Taco Cornbread Casserole

A few weeks ago I joined a pyrex group on facebook and one of the popular things is to show "pyrex in action" in meal prep or with a finished casserole.  Earlier this week I saw this dish and while nobody included a linked recipe, they did say how they made it (as a side note, I must remember to save things like this so I don't spend an hour hunting for the post to find said directions).  So this is how I made it, although you can add tomatoes to the taco meat mixture if you want.

Ingredients:
1 pound or so of ground beef
1 packet of taco seasoning mix
3/4 cup water (per packet)
1 onion
1 can of black beans, drained and rinsed
1 can of whole kernel corn, drained
1 cup of shredded taco cheese
1 package of corn bread/muffin mix (the small Jiffy type)
1 egg (per box)
1/3 cup milk (per box)
shredded cheese
part of can of green chilies

Cook ground beef, adding onion as it cooks, drain and add the taco seasoning mix and water and cook as per the packet.  While it simmers, mix corn bread, adding green chilies (I didn't want to overwhelm the dish so I only used part of the can, you may wish to add the whole can or none) and approximately a handful of cheese.  Add the black beans, corn, and cup of shredded cheese to the taco meat.  Place taco meat in a 2 qt / 8x8 size dish, spread cornbread evenly over top.  Cook in preheated oven according to the cornbread directions.  Serve on a bread of lettuce with sour cream and more shredded cheese on top as desired.

Fiesta Corn Chip Salad

OK, this sounded a little odd, but I took a chance on it.  And oh. my. GOD.  It is GOOD!  It makes a lot, so cut it down a little if you're not having a cookout!  We ate it for three days.  (And yet, I never got a picture of it!)

To keep the chips from getting soggy, I kept them separate and just added them to the amount we were planning to eat right away, rather than add them all at once since I knew we wouldn't eat it all in one sitting.

This recipe comes from Taste of Home Simple & Delicious, June/July 2012.

Fiesta Corn Chip Salad

2 cans whole kernel corn, drained (15.25 oz each)
2 cups shredded Mexican blend cheese (8 oz)
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 tsp salt (I skipped it, didn't miss it)
1/8 tsp pepper
1 9.25 oz chili cheese flavored corn chips, crushed but still in big pieces

Mix all ingredients except corn chips in a large bowl.  Chill.  Stir in chips just before serving.

Shrimp and Corn Chowder

Yes, ANOTHER corn chowder recipe!

This one has white wine and shrimp in it.  And it was FABULOUS.  It comes from the September 2011 issue of Woman's Day. 

We ate it with a simple salad and cheddar-garlic biscuits Chris made -- the recipe for that is on the Bisquick box.  They were possibly THE BEST biscuits I've ever had.  Ever.

Shrimp and Corn Chowder

4 oz sliced bacon
2 Tbsp olive oil
1 onion, chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 lb potatoes, peeled and diced
1 cup dry white wine
2 stalks celery, thinly sliced
1 cup corn kernels (cut fresh from 3 small ears or frozen and thawed)
3/4 lb medium peeled and deveined shrimp (I buy cooked shrimp and add them at the very end just to take the chill off -- you don't want them to overcook)
1/2 cup heavy cream
1/4 cup fresh flat- leaf parsley, chopped (I skipped this)
crusty bread for serving

Cook the bacon in a large saucepan over medium heat until crisp, 5-6 minutes.  (I use kitchen shears to cut it raw so you don't have to deal with cutting up hot, greasy bacon)  Transfer to paper towel lined plate.  Break into pieces.

Wipe out the saucepan and heat the oil over medium heat.  Add the onion, salt, pepper and cook, strring ocassionally, for 5 minutes.  (I added the celery at this point because I wanted to make sure it wasn't crunchy).

Add the potatoes, wine and 2 1/2 cups water and bring to a boil.  Reduce heat and simmer until the potatoes are just tender, 12-15 minutes.  Stir in the celery, corn, shrimp and cream.  Simmer until the shrimp are no opaque throughout, 3-4 minutes.  Top with back and parsley.  Serve with bread, if desired.

Crispy Fish with Creamed Corn

This is the first in a week's worth of recipes from Every Day with Rachael Ray, September 2011, the "Your Weeknight Meal Planner" pull-out section. I used the dijon mustard we had at home and one of the containers of breadcrumbs we have instead of making my own. And I forgot to garnish with the parsley. But overall, it came out quite close to the picture.
Shopping List and overview

Ingredients:
4 tilapia filets (5-6 oz each)
salt and pepper
6 tbsp grainy mustard
1 cup (2 oz) fresh breadcrumbs (use more on Thursday)
4 cups fresh corn kernels (from 8 ears)
4 tbsp unsalted butter
1/2 cup heavy cream (use more on Tuesday)
1/4 cup EVOO (aka Extra Virgin Olive Oil)
2 tbsp chopped flat-leaf parsley(use the rest Friday)
2 beefsteak tomatoes, cut into wedges

1. Season the fish with salt and pepper and place on a large plate; spread 1 1/2 tbsp mustard evenly on top of each piece. Sprinkle the breadcrumbs over the mustard, pressing to adhere. Refrigerate while you make the creamed corn.
2. Using a food processor, puree 3 cups corn kernels. Transfer to a small saucepan and stir in the remaining 1 cup kernels. Add the butter and cook over medium heat until hot, about 5 minutes. Stir in the cream and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
3. In a nonstick skillet, heat 2 tbsp EVOO over medium-high heat. Add 2 pieces of fish crumb side down, reduce heat to medium and cook, turning once until golden and crisp, about 8 minutes. Repeat with the remaining 2 tbsp EVOO and fish.
4. Serve the fish on a bed of the creamed corn. Sprinkle with the parsley and serve with the tomato wedges. Season with pepper.

