Double Corn Snack Recipes

DOUBLE-CORN CORNBREAD

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
• Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
• Fold corn mixture into cornmeal mixture, then stir in melted butter.
• Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes.
• Take out of oven and quickly add batter; return pan to oven.
• Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
• Cool cornbread in pan on wire rack for 20 minutes.
• Serve warm.

DOUBLE CORN SNACK

Steps:

• Heat oven to 300°F. In large bowl, mix cereals; set aside.
• In 1-quart saucepan, heat butter, chili powder, garlic powder and cumin over medium heat, stirring occasionally, until butter is melted. Pour over cereal mixture in bowl, stirring until evenly coated. Immediately sprinkle with cheese, stirring until evenly coated. Spread mixture in ungreased large roasting pan.
• Bake 30 minutes, stirring every 10 minutes. Cool completely, about 15 minutes. Store in airtight container.

CHEESY CORN SNACK

Steps:

• Heat a 4-quart pot with a tight-fitting lid over. Add oil and swirl to coat bottom of pot. Add 1 popcorn kernel to pot. If popcorn kernel sizzles immediately, add remaining kernels to pot, cover, and shake. Swirl pot over burner once or twice until kernels begin to pop. Cook, swirling continuously, until popping stops. Transfer popcorn to a large bowl.
• Pour melted butter over popcorn and toss to coat. Sprinkle with cheese and salt; toss until well combined.