3 Corn Casserole Bread Food

THE BEST CORN CASSEROLE

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.

SPOON BREAD

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-quart or 8-inch baking dish with butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
• In a large bowl, mix the melted butter, creamed corn, and fresh corn kernels. Add the sour cream and beaten eggs and mix until evenly combined. Add the dry ingredients and mix until the batter is uniform. Transfer the batter to the prepared baking dish and bake until the top is golden brown and the center is set, 40 to 45 minutes (a cake tester or toothpick inserted into the center of the spoon bread should come out clean). Serve warm or room temperature.
• Make-Ahead Instructions: Spoon bread can be made up to 2 days ahead of time. To reheat, cover the baking dish with aluminum foil and warm in a 300°F-oven for 30 to 35 minutes, or until warmed through.

CORNBREAD CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

3 CORN CASSEROLE

Steps:

• In large bowl, mix together butter, sour cream and egg.
• Stir in cans of corn and corn muffin mix.
• Spoon mixture into buttered 2-quart casserole dish.
• Bake in preheated 375-degree oven, about 45 minutes.
• Remove from oven, add cheese, stir well.
• Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.

3 CORN CASSEROLE BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix butter, sour cream and egg.
• Stir in both corns.
• Blend in dry muffin mix and spoon into a well-greased casserole dish.
• Bake for one hour until puffed up, golden brown and crispy on top.

CREAMED CORN CASSEROLE

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.

AWESOME AND EASY CREAMY CORN CASSEROLE

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.

CORN CASSEROLE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
• Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.