Easy Creamed Corn Casserole From Scratch Food

EASY CREAMED CORN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a 2-quart baking dish.
• Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.
• Bake in the preheated oven until top is browned, about 1 hour.

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 CASSEROLE (WITHOUT JIFFY)

Steps:

• Preheat oven to 350 degrees F (or 325-degrees convection). Lightly grease an 9x9-inch or 8x10-inch baking dish (2 ½ quart) with non-stick cooking spray. (SEE NOTES about baking pans)
• Dry ingredients: In a small mixing bowl, combine all the dry ingredients along with 1 teaspoon salt and heaping ¼ teaspoon pepper. Whisk well until combined and set aside.
• Wet ingredients: In a large mixing bowl, whisk together the melted butter, eggs, and sour cream until well combined and thick/creamy.
• Add dry to wet ingredients: Add the dry ingredients to the bowl. Whisk together until just combined and thick. (The mixture should be a bit lumpy)
• Stir in corn + cheese: Add both types of corn and the cheese to the bowl. Use a spatula to fold the ingredients until just combined - do not over mix!
• Transfer to baking dish: Pour the corn mixture into the prepared baking dish.
• Bake for 40-50 minutes, or until the casserole is just set in the center - the casserole should be deeply golden brown and every barely jiggly in the center. A toothpick inserted into the center of the casserole should come out relatively clean with a few moist crumbs.
• Cool: Remove from the oven and place on a wire cooling rack. Let the casserole rest for 5-10 minutes to properly set. OPTIONAL: Brush the casserole with a bit of melted butter when it's fresh out of the oven for a truly buttery, decadent side dish!
• Serve: Garnish with herbs and parmesan cheese if using. Serve warm and enjoy!

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

CREAMED CORN

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

GRANDMA'S CORN PUDDING CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x13" baking pan with non-stick cooking spray. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs in one at a time, beating well after adding each one.
• Beat in sour cream.
• Add in muffin mix and milk, mix well.
• Fold in the corn.
• Pour mixture into prepared 9x13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.