DUMP-AND-BAKE CORN CASSEROLE
This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it's moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
- Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
- Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.
FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS
Try Ree Drummond's Fresh Corn Casserole with Red Bell Peppers and Jalapenos Food Network recipe for a spicy take on corn casserole.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
- Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
SKILLET CORN CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
- Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.
CORN CASSEROLE (PAULA DEEN)
Corn Casserole Recipe courtesy Paula Deen I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here...Enjoy!!
Provided by tishahardee
Categories Corn
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 832.2, Fat 52.2, SaturatedFat 29.1, Cholesterol 121.7, Sodium 1549.8, Carbohydrate 81.4, Fiber 7.2, Sugar 19.8, Protein 17.2
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.
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.
FRESH CORN CASSEROLE
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour.
MISSISSIPPI CORN PUDDING
This savory side is great hot out of the oven, or even cold for a quick midday snack.
Provided by Elle Simone Scott
Categories Side Cornmeal Milk/Cream Sour Cream Cheese Thanksgiving Backyard BBQ Juneteenth Bake Soy Free Vegetarian Corn
Yield 12 servings
Number Of Ingredients 17
Steps:
- Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
- In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
- In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
- Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
- Fold in the onion, celery, corn, and cheese.
- Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
CORN CASSEROLE FROM FOOD NETWORK
Make and share this Corn Casserole from Food Network recipe from Food.com.
Provided by lisa.brent
Categories Corn
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- carefully remove the corn from the cob with a knife and put in a food processor.
- transfer to a large bowl.
- coarsly 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 13x9-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 in a preheated 350 degree oven.
Nutrition Facts : Calories 203.7, Fat 10.9, SaturatedFat 5, Cholesterol 113.4, Sodium 156.6, Carbohydrate 18.7, Fiber 2.5, Sugar 3.9, Protein 10.3
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