Southern Skillet Corn

Southern Skillet Corn

I found this recipe from a blog post here.  



The players...



6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter

The fun begins with shucking the corn.

Isn't that beautiful

Cut the corn off the cob

This is a trick I learned from Food Network. If you put a bowl upside down in another bowl it will keep your corn cob away from all that is being cut off while keeping all the corn together in a bowl and not all over the counter. 

All the corn cut off

Once the corn is all cut off, take a spoon and scrape the cob. This will give you all the yummy juices and corn milk

See the well cleaned out cob

Once the corn is all clean, you will melt the butter is a skillet. Also, mix the flour, sugar, salt, pepper, and water together in a separate bowl.

Add Corn and flour mix to the buttered skillet.

Cook on Med-low heat for 40-45 minutes, stirring occasionally

Southern Skillet Corn

Instructions: Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings.

Chicken and Black Bean Soup - Crockpot

Chicken and Black Bean Soup - 

The recipe came from this blog, the recipe doesn't have a name so I created one! You can click on the link and see her blog post.

Ingredients:

Bag of frozen chicken (a bag of frozen chicken is about 3 lbs. this is alot for two people so I only used half a bag)

1 (8 oz) block of cream cheese

1 can black beans (I had accidentally opened black beans instead of black olives the night before that is why they are in the container)

1 can corn

1 can rotel

Add Chicken then cream cheese.

Drain, rinse, and add black beans. 

Drain and add corn.

Add Rotel. Cook 6-8 hours stirring every few hours.

Somehow I managed not to get a picture of the final product but here is one about half way into the cooking after I stirred it.

On the original post she suggests serving it over rice but I am much more a soup fan so I served it with Frito's. If you don't eat this with Frito's you might want to add a little salt to it.

Corn Casserole

Corn Casserole1 can Corn, Cream-style
1 can Corn, whole kernel - Can (SB)
1 stick, melted Butter - sticks (salted)
1 Egg(s)
1/2 cup Water
1 Cornbread Mix
1 small chopped Onion

Mix all ingredients together (add salt and pepper to taste) and pour into a
baking dish. Bake at 350 degrees for 45 minutes.

Dump Stew

Dump Stew

1.5 lbs Beef Stew Meat, cubed
1 can French Onion Soup
1 can Tomatoes - Diced (14.5 oz)
1 can Green Beans
1 can Corn, whole kernel
1 can Carrots
1 can Potatoes, sliced
1 cup Water

Open all the cans and add with the stew meat to the crockpot. Cook on low all day.

Serve over Rice 


This is a SUPER EASY recipe. It was given the name DUMP STEW years ago by the kids because all you do is open the cans and DUMP everything into the crockpot. SO EASY... yet SO GOOD!

Debbie

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
1 envelope Enchilada Sauce Mix
1 can Corn, whole kernel, drained
1 Rotel Tomatoes
2 cans Ranch-style beans (with or without jalepenos)
2 cans Chicken Broth
1 Cream of Chicken Soup
2 cups  Sour Cream (16 oz)
1 Rotisserie Chicken, pulled from bone

Combine ingredients on the stove top or in a crockpot and simmer.

Given to me by Laura Ready 

She found it in the December 2010 issue Metro Christian Living, p 16

From Debbie Thorton`s cookbook, ANYBODY CAN COOK IN A CROCK POT!

~Debbie

Campfire Stew

Campfire Stew
1 pound Ground meat
2 cans Vegetable Soup (we prefer Vegetarian Vegetable)
1 can whole-kernel Corn, drained
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Black Pepper

Brown the ground meat and drain off excess fat. Add other ingredients plus 1/3 can of water. Cover and simmer about 15 minutes.


I first made this recipe when I was in Brownies. I think I was in 2nd grade. ("A few years ago") This recipe is super easy and your kids will enjoy helping with this one!


-Debbie

Taco Soup with Black Beans

1 pound Ground meat, browned and drained
1 can Crushed Tomatoes
1 can Corn, whole kernel - Can (SB), undrained
1 can Black beans, undrained
1 can Kidney Beans, undrained
1 pkg Ranch Dressing Mix
1 pkg Taco Seasoning
1 small Onion, chopped
1 bag Chips, Fritos or Tostidos
Cheese - Cheddar (shredded), 1 cup
1/2 cup Sour Cream

Combine all ingredients except chips, shredded cheese, and sour cream in crock pot.

Cover and cook on LOW 4 to 6 hours.

Garnish individual servings with chips, cheese, and sour cream.

Makes 6-8 servings. This is an easy recipe to double.