ROSALIE'S CORNMEAL CASSEROLE
This is a family favorite. Sometimes I substitute chickpeas or other beans for the kidney beans. I suppose if you like ground beef, you could substitute ground beef for the kidney beans as well. If you love cheese, by all means, use more ... if I've got enough I do!
Provided by Monica
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Saute garlic, onion and green peppers in oil.
- Add cumin and chili. Cook for 2 minutues.
- Add flour. Cook for 1 minute.
- Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
- While the tomato mixture is simmering, make the cornbread mixture.
- Mix together the eggs, mild and oil.
- Add the cornmeal, salt and baking soda. Mix.
- Add the corn. Mix.
- Grease/spray 9 x 13 pan.
- Pour 2/3 cup cornmeal mixture into the bottom of the pan.
- Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
- Pour tomato mixture on top of cheese.
- Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
- Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
- Bake at 350°F for 45 minutes.
- Let rest for 10 minutes before serving.
Nutrition Facts : Calories 906.5, Fat 47.4, SaturatedFat 17.4, Cholesterol 171.9, Sodium 1924.2, Carbohydrate 91.2, Fiber 16.4, Sugar 14.1, Protein 37
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
TWO BEAN CORNMEAL CASSEROLE RECIPE - (4.8/5)
Provided by Beckylynn
Number Of Ingredients 18
Steps:
- Chop onion and saute onion in oil. Add spices, garlic (pressed or chopped) and tomatoes with its juices and cook on stove top till boiling. Simmer for 5 minutes. Add beans (rinsed) and corn and heat through. Pour entire mixture into casserole dish sprayed with cooking spray (11 X 7 X 2) CRUST: Mix together topping ingredients and spoon onto bean mixture already in casserole dish. Bake at 375°F for 20-25 minutes or until topping is cooked through. Top with salsa if desired.
WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING
Provided by Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
- In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
- Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.
CORN CASSEROLE
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you've never had corn casserole before, you're really missing out: It's like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
Provided by Ali Slagle
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
- In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
- Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
- In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
- Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
CORNMEAL CASSEROLE - UKRAINIAN NACHYNKA
I got this recipe from a fellow Ukrainian Dance Mom. It never fails and is so good. Full of calories and flavour, I'm afraid.
Provided by CanadianFarmgal
Categories Grains
Time 1h
Yield 6 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon crisp in an oven proof dutch oven.
- Remove bacon and set aside.
- In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
- Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
- Add cornmeal, mix well.
- Carefully add the milk to to cornmeal mixture to avoid lumps.
- Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
- When thick, turn off heat.
- Add bacon to the cornmeal mixture.
- Whip 6 eggs to a nice froth, add the sugar.
- Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
- Butter large casserole, pour mixture inches.
- Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.
Nutrition Facts : Calories 594.8, Fat 39.5, SaturatedFat 15.6, Cholesterol 203.4, Sodium 792.9, Carbohydrate 45.1, Fiber 2.5, Sugar 20.1, Protein 16.3
BEAN AND CORNBREAD CASSEROLE
I got this recipe from my grandmother-in-law, I haven't tried it yet, but it looks yummy! There's just so many ingredients....
Provided by Candace Lemings
Categories Casseroles
Time 1h
Number Of Ingredients 23
Steps:
- 1. Coat large skillet with cooking oil/spray; place over medium-high heat until hot.
- 2. Add onion, bell pepper and garlic. Cook, stirring constantly until vegetables are tender.
- 3. Stir in kidney beans, pinto beans, tomatoes, sauce, chili powder, mustard and hot sauce/red pepper.
- 4. Cover and cook about 5 minutes.
- 5. Spoon bean mixture into a greased, 13x9" pan and set aside.
- 6. In mixing bowl, combine cornmeal, flour, baking powder salt and sugar.
- 7. In separate bowl, combine milk, eggs, oil and cream corn.
- 8. Add liquid mixture into dry mixture and stir till proper consistency.
- 9. Spoon cornmeal mixture evenly over the bean mixture to within 1" of the edges of the dish.
- 10. Bake at 375 degrees for 30 - 35 minutes. Or until cornbread is done.
CORNMEAL CASSEROLE
I have had this recipe for over 20 years. One of my girlfriends at the time gave me this recipe, and I used to make it often for my family. It was easy, inexpensive, and they LIKED it!!
Provided by silly sally
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Filling:.
- Mix all ingredients in frying pan, and brown until ground beef is cooked.
- Simmer for 20 minutes.
- Corn meal:.
- Make mixture of all ingredients.
- Put meat filling in bottom of greased 9" X 13" pan.
- Pour corn meal mixture over filling.
- Bake in pre-heated 350 degree oven for 45 minutes.
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