Creamy Corn Soup

April 30, 2012 By

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I’m so glad everyone loved Rach’s post as much as I did.

To keep it savory, I’m giving you a delicccious creamy corn soup recipe.  Creamed corn is delicious.  Probably because it’s the bad-for-you form of regular corn.  I’m okay with that.

If I can make an excuse to turn it into soup and make it into an acceptable meal, I will…and I did.

This is so good, especially with sweet cornbread (if you click on this link, please excuse the terrible pictures.) If you’re looking for a quick, but yummy meal, this is the one for you.

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Creamy Corn Soup
All Recipes

Ingredients

  • 1/2 onion, chopped
  • 1 tablespoon garlic salt
  • 1 tablespoon margarine
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1 cup chicken broth
  • 2 (12 ounce) cans whole kernel corn
  • 2 1/2 tablespoons cream cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • ground cayenne pepper to taste

Directions

  1. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  2. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

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Filed Under: Corn, Cornbread, cornbread muffins, Cornbread with cream corn soup, Cream Sauce, Creamy, Dinner, Easy and Delicious, Easy Recipes Tagged With: , , , , , ,



Sweet Cornbread Muffins (and blog changes coming soon!)

January 17, 2012 By


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I’m really excited.

Jessica at Southtown Creative is redesigning What Katie’s Baking.  I will no longer be hosted by Blogger. It’ll be all my own, which is really awesome.


I can’t wait to show you all, but until then, things might be a little crazy around here for the next couple of weeks.

Until then, here are some muffins.  I was in a hurry, so I threw these together in about 45 minutes and got the recipe straight from All Recipes, no adaptations except the addition of an egg.

Because of that, I wasn’t going to give you the recipe, but it was too good not to.

Between me, my parents, and Kellen, we devoured the muffins in two days.  So. Good.  I say sweet, but there is just a hint of sweetness, not an overpoweringly sweet taste.  And they’re moist and fluffy.  So. Good.  Make them.  Also, they go perfectly with creamy corn soup, which I’ll have a recipe up for soon.



Sweet Cornbread Muffins
All Recipes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 1/3 cup vegetable oil

  • Directions

    1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan (or line 12 muffin tins).
    2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in eggs, milk and vegetable oil until well combined. Pour batter into prepared pan.
    3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.



Filed Under: Cornbread, cornbread muffins, Cornbread with cream corn soup, Light and fluffy cornbread, Muffins, Salty and Sweet combination, sweet cornbread