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These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried chicken with fewer calories.
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Everyone from the kids on up to the grandparents will enjoy these cute little mini corn muffins filled with chunky pieces of hot dog. They have a corn dog flavor, but there's no frying involved - these bake up in the oven in just a few minutes.
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Cream-style corn, whole corn kernels, sour cream, butter, and Swiss cheese are combined with a packaged corn muffin mix in this moist, pudding-like side dish.
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These moist golden orange muffins pair equally well with jam at breakfast or with soups and savory main dishes.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Stick 'em up.
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For a warm and comforting breakfast, make this beloved family recipe for maicena, a thick corn pudding infused with vanilla and lemon rind.
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This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor; make a batch now, then freeze for up to six months.
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A casserole combining the textures of both cream style and whole corn with sour cream and corn bread mix, topped with cheese.