Indian Baked Corn Recipes

BAKED CHICKEN AND CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread corn into the bottom of a baking dish; add chicken breasts. Cover chicken with butter, garlic, black pepper, and salt. Cover dish with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CORN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Cook frozen corn according to directions on package. (I just thawed and used without cooking.) When the corn is done, drain the water.
• 2. Add cream cheese, butter, sugar, parsley, garlic and salt. Mix all ingredients together until well blended. Pour corn mixture in 8x8-inch baking dish and bake for 30 minutes.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

BAKED CORN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
• Bake, uncovered, in preheated oven for 1 hour.

INDIAN BAKED CORN

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, cook the bacon until crisp.
• Add the onion, celery and bell pepper.
• Sauté for 2 minutes until low heat.
• Set aside.
• In a medium size pan, melt the 1/4 pound of butter.
• Add the milk, corn, jalapenos, pimentos, salt and sugar.
• Heat the mixture over low heat.
• Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
• Heat well, stirring frequently.
• Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
• Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
• Bake in a preheated oven until the crumbs are light brown.