CLASSIC CORN CASSEROLE
This recipe is a staple for any holiday meal, that I originally received from a co-worker. It is easy to pre-pare the evening before, and bake the next day.
Provided by winter5
Categories Corn
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- pre-heat oven to 350 degrees.
- mix all ingredients together and pour into a greased, 2 quart baking dish.
- bake for 1 hour.
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
- Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
CORN CASSEROLE RECIPE BY TASTY
Here's what you need: yellow rice, water chestnuts, butter, green giant mexi-corn, onion, sour cream, cream of chicken soup, cheddar cheese
Provided by Toni Flowers
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Cook rice according to package directions.
- Chop water chestnuts into small dice.
- Melt stick of butter in a 9 x 13-inch (22 x 33 cm) glass casserole dish.
- Stir the rice, corn, onion, water chestnuts, sour cream, and cream of chicken soup together until mixed well. Pour mixture into casserole dish and spread it out evenly. The butter may spill onto the top of the casserole and that's fine.
- Bake uncovered for at least 20 minutes. Depending on your oven it may need to cook longer if you have a cold cooking oven. The center of the casserole must reach a hot temperature to your touch.
- Remove from the oven. Sprinkle the shredded cheddar cheese on top of the casserole and cook for 10 minutes, or until the cheese is melted well.
- I hope you enjoy our family favorite casserole! We take it to church dinners and never have any leftovers. It can be made ahead of time and frozen for cooking on those busy holidays!
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 0 grams, Protein 11 grams, Sugar 2 grams
CORN CASSEROLE
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you've never had corn casserole before, you're really missing out: It's like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
Provided by Ali Slagle
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
- In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
- Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
- In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
- Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
CLASSIC CORN CASSEROLE RECIPE
Enjoy a colorful and tasty side dish with our Classic Corn Casserole Recipe. This corn casserole recipe is studded with flecks of green and red peppers.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Reserve 1 cup corn. Process remaining corn with all remaining ingredients except peppers in food processor until blended.
- Pour into 13x9-inch pan sprayed with cooking spray; stir in peppers and reserved corn.
- Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Let stand 10 min. before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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