all things food
Homemade jalapeno cornbread is moist, fluffy, and flavorful, made with buttermilk, cheddar cheese, and a kiss of spicy heat to go along with a bowl of chili.
Making Creamed Corn from scratch is easier than you think! This delicious side is perfect for the holidays and made with simple ingredients.
The post Creamed Corn appeared first on Budget Bytes.
One of my favorite sides to load up on at the holiday dinner table is Creamed Corn! This budget-friendly side dish is made with minimal ingredients and is so easy to prepare. It’s rich, buttery, cheesy, and tastes way better than the canned stuff. As a veggie-lover who grew up in a family of meat eaters, I’ve grown accustomed to filling my holiday dinner plate with all the sides and skipping the meat. (Don’t feel bad for me—I’ve got way more tricks up my sleeve now regarding plant-based proteins and veggie mains!) But seriously, this easy recipe never disappoints. I guarantee you won’t have any leftovers!
Homemade creamed corn is made from corn kernels cooked in a creamy sauce until they become tender, juicy, and flavorful. You can purchase it in a can, but this is typically labeled as ‘cream-style corn’ because the sauce doesn’t usually contain any cream! Instead, it often relies on the starch from the corn to create a creamy texture. (Yes, corn is both a starch and a grain—it just depends on how it’s processed!) However, nothing beats the taste and texture of this side dish when made from scratch.
For this recipe, I create a roux from butter and flour, then add half & half, seasonings, fresh corn (frozen works, too!), and Parmesan cheese to make it extra decadent. It’s the perfect combination of sweet, savory, and creamy. If you love corn pudding, you’ll definitely love this dish.
Here’s what you’ll need to make the best creamed corn recipe ever:
Both work perfectly well! It ultimately comes down to personal preference and what’s available. When testing this recipe for creamed corn, the corn at Walmart cost $0.50 cents per ear. The cost of the store-brand frozen whole-kernel corn (about 4 cups) was $2.94. Because the difference was negligible, I went with fresh because I prefer the texture to have a little more bite. If you’re going to use frozen, your cooking time will be significantly less, so make sure your sauce is spot on before adding the (rinsed!) frozen corn to your pan.
Your creamy sauce should have thickened to a gravy-like consistency and coat the back of a spoon before adding the corn (see my process photos below for a visual reference). It’ll continue to thicken up as it cooks with the corn added in. If your sauce is too thin, allow it to cook a little longer. If it’s thick but you want to thin it out, add a splash of half and half until it reaches your desired consistency.
When I say you can serve this corn with pretty much anything, I mean it! Serve it up for Thanksgiving with turkey breast and all your favorite trimmings, like green bean casserole. It also pairs well with BBQ ribs and homestyle cornbread! It’s a fun, year-round side and perfect for any occasion—not just the holidays!
If you have any leftovers (which is rare in my house), you can store them in an airtight container in the refrigerator for 3-4 days. Let them cool before storing, and reheat in the microwave or on the stovetop. Add a little half and half if the sauce thickens too much when reheated. You can also freeze individual portions in a freezer-safe container for 2-3 months. I’d let them thaw overnight in the refrigerator before reheating.
See how we calculate recipe costs here.
Husk and shave 6 ears of corn and set aside. If using 4 cups of frozen corn, rinse it well, strain, and set aside. In a saucepan, melt 5 Tbsp salted butter, add 1 Tbsp flour, and whisk together over medium heat to make a light roux.
Add 1 cup half & half, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp pepper and whisk together until smooth.
Cook down until a gravy-like sauce forms.
Add corn, tossing until completely coated. Cook 5-8 minutes, until the corn is cooked but still has some crunch. (Cook time will be significantly less if you’re using frozen, so taste often!)
Take the pan off the heat and stir in ½ cup shredded Parmesan until melted.
Serve and enjoy!
This delicious cream corn recipe couldn’t be easier to make. Serve it as a side dish at your next holiday feast or potluck, and watch it disappear!
The post Creamed Corn appeared first on Budget Bytes.
This easy chicken pot pie recipe is an ultimate comfort food recipe that’s easy to make, hearty, and delicious.
Our Crock Pot Creamed Corn recipe combines corn kernels and creamy cheese with a touch of spice for a side dish that’s both irresistible and easy to make. Don’t miss out on this crowd-pleaser for your next meal!
This chicken tortilla soup is warm, comforting, and packed with flavor, Juicy chicken breasts cook right in the soup alongside black beans, and corn. It’s all topped off with crispy tortilla strips.
These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor! Why I Love This Recipe The Ingredients Variations and Substitutions How to Make Black Bean Cakes Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until…
The post Black Bean Cakes appeared first on Weelicious.
