Country Corn Casserole Recipes

CROCK POT SWEET CORN SPOON BREAD

Steps:

• In a large mixing bowl combine all of the ingredients. Mix thoroughly.
• Spray 4-quart casserole crock pot with nonstick cooking spray. Pour batter into the prepared slow cooker.
• Cover and cook on high for 3 hours or low for 6 hours.
• Then serve!

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.

CORN CASSEROLE

Steps:

• In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
• Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

COUNTRY CORN CASSEROLE

Steps:

• 1. *Note: If you can't find the frozen blend, you can use fresh and just make sure it totals the same amount. You will probably have to cook them a little longer.
• 2. In a saucepan over medium heat, bring the veggies and water to a boil. Reduce heat, cover, and simmer for 5-6 minutes or until tender. Drain.
• 3. In a saucepan over medium heat, saute' the onion in one tablespoon of butter until tender. Add the soup and milk. Stir until smooth.
• 4. Add cracker crumbs and cooked veggies to the soup mixture.
• 5. Spoon into a greased 8 inch square baking dish. Dot with the remaining butter.
• 6. Bake uncovered at 350 degrees for 25-30 minutes or until golden brown.