AWESOME AND EASY CREAMY CORN CASSEROLE
This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the same amount of cooking time.
Provided by LETSGGGO
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 376 calories, Carbohydrate 40.4 g, Cholesterol 90.4 mg, Fat 22.4 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 12.2 g, Sodium 897.3 mg, Sugar 6.6 g
CREAMY BAKED CORN
"This is an old recipe handed down from my mother-in-law and is an especially good accompaniment to roast beef," Nancy Collins relates from Clearfield, Pennsylvania. The corn is moist and creamy with a souffle-like topping.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray. , In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 187 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 759mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.
CREAMED CORN BAKE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, garlic, medium yellow onion, sweet potato, fine sea salt, freshly ground black pepper, spinach, creamed corn, fresh herb, cayenne pepper, large eggs, parmigiano-reggiano, flaky sea salt
Provided by Chris Salicrup
Categories Sides
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
- Preheat the oven to 400°F (200°C).
- Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
- Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
- Season again to taste and stir until warmed through, about 1 minute.
- Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
- Sprinkle with Parmesan cheese and place in the oven.
- Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
- Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
- Serve immediately
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 4 grams, Protein 13 grams, Sugar 7 grams
BAKED CREAM CORN
Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste.
Provided by TAMARA HERSOM
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
- Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
- Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 21.6 g, Cholesterol 54.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 2.3 g, Sodium 426.7 mg, Sugar 5.2 g
BAKED CORN CASSEROLE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Prepare a 9-inch-square baking dish by spraying it lightly with pan spray or greasing it with a bit of extra butter.
- In a medium-sized saucepan over low heat, melt the butter.
- Add flour and whisk to create a roux.
- Slowly pour in the milk, stirring continually to incorporate the liquid.
- Add corn, sugar, salt, and pepper. Mix well, and cook for 5 minutes.
- Crack the eggs into a small bowl and whisk until they're well-beaten.
- Remove the pan containing the corn mixture from heat and add the beaten eggs. Pour into the prepared baking dish.
- Cook for 25 minutes, or until the center of the casserole is firm.
Nutrition Facts : Calories 92 kcal, Carbohydrate 10 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 284 mg, Sugar 4 g, Fat 5 g, ServingSize 1 casserole (9 servings), UnsaturatedFat 0 g
BAKED CORN CASSEROLE
Steps:
- In a medium sized bowl beat eggs then add sugar and flour and mix well.
- Stir in creamed corn and drained corn then carefully mix in milk until well blended.
- Pour into a buttered 2 qt casserole dish and dot top with cut butter.
- Bake at 350 degrees for 75 minutes or until casserole is set.
- Allow to cool for 5 minutes before serving.
CREAMY CORN BAKE
This recipe gives corn a whole new look. Don't be surprised if your pickiest eater loves it!
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine all the ingredients. Place in a greased 3-cup baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges. Stir before serving.
Nutrition Facts :
SWEET CREAMED CORN CASSEROLE RECIPE
This stupid easy Creamed Corn Casserole recipe is made with a store bought Jiffy cornbread mix, and that's not an apology. It is SO good! If you grew up with this Thanksgiving side dish you know what I'm talking about. It is creamy, corny, custardy, and sweet. It's the perfect compliment to a holiday meal, but I also love serving it with a bowl of chili!
Provided by Karen
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350 degrees F.
- In a 8x8 or 9x9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn't stick while baking.
- Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
- Open the can of creamed corn and dump the whole thing into the pan.
- Add 1 cup sour cream.
- Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
- Add an 8 ounce box of Jiffy cornbread mix.
- Use a spatula to stir it all together until well combined. Scrape down the edges.
- Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it's done.
- Let cool on a wire rack for a couple minutes before serving warm!
Nutrition Facts : ServingSize 1 g, Calories 330 kcal, Fat 19 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 657 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 11 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 7 g
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