JIFFY® CORN CASSEROLE
My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!
Provided by Janice Anderson
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g
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
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
- Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
CORN & CAPSICUM CASSEROLE
I love corn & capsicum together & this a great side to prepare ahead of time & reheat in the oven closer to dinner.
Provided by Mandy
Categories Corn
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter & saute, shallots, capsicums & corn, cook for 2 minutes.
- Remove from heat, add cream & salt & pepper.
- Pour mixture into an ovenproof dish, sprinkle with cheese & parsley.
- Bake at 180.C for approx 15 minutes.
Nutrition Facts : Calories 230.2, Fat 11.9, SaturatedFat 6.9, Cholesterol 29.2, Sodium 551.3, Carbohydrate 28.3, Fiber 3.4, Sugar 4.6, Protein 6.9
THREE-PEPPER CORN CASSEROLE
Chipotle chiles and pepper jack cheese bring the perfect note of heat to this creamy casserole. Good quality frozen corn makes a big difference here, as some brands tend to be starchy with little flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h40m
Number Of Ingredients 12
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.
MEXICAN CORN CASSEROLE
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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