Kellys Cream Corn Bread Casserole Recipe 375 Food

CREAM CORN CASSEROLE WITH CREAM CHEESE

Steps:

• Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker.
• Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use.
• Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened -- about 5 minutes.
• Add the heavy cream and softened cream cheese to the saucepan, and stir until the ingredients have melded and remove from the heat.
• Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish.
• In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine.
• Sprinkle the cheese evenly over the corn mixture and top with the crushed crackers. Cover with aluminum foil and bake for 30 minutes. Uncover, and bake for an additional 15 minutes. Allow to cool slightly, serve, and enjoy.

CORNBREAD WITH CORN CASSEROLE

Steps:

• Mix first 3 ingredients together.
• Add: margarine and Jiffy corn bread mix, Pour into well greased 8x8 casserole dish.
• Bake for 1 hour at 375 degrees.

CREAMY CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
• Bake in preheated oven for 30 minutes, until golden brown.

CREAMY CORNBREAD CASSEROLE

Steps:

• Pre heat oven to 375.
• combine all ingrediants and pour into an oven safe casserole.
• Bake at 375 for about 45 minutes or until golden brown on top.
• I also do a southwest variation and add mexicorn instead of plain corn niblets. I also add some chili power and 1/2 cup of cheddar cheese. Yum.

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.

CREAMED CORN SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

KELLY'S CREAM-CORN BREAD CASSEROLE RECIPE - (3.7/5)

Steps:

• Preheat oven to 375 degrees. Put margarine in 8x8 pan (9x13 pan when doubling the recipe) and place pan in oven to melt margarine during preheating. In a medium bowl mix all other ingredients with a spoon. Once oven is heated and margarine is melted, pour mixture over melted margarine. Return pan to oven. Bake 40-45 minutes until sides are golden brown and top is a little cracked.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

LAWRY'S CREAMED CORN

Steps:

• Melt butter in heavy saucepan.
• Add flour and salt, stirring to blend.
• Slowly add whipping cream, stirring constantly until thickened.
• Add sugar and corn, heat.
• For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish.
• Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.

WICH'S CREAMED CORN CASSEROLE

Steps:

• Melt butter; add sugar & stir to dissolve. Add cream cheese, melt & whisk until very creamy. Add corn, stirring to coat well.
• Put in greased casserole & top with bread crumbs, if desired.
• Bake at 350 until bread crumbs are browned or until hot & bubbly for about 30 - 40 minutes.