Indiana 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.

CORN CASSEROLE

Steps:

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

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.

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.

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.

INDIAN BAKED CORN

Steps:

• Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.