Best Cornhuskers Casserole Recipes

Cornhusker's Casserole image

Provided by Pinay0618

Categories Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 (14 1/2 ounce) can hominy, drained and patted dry
2 cups frozen whole kernel corn, thawed and patted dry (one 10-oz. pkg)
8 ounces shredded sharp cheddar cheese (2 cups)
4 eggs, beaten
2 cups milk
2 tablespoons flour
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Steps:

Preheat the oven to 350 degrees F. Combine hominy and corn in a greased 2-qt. souffle dish. Top with cheese.
In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 271, Fat 14.9, SaturatedFat 8.3, Cholesterol 144.1, Sodium 422.9, Carbohydrate 20.9, Fiber 2.3, Sugar 1.3, Protein 14.4

Cornhusker Corn Casserole image

Provided by Food Network

Categories side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups canned yellow or white hominy, drained and patted dry
2 cups fresh corn kernels, preferably, or 2 cups frozen and thawed corn kernels
1 garlic clove, minced
8 ounces sharp cheddar cheese, shredded
2 cups milk
4 eggs, beaten
1 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole.
In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar.
Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.

Corn Casserole image

Provided by Ali Slagle

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
2 pounds frozen or fresh corn kernels (about 6 1/2 cups)
4 scallions, thinly sliced crosswise (optional)
1 fresh rosemary sprig (optional)
Kosher salt and black pepper
1/2 cup all-purpose flour
1/2 cup fine or coarse yellow cornmeal
2 teaspoons baking powder
1 cup sour cream
2 large eggs
1 1/2 cups freshly grated Cheddar or Parmesan

Steps:

Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.