Mikes Corn Casserole Recipes

EASY JIFFY CREAMED CORN CASSEROLE

Steps:

• Preheat the oven to 350F. Cpat a 9×9 baking dish with nonstick spray and set aside.
• In a large bowl combine sour cream, half the melted butter, creamed corn, Mexicorn, dry corn bread mix, and grated cheddar cheese.
• Pour mixture into prepared pan. Sprinkle crushed crackers on top and drizzle the remaining butter onto the crackers.
• Bake for 40-45 minutes until center is set and edges are lightly golden.
• Serve warm or at room temperature.

CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Place the butter in an 8x8 baking dish and melt in the microwave.
• Once melted, move the butter around to coat the sides of the baking dish.
• To the baking dish, add Jiffy mix, corn, creamed corn, egg and half of the cheese. Mix well.
• Place dollops of sour cream on top and swirl into the top layer of the corn mixture.
• Add remaining cheese on top.
• Bake uncovered for 45-55 minutes or until firm in the center and lightly browned.

FRESH CORN CASSEROLE

Steps:

• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through.

MIKE'S CORN CASSEROLE

Steps:

• Melt margarine in pan.
• Sauté onion in margarine.
• Mix eggs, all corn & muffin mix in large bowl.
• Pour mixture into greased 9x13 baking pan/dish.
• Spoon onion over mixture.
• Sprinkle with cheese.
• Bake at 400°F for 30 minutes.

THREE-PEPPER CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.
• In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add onion and pepper and cook, stirring often, until golden brown and caramelized, about 8 minutes. Add garlic and cook until fragrant, 1 minute. Add chipotle and season with salt and pepper. Transfer to a large bowl to cool to room temperature.
• Puree 3 cups corn in a food processor or blender until very smooth. Transfer to bowl with onion mixture. Stir in 1 1/2 teaspoons salt, cornmeal, remaining cup corn, and cheese. In a separate bowl, whisk together 6 tablespoons melted butter, cream and eggs just until combined. Fold into corn mixture. Pour batter into prepared dish and bake on a rimmed baking sheet until puffed and golden and the center jiggles slightly, 45 to 50 minutes. Let cool 15 minutes. Serve with salsa, cilantro and sour cream.

QUICK AND EASY CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
• Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
• Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.