Creamy Parmesan Corn Casserole 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.

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.

EASY CREAMY CORN CASSEROLE

Steps:

• Grease a 1-quart baking dish.
• Set oven to 350 degrees.
• In a bowl, combine the first seven ingredients.
• Transfer to a baking dish.
• Mix cracker crumbs and Parmesan cheese together, then add in the butter and butter; mix to combine, then sprinkle over top.
• Bake uncovered for 45-50 minutes or until heated through.

CREAMY PARMESAN CORN CASSEROLE

Steps:

• Place corn and half and half in a large saucepan and bring to a boil.
• Meantime, in another saucepan, melt butter, stir in flour and let cook for about 2 minutes to make a roux.
• Add salt and pepper.
• When corn comes to a boil, stir in butter/flour roux.
• Stir gently to combine and allow to bubble slightly.
• Pour into a greased 2 quart casserole and sprinkle Parmesan cheese over top.
• Bake at 350° for 30 to 35 minutes.

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.

GRILLED CREAM CORN WITH PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.
• In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

CREAMY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together and pour into a 1 1/2 quart casserole dish that has been lightly coated with oil or sprayed with non-stick spray.
• Bake for approx 1/2 hour or until slightly set and beginning to brown on top.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan 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.

SPECIAL CREAMED CORN

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through., Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

RICH AND CREAMY CORN CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened., Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper., Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and top is golden brown.