Indian Baked Corn Recipes

CORN PAKODA

Steps:

• To make sweet corn pakoda, you can use corn on the cob or frozen corn.
• If using corn on the cob, cook them until soft. Scrape off the corn from the cob with a knife. If using frozen corn, just rinse them and drain very well. Make sure there is no moisture.
• Pulse them coarsely few times in a mixer jar or food processor. The mixture has to be coarse.
• Transfer to a mixing bowl.
• Add the rest of the ingredients except oil and mix. Adjust salt as needed.
• Heat oil in a deep pan for frying.
• Check if the oil is hot enough by dropping a small portion of the mixture. The dough has to rise without browning quickly.
• Drop small portions of this mixture to the hot oil.
• Fry until golden stirring often.
• Drain them on kitchen tissues. Serve sweet corn pakoda hot or warm.

BAKED CORN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
• Bake, uncovered, in preheated oven for 1 hour.

INDIAN BAKED CORN

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

EASY BAKED CORN

Steps:

• In a bowl, combine egg and sour cream; stir in cornbread mix, salt and pepper. Add corn; mix well. Pour into a greased 11x7-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or till golden.

BAKED CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

SWEET BAKED CORN

Steps:

• Mix, sugar, salt, flour, milk and eggs.
• Add corn.
• Stir in Butter.
• Bake 375 degrees in a well greased baking dish for 45 minutes or until firm.

LUBY'S CAFETERIA SPANISH INDIAN BAKED CORN

Steps:

• Preheat oven to 350°F.
• In a large skillet over medium heat, cook the bacon until crisp.
• Add the onion, celery and bell pepper.
• Sauté for 2 minutes until low heat.
• Set aside.
• In a medium size pan, melt the 1/4 pound of butter.
• Add the milk, corn, jalapenos, pimentos, salt and sugar.
• Heat the mixture over low heat.
• Add the bacon/vegetable mixture and 1 cup of the corn bread crumbs to the corn mixture.
• Heat well, stirring frequently.
• Transfer the mixture to an 8-inch square x 1 1/2-inch deep pan.
• Moisten the remaining corn bread crumbs with the remaining butter and sprinkle on top of the corn mixture.
• Bake in a preheated oven until the crumbs are light brown.