Scalloped Corn

This recipe is from my mother's copy of Better Homes and Gardens. I'm sure they still publish it, but I've adjusted the milk measurement, since the original said to use either whole kernel or cream style corn and I use a combination. I think that gives the best result, enough whole kernels and enough creaminess.

1 regular can whole kernel corn
1 regular can cream style corn
10 oz milk
2 cups saltine cracker crumbs, plus more for top (about 1 sleeve)
dried minced onion to taste
4 Tbs butter

Combine corns, milk, cracker crumbs, and onion. Pour into greased 2 qt casserole, sprinkle additional cracker crumbs, dot with butter. Bake at 350 for 30 minutes. 12 servings (officially -- it never seems to go that far around here!)

Southern Corn Chowder

I know there are already other corn chowder recipes on this blog, but each one is delicious in its own way. 

This recipe appeared in the food section of The Repository this week.  Although you don't think of soup as a summer food, this one calls for corn right off the cob, which is in season now.  The article with the recipe suggests that the best way to get the corn off the cob is to use a fork.  Do it in a bowl to capture all of the "corn milk" too.  Believe me, it is tough to do, but it is so worth it!  (Corn pulp is the corn off the cob plus the corn milk)  Honestly, next time I might just cut it with a knife.  That seems much simpler.

Southern Corn Chowder

1 medium sweet onion, diced
1/2 carrot, diced
1 stalk celery, chopped (TIP:  Store unused celery wrapped in aluminum foil -- it will last for weeks)
1 bay leaf, whole
1 pinch sage
1 pinch thyme
4 slices bacon, chopped
2 cups corn pulp (about 8 ears)
5 cups chicken broth
1 cup red or new potatoes, peeled and diced (I didn't peel mine)
1 pinch cayenne pepper (I skipped this)
1/2 cup cream or half and half
1 Tbsp cornstarch

Heat (do not hard fry) the bacon until it begins releasing fat.  Add corn, onions, carrot, celery, and potatoes and saute until tender, 6-8 minutes.  Pour in chicken broth.  Stir and add remaining ingredients except cornstarch and cream.

Bring to a boil.  Reduce heat and simmer for half an hour, covered, stirring occasionally to prevent sticking.

Remove the bay leaf.  Dissolve the cornstarch in cream or half and half (put the cornstarch in a bowl and slowly whisk in cream).  Stir mixture into soup.  Keep stirring until slightly thickened, about 3 minutes.  (I turned the heat up and stirred for about 10 minutes to get it the consistency I wanted)

Serves 6 "heartily"

Corn Chowder

You can also make this way healthier with fat-free half and half instead of heavy cream, of course. Enjoy!

Ingredients:

1 cup heavy cream
3 tablespoons flour
2 cups chicken broth
1 cup pureed corn
3 slices cooked bacon
diced chives
salt and pepper to taste


Directions:

1) Melt 3 Tbsp. butter in a saucepan on medium-low heat and stir in flour, using a wire whisk.

2) Add chicken broth, stirring vigorously with whisk. When thickened and smooth, continue cooking over low heat for 15 minutes.

3) Cook corn, and then puree corn in a food processor. Stir in one cup corn and one cup cream to saucepan. Simmer for 5 minutes, then remove from heat.

4) Stir in additional 2 Tbsp. butter.

5) Cook bacon and drain, then tear and add 1 strip to soup as it's cooling down from being heated. Add additional 1/4 strip to each serving when just about to serve.

6) Garnish with chives.

Serves 4.

Wine pairing: Chardonnay (either oaked or unoaked, but I really like Bourgogne Blanc from France as my pair with this...that's white Burgundy, which is Chardonnay, just with a French label instead of an American one!)

Awesome and Easy Creamy Corn Casserole

This is another from allrecipes.com.
It's a great recipe for people that love corn. Also, I recommend serving it with something light as the entree. Tonight I paired it with a simple cube steak grilled on the grill / panini press.




Ingredients

* 1/2 cup butter, melted
* 2 eggs, beaten
* 1 (8.5 ounce) package dry corn bread mix
* 1 (15 ounce) can whole kernel corn, drained
* 1 (14.75 ounce) can creamed corn
* 1 cup sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Corn Chowder

My sister gave me this recipe.  She got it from a friend whose grandmother used to make it.  It is FANTASTIC.  Just a little bit sweet.  It makes a great first course, side dish or even the main meal, served with cheddar biscuits or crusty bread and butter.

Since it is an "heirloom" recipe, it is a little vague.  Cut up a small onion to begin with.  If you want more, add some more next time you make it.  I confess, I made this back in November and I don't remember how much onion I used!  (It freezes very well!)

The only thing I would do differently next time is drain the canned corn (not the creamed corn) to make it thicker and more "chowder like."


Corn Chowder

½ stick butter
1 pint of half-and-half or heavy cream4 big potatoes cut up
onions
2 cans creamed corn
1 can regular corn (drained)
Salt & pepper to taste
chicken broth (optional instead of water)

Put butter, half-and-half or cream, potatoes and onions in pan with enough water (I used chicken broth to add a little flavor) to cover, add corn when potatoes are soft.