Buttery Creamed Corn Casserole Food

CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 325F/165C.
• Whisk Dry ingredients in a bowl.
• Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well.
• Pour into a 2-2.5 quart / 2-2.5 litre / 8 cup casserole dish.
• Bake for 55 - 60 minutes (standard ovens) or 50 minutes (fan forced / convection), or until set but still a bit jiggle in the centre (it will set when cooled). The top should be a deep golden brown.
• Serve warm or even at room temperature.

BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Heat oil in a small skillet over medium heat. Saute onion until translucent.
• In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

CREAMED CORN CASSEROLE RECIPE

Steps:

• Preheat oven to 425 degrees. Butter an 8x8-inch or 9x6-inch baking dish, set aside.
• In a large skillets or saucepan set over medium heat, add corn, butter, half & half, salt, pepper and paprika. Bring mixture to a boil, then reduce heat, cover and simmer for 30 minutes or until the corn is tender.
• In a food processor, add 1 heaping cup of the cooked corn. Pulse until smooth, about 2 minutes. Return the mixture to the pan and whisk to combine. Cook for an additional 5 minutes, then transfer to the prepared dish.
• In a food processor (or ziplock bag with a rolling pin), add crackers and melted butter. Pulse (or crush) until mixture is coarse, not fine, about 10-12 pulses. Sprinkle over top of corn.
• Place in the oven and bake for 10 minutes or until the crackers begin to brown. Remove and serve immediately.

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.

CREAM CORN CASSEROLE WITH CREAM CHEESE

Steps:

• Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker.
• Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use.
• Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened -- about 5 minutes.
• Add the heavy cream and softened cream cheese to the saucepan, and stir until the ingredients have melded and remove from the heat.
• Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish.
• In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine.
• Sprinkle the cheese evenly over the corn mixture and top with the crushed crackers. Cover with aluminum foil and bake for 30 minutes. Uncover, and bake for an additional 15 minutes. Allow to cool slightly, serve, and enjoy.

BAKED CORN CASSEROLE

Steps:

• In a medium sized bowl beat eggs then add sugar and flour and mix well.
• Stir in creamed corn and drained corn then carefully mix in milk until well blended.
• Pour into a buttered 2 qt casserole dish and dot top with cut butter.
• Bake at 350 degrees for 75 minutes or until casserole is set.
• Allow to cool for 5 minutes before serving.

SWEET CREAMED CORN CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees F.
• In a 8x8 or 9x9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn't stick while baking.
• Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
• Open the can of creamed corn and dump the whole thing into the pan.
• Add 1 cup sour cream.
• Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
• Add an 8 ounce box of Jiffy cornbread mix.
• Use a spatula to stir it all together until well combined. Scrape down the edges.
• Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it's done.
• Let cool on a wire rack for a couple minutes before serving warm!

CREAMED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl stir all of the ingredients together.
• Pour the ingredients into a greased 9x13 inch casserole dish.
• Bake uncovered for 45 minutes or until the edges begin to brown.
• Remove from oven and let stand for at least 10 minutes.

BUTTERY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly spray casserole or 9x13 glass dish with nonstick cooking spray and set aside.
• In a large bowl, stir creamed corn, corn, cornbread mix, butter, sour cream, heavy cream and cheese (if desired) together until well mixed and combined. Pour into prepared dish and smooth the top.
• Bake 40-45 minutes or until the edges are browned and top is golden. Cool 10 minutes before digging into enjoy.

CORN PUDDING CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
• In a large bowl add the muffin mix, corn, creamed corn, eggs, butter, salt, granulated garlic, sugar and whisk until combined.
• Fold in sour cream, 1 cup of the cheese, jalapenos, and green onions (if you're adding them), and mix just until combined.
• Pour into a prepared baking dish, and sprinkle remaining cheese on top.
• Bake for 40-45 minutes or until the center is set.
• Serve warm

CORN CASSEROLE

Steps:

• Preheat Oven: Preheat the oven to 350°F.
• Combine Ingredients: In a large bowl mix all the dry ingredients together. To them, add the eggs, butter, creamed corn, corn kernels and sour cream. Stir everything well until combined.
• Bake: Pour the mixture into a casserole dish and transfer to the preheated oven. Bake for 45 minutes or until golden brown.
• Serve: Garnish with green onions or chives and serve.

