Corn Custard

Corn Custard

I love corn and Tall Cool One doesn't care for it all that much, so I'm always looking for new ways to have it for din-din.  This is an excellent side dish that goes good with chicken... yum yum.  Hope you like it. 

6 oz cream cheese

15 oz can cream corn

1 cup frozen corn

½ cup corn meal

½ cup chopped onion

½ cup chopped hot peppers

2/3 cup milk

1 egg

1 tbsp butter

½ cup shredded cheddar cheese

Fresh ground black pepper

Preheat oven to 350°

Grease 1 quart baking dish

Melt butter in medium skillet and cook onions and peppers in butter until tender.  Add frozen corn just to heat. 

Beat egg in medium mixing bowl and add cream cheese and mix to combine.  Add milk, corn meal and cream corn and blend well.  Stir in onion mixture.  Pour into grease baking dish and sprinkle with cheddar cheese.  Bake at 350° for 50 minutes.  Let stand ten minutes before serving.

© Crackerberries 2013

Corn Chowder

Specialty Corn Chowder

1 Small hunk of salt pork, chopped

2 medium onions, peeled and coarsely chopped

2 lbs red potatoes, peeled and coarsely chopped

1 large carrot, shredded

1½ cups frozen kernel corn

1 can cream style corn

1 small sweet red pepper chopped

1 cup half and half

½ cup milk

3 tbsp butter

½ tsp celery salt

Fresh ground pepper

Sauté salt pork and onion together in Dutch oven while peeling potatoes or until onions are golden.  Add to onion and pork and barely cover with water.  Cook 15-20 minutes until potatoes are tender. 

Drain off most of the water and add remaining ingredients and cook until hot and slightly bubbly.  Serve with Saltine crackers.  This gets thicker as it matures in the fridge the next day.  Some meals just taste better after they sit for a day, this is one of them. 

© Crackerberries 2012

Chicken Corn Enchiladas

Chicken Corn Enchiladas

1 cup great northern beans

4 cups water

½ cup maple syrup

½ tsp chili powder

½ tsp cumin

½ tsp celery seed

½ tsp garlic powder

½ tsp dry mustard

1 bay leaf

Combine above ingredients in slow cooker on low for 8-9 hours. Remove bay leaf.

1½ cups diced cooked chicken

3 pieces bacon, cooked and crumbled

1 onion, chopped (reserve ¼ for topping)

½ red bell pepper, chopped

1 tbsp oil

8 corn tortillas

Preheat oven to 375º.  Sauté onion and pepper in skillet for 3-5 minutes, add chicken and bacon and cook a few minutes longer.  Add to beans and stir to combine.  Spoon onto corn tortillas and carefully roll and place in lightly greased baking dish seam side down.  Bake at 375º for 20 minutes until slightly crispy.

Melt butter in sauce pan over medium high heat; add flour and stir, pour in chicken broth slowly, stirring constantly until thickened, add cheese and stir to combine.  Pour over top of baked enchiladas and sprinkle with chopped jalapeño and onion.  Bake 10-15 minutes longer at 375º.  Cool 5-10 minutes before serving.

2½ tbsp butter

2½ tbsp flour

1 cup chicken broth

½ cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

1 jalapeño pepper, diced

 Crackerberries 2011