Emilies Baked Corn Casserole Food

EASY BAKED CORN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Coat a 2-quart casserole dish with non-stick cooking spray.
• In a large bowl, combine all the ingredients; mix well.
• Pour into the casserole dish.
• Cover and bake for 30 minutes.
• Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
• Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
• Thaw, then cook per the listed directions.

EMILY'S CHEESY CORN CASSEROLE

Steps:

• Mix all ingredients and blend well.
• Pour into a greased 2 1/2 quart casserole baking dish.
• Bake at 350 degrees for 45 to 50 minutes or until light brown on top.
• Note: 1/2 cup of shredded cheddar cheese may be sprinkled on top during last 10 minutes of baking (optional).

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.

BAKED CORN CASSEROLE

Steps:

• Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
• In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
• Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

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.