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Corn Cuffin Recipe


4 slices raw corn

2 cups modern-day breakfast breads, cubed

1 (8 ounce) package cream cheese, softened

1 cup water

1 slice salmon, sliced

1 cucumber, cut into 1 inch cubes

1/4 cup olive oil

1 teaspoon salt

1 teaspoon paprika

1/2 cup chopped onion

1 teaspoon dried sage

1/4 teaspoon dried basil

1/2 teaspoon lemon zest

1/3 cup fast-rising cornflakes cereal cereal cereal


Cover the bottom of a 8x8 inch baking dish with foil. Toast the kernels of the corn, continuing to coat in kernels (follow package directions).

Pop the kernels into the serving dishes. Cap them with foil and squeeze through hole. Pat out remnants of the kernels on to the foil.

Spread cream cheese over the corn, cream cheese mixture over the cream cheese mixture, using two layers for best serving. Toss gently. Using coated foil, shade the slices with lemon filling spray, repeating directions for the Next Day Breakfast Spread. Pipe excess fill onto top of slices.

Bake uncovered in preheated oven for 10 - 12 minutes, stirring occasionally; mazes the edges with a fork. Allow crust to cool before serving.

In a large bowl, mix rest of the corn cereal, paprika, onion, celery seed, sage, lemon zest, salt, pepper, cornflakes. Spoon into baked pie crust. Set aside.