Corn Bread Casserole Food

CREAMY CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
• Bake in preheated oven for 30 minutes, until golden brown.

CORN BREAD GROUND BEEF CASSEROLE

Steps:

• Pre-heat oven to 400 degrees.
• Brown the ground beef.
• mix corn bread mix, eggs, and milk while the ground beef is cooking.
• drain ground beef.
• return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
• Once, beef mixture is heated through, pour into baking dish.
• Sprinkle on a layer of shredded cheese.
• pour corn bread mixture on top and spread around evenly.
• Bake for 20 minutes.

CORN CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar.
• Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

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.

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt margarine in a 9x13 inch baking dish. Add corn, eggs, corn bread mix, onion, salt and pepper and mix well.
• Cover dish with aluminum foil and bake in preheated oven for about 40 minutes, or until firm.

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.

CORNBREAD CASSEROLE

Steps:

• Mix all ingredients except sour cream in a bowl.
• Add sour cream last.
• Bake at 350 for 35 minutes or until a knife inserted in middle comes out clean.

CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

BUTTERY CREAMED CORN CASSEROLE

Steps:

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

JIFFY CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9x9-inch baking dish with oil or butter.
• In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
• Pour the mixture into the greased dish.
• Bake for 45 minutes or until the top is golden brown. Enjoy!

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!

CORN CASSEROLE

Steps:

• Preheat oven to 350-degrees.
• Combine all ingredients in a large bowl, mix well.
• Pour mixture into a greased 9x13 glass baking dish.
• Bake for 1 - 1 1/2 hours or until cooked through and golden brown on top.
• Tip: If you like it more bready, bake longer. It will become more like a cornbread. If you like it more like a corn pudding, bake for less time.

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.

BEEF - CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375°F/190°C.
• Brown meat with"Hot Shot" seasoning, breaking it apart; drain.
• Add onion, garlic and chili powder; saute until onion is translucent.
• Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
• Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.
• Stir in cheese.
• Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
• Bake for 45 minutes or until bread is done and golden brown.

CORNBREAD CASSEROLE

Steps:

• In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
• In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
• Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
• uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
• with cilantro and/ or scallions! Serve warm.

FOOLPROOF JIFFY CORN CASSEROLE (CORNBREAD CASSEROLE)

Steps:

• Preheat oven to 350 degrees.
• Pour the melted butter (or margarine) into a large mixing bowl, along with both cans of corn (don't forget to drain the whole kernel corn!), and stir together. Blend in the sour cream.
• Whisk the egg well and stir into the corn mixture. Stir in the Jiffy mix until thoroughly combined. Transfer the batter to a greased 2-quart baking dish.
• Bake uncovered at 350 degrees for 45-50 minutes or until the center is firm and the top is starting to brown around the edges. Let stand for 5 minutes, serve warm.

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.

CHILI CORNBREAD CASSEROLE

Steps:

• In a 9x13" casserole dish, mix together the 3 cans of chili, diced tomatoes, kidney beans and cannellini beans. Spread evenly along the bottom of the dish.
• Sprinkle the shredded cheese evenly over the chili mixture.
• Using a blender (upright or immersion) blend together the cornbread mix, creamed corn, and eggs. Pour cornbread batter over the cheese and chili.
• Bake at 400F degrees for 25 to 30 minutes until top is browned and chili mixture bubbling in the corners.

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.

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.

CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.