HONEY CREAM CORN RECIPES

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HONEY CORNBREAD CASSEROLE WITH CREAMED CORN RECIPE - FOOD.COM



Honey Cornbread Casserole With Creamed Corn Recipe - Food.com image

I love moist cornbread with tons of creamed corn in it. I double this recipe and it is gone!!! This turns a beautiful golden brown when done.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 6

15 ounces canned corn
15 ounces creamed corn
8 1/2 ounces cornbread mix (Jiffy is a good example)
1 egg
2 tablespoons butter, melted
1 1/2 tablespoons honey

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Mix everything together and pour into a greased 11X17X2 in casserole.
  • 3. Bake for 25-30 minutes until top is golden and the sides are darkish (knife stuck in the center comes out clean).

Nutrition Facts : Calories 331, FatContent 10.2, SaturatedFatContent 4, CholesterolContent 46.2, SodiumContent 712.8, CarbohydrateContent 57.2, FiberContent 4.8, SugarContent 17.1, ProteinContent 6.6

HONEY-BUTTER CREAMED CORN RECIPE | REAL SIMPLE



Honey-Butter Creamed Corn Recipe | Real Simple image

This recipe reads like a roster for a meeting of the most delicious ingredients club. It’s a winner for lovers of savory-sweet combos. Buttery onions and corn combine with honey and thyme, and did you see the heavy cream in there, too? It’s the perfect comforting dish to spoon alongside seared steak and blanched green beans, or roasted chicken and juicy salt-sprinkled tomatoes. Taking the time to purée some of the corn gives the dish its generous body, while the thyme and honey draw out the corn’s sweetness.

Provided by Anna Theoktisto

Total Time 25 minutes

Yield Serves 4

Number Of Ingredients 8

3 tablespoons unsalted butter
1 small yellow onion, finely chopped (about 1¼ cups chopped)
3 cups frozen corn kernels (from 1 [14.4-oz.] bag)
¼ cup heavy whipping cream
1 tablespoon honey
2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Steps:

  • Melt butter in a large skillet over medium. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in corn and ½ cup water. Cover and cook 10 minutes.
  • Stir in cream, honey, thyme, salt, and pepper. Transfer half of corn mixture to a blender. Remove center piece of blender lid; secure lid, and place a clean towel over opening. Process until smooth, about 1 minute. Add purée back to skillet; cook over medium, stirring occasionally, until thickened and heated through, about 5 minutes.

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