. Slowly add ¾ cup buttermilk, stirring with a wooden spoon until just combined. Whisk the remaining ½ cup buttermilk, oil, eggs and corn together in a measuring cup and stir into the batter. The batter should be fairly thick.
• Carefully remove the preheated skillet from the oven and pour in the batter. Bake until golden on top and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack for at least 5 minutes before slicing into wedges and serving.

CORN OKRA CREOLE

Steps:

• Heat oil and butter over medium heat in a large skillet. Add green pepper and corn and cook until starting to soften, about 3 minutes.
• Add okra and corn and cook, stirring occasionally for 8 minutes.
• Add diced tomatoes, tomato paste, Creole seasoning, thyme and hot pepper sauce. Let simmer for about 3 minutes.
• Add salt and pepper to taste.

CREOLE CORN

Steps:

• Fry bacon pieces.
• Add corn, tomatoes, green pepper, onion and
• okra, if using.
• Cook 30 to 45 minutes so as not to be soupy.

CREOLE CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Add 1 tbsp of oil to the cast iron skillet and heat over medium heat.
• Add the jalapeno, onion, and bell pepper and cook over medium heat until onions are translucent and tender.
• Remove the vegetable mixture of heat and transfer to bowl.
• Wipe out cast iron skillet and add one tbsp of oil back in. Put it in the oven for 10 minutes.
• In a medium bowl, mix the cornmeal, baking powder, baking soda, creole seasoning, and pepper together, combining well.
• Add buttermilk, corn, eggs, and the remaining 4 tbsp of oil. Mix until combined.
• Add the vegetables and cheese and fold in gently.
• Remove skillet from the oven and add the cornbread mixture.
• Bake until golden brown and an inserted toothpick comes out clean. Approximately 40 minutes.
• Allow to cool for about 10 minutes. Cut and serve.

EASY MAQUE CHOUX

Steps:

• In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute.
• Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer. Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated. Adjust seasoning to taste, adding Creole seasoning, if desired. Allow to rest about 5 minutes to allow the mixture to thicken before serving.

CREOLE CORN CASSEROLE

Steps:

• Preheat oven to 400-degrees.
• Prepare a 9x9-inch baking dish (lightly grease and flour).
• Place all five ingredients into a bowl and mix thoroughly.
• Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
• Options:.
• The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
• The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

CREOLE CORN MUFFINS

Steps:

• Mix eggs, milk and shortening. In another bowl, combine remaining ingredients. Add milk mixture and stir just to mix (there will be lumps). Pour into greased muffin cups and bake in preheated 400 degree F. oven 25 to 30 minutes, or until done.