White Corn Casserole Recipes

SHOEPEG CORN CASSEROLE

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

WHITE CORN CASSEROLE

Steps:

• Slice corn from cobs; set aside.
• In a bowl, mix together the butter and honey; add in flour and egg yolks; stir to blend until smooth.
• Add in milk, stir to blend.
• Stir in corn, salt, and pepper; set aside.
• Whip egg whites until stiff peaks form; fold into corn mixture.
• Transfer mixture to a greased 1 1/2 quart casserole dish.
• Bake in a 350° oven for 45 minutes.

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.