Best Pork And Creamed Corn Stuffing Recipes

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PORK CHOP AND CORN STUFFING BAKE



Pork Chop and Corn Stuffing Bake image

Make and share this Pork Chop and Corn Stuffing Bake recipe from Food.com.

Provided by agileangus

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups herb seasoned stuffing mix
1 (10 1/2 ounce) can cream of celery soup
1/2 cup corn
1 small onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops (3/4 inch thick)
1 tablespoon brown sugar
1 teaspoon Dijon mustard

Steps:

  • Mix stuffing, soup, corn, onion and celery and spoon into a greased 9" pie plate.
  • Top with pork chops.
  • Mix sugar and mustard and spoon over chops.
  • Bake at 400 degrees for 30 minutes.

MOM PAT'S PORK CHOPS WITH CREAMED CORN



Mom Pat's Pork Chops With Creamed Corn image

The taste of the chops soaks into the corn for a really good flavor. Very easy and cheaper than most. My sister Cris loves these.

Provided by Dienia B.

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 pork chops or 4 pork steaks, any size
1 (18 ounce) can creamed corn (2 cans if your corny)
salt and pepper
garlic salt

Steps:

  • Season chops with salt, pepper, garlic salt; brown chops in skillet.
  • Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste.
  • Cover and simmer for at least 15 minutes more or until pork is done.
  • You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.

AWESOME AND EASY CREAMY CORN CASSEROLE



Awesome and Easy Creamy Corn Casserole image

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

½ cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

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

MOIST AND TASTY PORK STUFFING



Moist and Tasty Pork Stuffing image

This is the stuffing that has been passed down in our family. No turkey is complete without this tasty addition. I've seen these ingredients in other stuffing recipes, but they call for cooking the sausage in a fry pan. My sister and I agree that this method makes a more moist stuffing.

Provided by 4inLeo

Categories     Pork

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 lbs lean ground pork (I like to use 1 lb pork and 1 lb mild sausage) or 2 lbs bulk sausage (I like to use 1 lb pork and 1 lb mild sausage)
2 (14 ounce) packages Pepperidge Farm Herb Stuffing (not cubed not cornbread. I use about one and a half packages.)
1 -2 large onion, chopped
6 celery & leaves, chopped
1 -2 cup water (need enough to cover pork as it cooks)
1 teaspoon Bell's seasoning (may omit)

Steps:

  • Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
  • Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
  • The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).

Nutrition Facts : Calories 390.9, Fat 3.4, SaturatedFat 0.8, Cholesterol 1, Sodium 1578.8, Carbohydrate 77.5, Fiber 3.4, Sugar 9, Protein 11.1

SLOW-COOKER PORK CHOPS WITH CHEESY CORN BREAD STUFFING



Slow-Cooker Pork Chops with Cheesy Corn Bread Stuffing image

Corn bread stuffing is prepared alongside pork chops in a satisfying slow-cooked supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 6

Number Of Ingredients 9

6 pork boneless loin chops, about 3/4 inch thick (2 pounds)
1 teaspoon peppered seasoned salt
1 bag (16 oz) corn bread stuffing mix (6 cups)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
2 1/2 cups water
1 cup finely shredded Cheddar cheese (4 oz)

Steps:

  • Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
  • Spray 5- to 6-quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker. Arrange pork on stuffing, layering as necessary.
  • Cover and cook on Low heat setting 5 to 6 hours.
  • Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.

Nutrition Facts : Calories 540, Carbohydrate 60 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 4 g, TransFat 1/2 g

BAKED PORK CHOPS WITH STUFFING



Baked Pork Chops with Stuffing image

I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

Steps:

  • In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

MOM'S CORNY PORK CHOPS



Mom's Corny Pork Chops image

Mom used to make this all the time, and there were hardly any leftovers. Easy to make baked dish that goes great with fresh bread and mashed potatoes.

Provided by Barb Pierce Strong

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
3 cloves garlic, minced
4 (8 ounce) pork chops
salt and ground black pepper to taste
¼ cup minced onion
½ cup water
1 (15 ounce) can cream-style corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
  • Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
  • Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.5 g, Cholesterol 77.4 mg, Fat 25.4 g, Fiber 1.7 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 399.8 mg, Sugar 4.3 g

CORN STUFFED PORK CHOPS



Corn Stuffed Pork Chops image

DH and I love pork chops-even better than steak--LOL! This is a simple, homey old standby. I have made this at different oven temperatures to fit in with the rest of my oven meal. Love oven meals. At 350 degrees I bake for 1 hour, 325 degrees about 75 minutes, and at 400 degrees about 45 minutes.

Provided by WiGal

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup celery, chopped finely
1/4 cup onion, chopped
2 tablespoons butter, melted
1 egg, lightly beaten (optional)
2 slices soft breadcrumbs
1/2 cup whole kernel corn
1/4-1/2 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon pepper
4 pork loin chops

Steps:

  • Preheat oven to 325 degrees. See description above for higher oven temps and times-get all in the oven if you can! :).
  • Spray baking dish with cooking spray.
  • Combine all ingredients except the chops IN cooking dish, and stir.
  • Top with chops-season chops with some pepper-add salt if you like it.
  • Top with chops.
  • COVER.
  • Bake at 325 degrees for 75 minutes or chops are done. Check after 50 minutes to see if they are done to your family's preferences.

OLD-FASHIONED SCALLOPED CORN



Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
  • In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
  • In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
  • Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

PORK AND CREAMED CORN STUFFING



Pork and Creamed Corn Stuffing image

Honestly, when I went to try this recipe, I had my doubts -- 4 ingredients? Really?!? But my husband picked it from our church's cookbook, and I'm nothing if not consistent. Hah, show's what I know. It was really really good for something that's really really easy.

Provided by Nicole Bredeweg

Categories     Pork

Number Of Ingredients 4

3 - 4 pork chops of pork steak
1 can(s) cream corn
4 - 5 slice bread
2 - 3 Tbsp onion, chopped

Steps:

  • 1. Brown pork chops on both sides; place in baking dish. Mix cream corn and onion. Break bread into small pieces. Mix with creamed corn and onion. Spread over meat. Bake at 350*, for approximately 25 minutes (more if they're thick pork chops).

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