Creole Corn Casserole Recipes

CREOLE CORN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving drippings., Saute onion and peppers in drippings until tender. Add tomatoes and bay leaves. Cook, uncovered, over medium-low heat for 10 minutes. , Add corn; simmer, uncovered, for 10 minutes or until corn is tender. Discard bay leaves. Stir in seasonings. Sprinkle with bacon.

CREOLE CORN CASSEROLE

Steps:

• Preheat oven to 400-degrees.
• Prepare a 9x9-inch baking dish (lightly grease and flour).
• Place all five ingredients into a bowl and mix thoroughly.
• Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
• Options:.
• The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
• The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
• Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
• Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

CREOLE CORN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Heat the bacon drippings in a large nonstick skillet.
• Add flour and brown lightly.
• Add corn, tomatoes, celery, and onion.
• Mix well and remove from heat.
• Make layers in a 2 quart casserole, alternating vegetables and grated cheese.
• Salt and pepper to taste.
• Bake 30 minutes (covered) in 350ºF oven.

CREOLE PORK CHOPS & CORNBREAD CASSEROLE

Steps:

• Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
• Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
• Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
• Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
• Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

CREOLE CORN PUDDING

Steps:

• Mix together eggs, cream, sugar, salt and pepper.
• Add creamed corn; mix well and heat up in skillet - do not boil.
• Pour corn mixture into greased ramekins and bake in hot water bath at 375°F until set (about 1 hour).
• Turn out onto plates and serve.