Favorite 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.

EVERYBODY'S FAVORITE CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.
• In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
• Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.

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.

CORN CASSEROLE

Steps:

• Fry the onion and celery together. Layer the bread (bottom) vegetables, and cheese in an oiled casserole dish. Pour the creamed corn over the top. Then pour the egg mixture over that. Let it stand 30 minutes, then bake in a 350° oven for 1 hour, placed in a pan of hot water.
• As a main dish, this supplies about 40% of a day's protein requirement. By protein complementarity, the available amount can be increased to 55% by adding 3/4 cup sunflower seeds, but some people don't like crunchies in it.

CORN CASSEROLE

Steps:

• Mix above ingredients in casserole dish and bake in a 350* oven for 45 minutes, or until set.
• Enjoy!

FAVORITE CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Saute the onions in butter.
• In a large mixing bowl, mix eggs, Jiffy cornbread mix, creamed corn, sour cream and 1 cup cheese.
• Add onions and butter. Mix well.
• Add sugar to taste.
• Spray a large shallow baking dish with Pam and pour mixture inches.
• Top with remaining cheese.
• Bake for about 30 - 40 minutes.

CORN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.