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Set up an oven rack into the middle of the oven.
• Lightly grease with butter or with cooking spray a 12.25x2.5 baking dish, or a baking dish that would hold at least 7 cups of batter.
• In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula.
• Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled and it looks puffy, light, and overall done. A toothpick inserted into the center of the casserole should come one clean or with just a few crumbs attached, but no raw batter.
• Serve warm garnished with chopped fresh green onion or diced chives.

BUTTERY CORN CASSEROLE

Steps:

• In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture. , Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

BUTTERY CORN CASSEROLE

Steps:

• In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs.
• Spoon into a greased 11 in x 7 in baking dish.
• Toss the remaing crumbs and butter; sprinkle over corn mixture.
• Bake, uncovered at 350 degrees for 25-30 minutes or until edges are bubbly.

CHEESY CREAMED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Heat a large oven-safe skillet on medium-high heat. Add bacon and cook until crispy. Remove to a paper towel to drain.
• Remove all but 2 tablespoon bacon fat and add diced onions and garlic. Saute, stirring often just until soft about 2-3 minutes.
• Add in the flour and cook another minute.
• Reduce heat to low and stirring constantly add in half n half and cream cheese, let simmer until melted.
• Add in corn, cheddar cheese, and bacon (set aside 2 tablespoons for garnish) and mix until combined.
• In a small bowl combine melted butter with crushed ritz crackers until combined.
• Evenly spread the cracker mixture over the top of the casserole.
• Bake for 30-35 minutes until edges are bubbly and crackers are slightly browned.
• Garnish with bacon and fresh chopped parsley if desired.

CORN CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Lightly grease a 9x13 baking dish.
• Whisk Dry Ingredients in a large bowl. Add Wet Ingredients; gently whisk eggs, then mix all the ingredients just until combined. Pour mixture into prepared baking dish.
• Bake at 325 degrees for 40-50 minutes or until a toothpick inserted in the center comes out with just a few crumbs. Let stand 5-10 minutes before serving. Best if served warm.

BUTTER CRACKER CORN & BROCCOLI CASSEROLE

Steps:

• Place the broccoli and corn in a large bowl. Add the 1/2 cup crushed crackers, the cheese, whipping cream or half-and-half, egg, the 2 tablespoons butter or margarine, the onion powder, salt, garlic powder, and pepper.
• Stir to combine the mixture. Spoon the mixture into a 1-1/2-quart round casserole or a 9-inch pie plate.
• Sprinkle the remaining 1/2 cup crushed crackers evenly over casserole.
• Drizzle with the remaining 2 tablespoons melted butter or margarine.
• Bake, uncovered, in a 350°F oven for about 25 minutes or until the edges are bubbly.

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 dish with nonstick spray.
• In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
• Pour into prepared dish and bake for 45 minutes or until golden brown.
• Remove from the oven and let stand for 5 minutes before serving.

EASY CORN CASSEROLE {JIFFY CORNBREAD CREAMED CORN}

Steps:

• Melt stick of butter or margarine.
• In a large bowl combine Jiffy corn muffin mix, 1 can of drained whole kernel corn, 1 can of cream corn, and 1 cup of sour cream.
• Add melted butter or margarine and mix well.
• Pour into a greased 9x13 baking dish.
• Bake at 350°F for 45 to 50 minutes until light golden and set. Inside should be moist.
• Remove from oven.
• Serve and enjoy.

CREAMED CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients.
• Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.
• Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
• Pour into a shallow 8x8" baking dish.
• Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Let stand for 5 minutes, serve warm.

CORN CASSEROLE

Steps:

• Preheat the oven to 350F.
• In a medium-sized pan melt butter and add flour into it. Mix until crumbs form, then start pouring in milk in portions, while whisking constantly.
• When the sauce becomes smooth, cook it, whisking, for 5 minutes.
• Combine milk sauce with corn, eggs, shredded cheese, salt, and pepper.
• Pour the mixture into a baking pan, top with parmesan cheese, and bake for 40 minutes.

CORN CASSEROLE

Steps:

• Preheat oven to 400°F In a large bowl, whisk together the eggs, sugar, and nutmeg until well blended. Pour in the melted butter and whisk to combine. In a small bowl or measuring cup, combine the milk and flour and whisk until smooth; pour into egg mixture and whisk to combine. Stir in the whole corn and cream corn and mix well. Pour into a 2 qt. baking dish and bake for 50-60 minutes. Serve warm.

BUTTERY CREAMED CORN CASSEROLE

Steps:

• Mix all together.
• Put in a greased casserole.
• Bake at 350° for 1 hour.