Kitchen

[Harpa]

I have fresh corn I need to use up.

I have this new silicone tray w/ miniature cups that I need to use for an upcoming event (& other bite-size recipe).

So, I would like to practice run with the new baking tray & also use up the corn.

Corn - shaved off fresh kernals

Flour - how much?

Milk?

Egg?

Salt & pepper

Anything else?

(If this turns out, I'll change from the mac & cheese to the bite-size corn cakes that I'll need mid month.)

[FastDogWalker2]

I make a bean salad - black beans, kidney beans, green beans, wax beans and I add corn.  I make a sweetish dressing with oil, vinegar, sugar and salt and pepper- so good!

[Harpa]

@FastDogWalker2  Thank you! That salad sounds like something I would like! Do you cook the fresh corn first?

I am thinking more in terms of a bite-size cake or biscuit to use in that new pan.

[Mombo1]

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@Harpa wrote:

I have fresh corn I need to use up.

I have this new silicone tray w/ miniature cups that I need to use for an upcoming event (& other bite-size recipe).

So, I would like to practice run with the new baking tray & also use up the corn.

Corn - shaved off fresh kernals

Flour - how much?

Milk?

Egg?

Salt & pepper

Anything else?

(If this turns out, I'll change from the mac & cheese to the bite-size corn cakes that I'll need mid month.)

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I am making egg muffin cups this week for the grandkids...It's easy and I think adding corn would be a great idea.  I sauté some red pepper, onions and spinach in oil until fairly soft.  A little salt and pepper..  In a separate bowl I whisk 4 whole eggs and 4 eggs whites.  I add the cooked veggies to the egg mixture with a little shredded cheese.

Pour into the silicone muffin tins that I spray with Baker's Joy spray with flour....   and bake at 350 for 15 to 20 minutes.  
I think adding the corn would be a nice extra veggie in the mix.  They are light and moist without the flour and milk.  I actually double this recipe because they go fast.  Plus you can freeze them for later.  

[Harpa]

Thank you, @Mombo1 ! Great idea!

[FastDogWalker2]

@Harpa - Yes, I think I would-love my instant pot for cooking corn!  Enjoy!

[Sooner]

Instead of jalapenos we use those small cans of Hatch mild chopped green peppers.

This is an old old recipe of ours--but good!  I'd just put in half cream corn and half corn kernals. 

List of Ingredients

2 1/4 cups yellow cornbread mix
3 tablespoons sugar
1/2 cup vegetable oil
3 eggs, beaten
1 (8 1/2-ounce) can cream style corn
1 1/2 cups (6 ounces) shredded Longhorn cheese
1 large onion, grated
2 large canned jalapeno pepper, seeded and chopped

Recipe

Combine all ingredients, mixing well. Heat a well-greased 13- x 9- x 2-inch baking pan in 400 degree oven for 3 minutes or until very hot.

Pour batter into hot pan, and bake at 450 degrees for 20 minutes or until cornbread is golden brown. Cut bread into 2-inch squares to serve. Yield: about 2 dozen

[Ladybug724]

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@FastDogWalker2 wrote:

I make a bean salad - black beans, kidney beans, green beans, wax beans and I add corn.  I make a sweetish dressing with oil, vinegar, sugar and salt and pepper- so good!

@FastDogWalker2 

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I've had this, usually at summer barbecues. It's really delicious!

[Harpa]

@Sooner  You're a gem!!

[Sooner]

@Harpa Ha!  A diamond in the rough!  We love this cornbread and it's hard to mess up cornbread unless the mix is too wet or dry.  So feel free to crumble in bacon or whatever--pimentos for color etc.!

Have fun with your bites!  I will bet they are a hit!