Creole Corn Casserole Recipes
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
AWESOME AND EASY CREAMY CORN CASSEROLE
This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Provided by LETSGGGO
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
- In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
- Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 376 calories, Carbohydrate 40.4 g, Cholesterol 90.4 mg, Fat 22.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 12.2 g, Sodium 897.3 mg, Sugar 6.6 g
CREOLE CORN CASSEROLE
This simple side dish is from the First Lady Bicentennial Cookbook. I like to add some spices and herbs to it for a little more flavor. This can also be prepared ahead of time and then baked at a later time.
Provided by lazyme
Categories Creole
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Heat the bacon drippings in a large nonstick skillet.
- Add flour and brown lightly.
- Add corn, tomatoes, celery, and onion.
- Mix well and remove from heat.
- Make layers in a 2 quart casserole, alternating vegetables and grated cheese.
- Salt and pepper to taste.
- Bake 30 minutes (covered) in 350ºF oven.
Nutrition Facts : Calories 182.2, Fat 9.2, SaturatedFat 4.2, Cholesterol 13.7, Sodium 160.6, Carbohydrate 22, Fiber 2.5, Sugar 3.7, Protein 5.7
CREOLE CORN CASSEROLE
I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results -- still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner.
Provided by Big Bill in Big D
Categories Vegetable
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400-degrees.
- Prepare a 9x9-inch baking dish (lightly grease and flour).
- Place all five ingredients into a bowl and mix thoroughly.
- Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
- Options:.
- The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
- The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.
Nutrition Facts : Calories 249.1, Fat 14.6, SaturatedFat 4.6, Cholesterol 9.2, Sodium 436.9, Carbohydrate 28.3, Fiber 2.6, Sugar 2.7, Protein 3.6
CREAMED CORN CASSEROLE
Creamed corn is one of my favorite comfort food dishes. Here, I've used my recipe for that dish in a different way that's perfect for gatherings with family and friends: a casserole! Boxed corn muffin mix, Cheddar cheese and sour cream are added to my creamed corn and bake up into an irresistible side dish that everyone will love.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
- Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
- Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.
CREOLE PORK CHOPS & CORNBREAD CASSEROLE
From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.
Provided by mightyro_cooking4u
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
- Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
- Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
- Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
- Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
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