Mimis Baked Corn Casserole Food

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MIMI'S BAKED CORN CASSEROLE



Mimi's Baked Corn Casserole image

We originally called this Jim's Corn because my brother Jim could literally eat his weight in it! But it is my mother (Mimi), Neda Faye Cantwell, who gets the credit. She was published as the author of this recipe in the Texas Wesleyan College Womans Club Cook Book in 1979. You will get lots of request for this recipe so just...

Provided by Bobbi Bilnoski

Categories     Vegetables

Time 1h5m

Number Of Ingredients 9

1 egg
1 can(s) cream style corn
1 c grated cheddar cheese
1 Tbsp flour
1/2 tsp salt
2 Tbsp sugar
2 Tbsp eagle brand milk
30 waverly wafers, crushed
1/4 butter, melted

Steps:

  • 1. Mix ingredients together (except cracker crumbs and butter).
  • 2. Put into a well-greased baking dish. Like a one quart casserole, something deep.
  • 3. Mix cracker crumbs and butter and sprinkle on top.
  • 4. Bake at 350 degrees for 45 minutes, until crumbs are golden brown.
  • 5. This recipe can be doubled easily, bake a little longer.

BAKED CORN II



Baked Corn II image

This is my Grandmother's recipe that I'm always asked to bring to dinners. If I'm going to a picnic I just put everything into a crock pot and 4 hours later it is ready to go.

Provided by KSELLERS

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package frozen corn kernels, thawed and drained
¾ cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
  • Bake, uncovered, in preheated oven for 1 hour.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 30.2 g, Cholesterol 80.7 mg, Fat 14.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 8.4 g, Sodium 121.4 mg, Sugar 9.1 g

JIFFY CORN CASSEROLE (5 INGREDIENTS) EASY & DELICIOUS!



Jiffy Corn Casserole (5 Ingredients) Easy & Delicious! image

Okay, I have made this in the past for "Mexican" night & poker nights... but then we had this again a few weeks ago at a friends party and just had to post the recipe for easy access & safe keeping. There are several recipes out there for this casserole, but they are all different. This one has no eggs (which seems to be hard to find) and uses only 5 ingredients. It's so easy to make but always a crowd pleaser - try it at a BBQ, alongside chili, or as a Holiday side-dish... ** NOTE: The consistency is supposed to be like a spoonbread, it is a casserole, not like cornbread you would cut into pieces -this is like Chi Chi's corn casserole they served on the side. PS- I make a double batch & bake in a 9x13x2 casserole dish. Lastly, if you add about 3/4 cup of sugar to this, you could serve it as a dessert :-)

Provided by BlondieItaliana

Categories     Corn

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (8 ounce) box Jiffy cornbread mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter

Steps:

  • Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
  • Cook uncovered for 55-60 minutes at 350 degrees.

Nutrition Facts : Calories 362.2, Fat 21.4, SaturatedFat 11.6, Cholesterol 46, Sodium 782.8, Carbohydrate 41.3, Fiber 3.6, Sugar 4.2, Protein 5.2

MIMI'S SOUTHERN STYLE CORN



Mimi's Southern Style Corn image

This is my mother's famous corn recipe. I'm not sure where she got it but everyone loves it. I get requests each holiday season to make it. You can use canned corn or fresh, but Mom says you have to use Green Giant Shoepeg if using canned. No other corn matches that one. NOTE: Cook no higher than medium heat as this has a tendency to stick and burn. Stir often to reduce sticking.

Provided by kitty.rock

Categories     Corn

Time 12m

Yield 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) cans green giant white shoepeg corn
6 tablespoons melted butter
1 teaspoon salt
2 tablespoons flour
2 tablespoons sugar
1 cup milk, divided
1/2 cup cream, instead of milk in the last cooking step

Steps:

  • At medium heat, add corn to butter in a large skillet.
  • Stir in flour, sugar, salt and 1/2 cup of milk.
  • Cook, covered, for 10 minutes.
  • Add remaining 1/2 cup of milk before serving and stir well.
  • VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.

Nutrition Facts : Calories 208.7, Fat 14.8, SaturatedFat 9.1, Cholesterol 43.8, Sodium 373.8, Carbohydrate 18.3, Fiber 1.4, Sugar 3.2, Protein 3.3

MIMI'S CAFE CORN CHOWDER



Mimi's Cafe Corn Chowder image

This comes from a restaurant that is here in Utah, at least that is where I think it is from. I made it the other night, and it was slightly different from most corn chowders because it didn't use bacon. This is a very mild tasting chowder.

Provided by Miss Diggy

Categories     Chowders

Time 1h

Yield 9 serving(s)

Number Of Ingredients 11

1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

Steps:

  • Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
  • Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
  • Whisk flour into 1 cup of the half and half and then stir into soup.
  • Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
  • Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

CORN CHOWDER FROM MIMI'S CAFE



Corn Chowder from Mimi's Cafe image

I fell in love with the corn chowder at Mimi's and was unable to find a recipe that tasted like it here. I was able to find the actual recipe on Mimi's own site.

Provided by FLFroggie

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 tablespoons butter
6 tablespoons onions, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups potatoes, peeled and cut into 1/2-inch cubes
1 quart half-and-half cream
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour

Steps:

  • On medium heat, melt butter.
  • Simmer onion and celery for 5 minutes until soft but not brown.
  • Add water, potatoes, corn and seasonings.
  • Cover and simmer for 30 minutes or until potatoes are barely tender.
  • Whisk the flour into 1 cup of half & half and stir into soup.
  • Add remaining 3 cups half & half.
  • Simmer for about 15 minutes until soup thickens to creamy consistency.
  • To make soup thicker, simmer another 5-10 minutes.

Nutrition Facts : Calories 373.4, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 697.8, Carbohydrate 43.9, Fiber 4.2, Sugar 4.1, Protein 8.6

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