These easy-to-make Black Bean Cakes are a dream, kid-friendly vegetarian dish — packed with protein, super affordable and full of flavor!
Step 1: Add the black beans, corn, cheese, cilantro, garlic powder, onion powder, breadcrumbs, and egg to a food processor. Pulse until everything is combined into a chunky paste.
Step 2: Heat 1-2 tablespoons of oil in a large skillet over medium heat.
Step 3: Drop about 2-3 tablespoons of the mixture into the pan and spread it into a circle (like a pancake). Fry the cakes for 3 minutes on the first side, then flip and cook for another 3-4 minutes until golden and cooked through. Add more oil as needed for each batch.
Step 4: Once crispy and done, transfer them to a plate to cool slightly before serving. They’re great on their own or paired with your favorite dipping sauce.
Yes! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and bake for 10-12 minutes on each side until golden and crisp.
Store any leftover black bean cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in the oven to maintain their crispiness.
They pair perfectly with a side of Cucumber Avocado Salsa, a simple salad with Citrus Herb Vinaigrette, or even inside a tortilla with tons of toppings for taco night! You can also try them with guacamole or sour cream for dipping.
These savory Black Bean Cakes are a super toddler friendly recipe, but also a hit with adults. They not only pack power punch of protein, but plenty of flavor and fun in every bite! I’d love to know what you think of this recipe — leave a comment and rating below!
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
Photos by Matt Armendariz
The post Black Bean Cakes appeared first on Weelicious.
This hamburger soup crockpot is a comforting and easy-to-make dish featuring lean ground beef, russet potatoes, and mixed vegetables, perfect for a satisfying meal.
This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it! If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and…
This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it!
If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and cornbread. The texture is creamy and smooth with crunch from the added corn. It goes with so many main dishes and it is a great Christmas or Thanksgiving side dish – just slice and serve! It really is a holiday staple.
Some people call it a Jiffy corn casserole recipe because it calls for a box of Jiffy mix. It is an easy recipe with only 5 ingredients – we couldn’t get enough of it. It’s going to be a star of our holiday table alongside my sausage stuffing.
Store leftovers in the fridge or at room temperature covered in an airtight container for up to a week. Freeze it in an airtight container for up to 3 months.
It’s fine if this sits out a few hours, but refrigerator it after that.
It’s a combination of cornbread and pudding – gooey and rich!
If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals! Why I Love This Recipe…
The post Mexican Enchiladas appeared first on Weelicious.
If you’re busy parent looking for an easy, crowd-pleasing meal, these Mexican Enchiladas are just what you need. They’re packed with tender shredded chicken, gooey cheese, and smothered in enchilada sauce. Plus, they’re super customizable, so you can make them just the way you like! Mexican Enchiladas are one of my go-to weeknight meals!
Feel free to get creative with your enchiladas! Here are some ways you can switch it up:
Step 1: Preheat the oven to 350°F. In a sauté pan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and salt, cooking for 3 minutes.
Step 2: Add the red bell pepper and cook for another 2 minutes. Stir in cumin and garlic, and cook for an additional minute before removing the mixture from the pan.
Step 3: Let the mixture cool slightly, then add the shredded chicken, corn, and 1 cup of cheese. Stir to combine.
Step 4: Pour half of the enchilada sauce into a 9 x 11-inch baking dish.
Step 5: Lay a tortilla flat, add about ½ cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish. Repeat with the remaining tortillas and filling, placing them snugly in the dish.
Step 6: Pour the remaining enchilada sauce over the top and sprinkle with the remaining ½ cup of cheese. (If planning to freeze, do so after this step!).
Step 7: Cover with foil and bake for 25-30 minutes (35-40 minutes if baking from frozen).
Step 8: Serve with a dollop of sour cream and chopped cilantro if desired.
Absolutely! You can assemble the enchiladas and refrigerate or freeze them before baking. Just add 10-15 minutes to the cooking time if starting from frozen.
Serve these with a side of Mexican rice, pinto or refried beans or a fresh salad for a complete meal. You could also pair them with my homemade guacamole recipe and some pico de gallo with baked tortilla chips.
If you’re looking for a dish that’s packed with flavor, easy to make, and sure to please the whole family, then you’re going to love these Mexican Enchiladas! This recipe is a go-to for busy nights when I need something hearty and delicious on the table fast. Whether you’re making them for a weeknight meal or prepping ahead to freeze, these enchiladas are as satisfying as they are simple.
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
The post Mexican Enchiladas appeared first on Weelicious.
You’ll love this dish that’s full of protein!
You'll love this dish that's full of protein! 
