White Corn Casserole Food

CORN CASSEROLE

Steps:

• Preheat oven to 350-degrees.
• Combine all ingredients in a large bowl, mix well.
• Pour mixture into a greased 9x13 glass baking dish.
• Bake for 1 - 1 1/2 hours or until cooked through and golden brown on top.
• Tip: If you like it more bready, bake longer. It will become more like a cornbread. If you like it more like a corn pudding, bake for less time.

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.

SHOEPEG CORN CASSEROLE

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

SWEET CORN CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
• Bake in preheated oven until beginning to brown, 25 to 30 minutes.

WHITE CORN CASSEROLE

Steps:

• Slice corn from cobs; set aside.
• In a bowl, mix together the butter and honey; add in flour and egg yolks; stir to blend until smooth.
• Add in milk, stir to blend.
• Stir in corn, salt, and pepper; set aside.
• Whip egg whites until stiff peaks form; fold into corn mixture.
• Transfer mixture to a greased 1 1/2 quart casserole dish.
• Bake in a 350° oven for 45 minutes.

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.

WHITE CORN CASSEROLE

Steps:

• 1. I always use an aluminum throw away pan. I put my frozen corn in first and mix my flour really good with the corn. I then add the remainder of the ingredients.
• 2. Stir realy good and bake at 350 for approximately 1 hour. Cook and enjoy. Everyone says it taste like homemade corn.
• 3. I use the aluminum pan because I am usually taking it somewhere else. I just mix it in the aluminum pan.
• 4. While cooking stir the corn every so often.