Simple And Fresh Corn Casserole Recipes

EASY CORN CASSEROLE

Steps:

• In a large mixing bowl whisk together the flour, sugar, salt and pepper. Add milk, melted butter, frozen and creamed corn. Stir with a spoon. Add eggs and stir.
• Pour into a casserole dish. I used a 10 x 10 casserole dish and bake in preheated 350 degree oven for 45 to 50 minutes until the center is set and casserole is brown around the edges.
• I usually stir this halfway through the cooking process. Makes 6 to 8 servings.

FRESH CORN AND TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
• Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
• Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
• Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

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.

SIMPLE AND FRESH CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
• Bake in the preheated oven until bubbling, about 1 hour.

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.

EVERYBODY'S FAVORITE CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.
• In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
• Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.

FRESH CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour.

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 dish with nonstick spray.
• In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
• Pour into prepared dish and bake for 45 minutes or until golden brown.
• Remove from the oven and let stand for 5 minutes before serving.

SWEET AND SAVORY CORN CASSEROLE RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Melt butter in a 10-inch cast iron skillet over medium heat, then add onion, bell pepper, sugar, sage, salt, paprika, and cayenne. Cook, stirring, until onions are translucent and just beginning to brown, about 10 minutes, then add corn. Continue cooking, stirring frequently, until no water remains in skillet, another 8 to 10 minutes, then stir in cornmeal and remove from heat.
• In a small bowl, whisk together eggs, milk, and cream, then pour into corn mixture. Stir well to combine, sprinkle with cheese, and bake until softly set, about 20 minutes. Turn on the broiler and broil only until lightly browned, just a minute or two more.