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.
TOMALITO - SWEET CORN PUDDING OR CAKE
This is that sweet corn pudding-type stuff they serve in Mexican restaurants like Chevy's. Yum! Serve using an ice cream scoop to get a nice round look. Be sure to share even though that will be REALLY hard to do!
Provided by SONJASTEIN
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
- Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
- Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
- Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.
Nutrition Facts : Calories 216.3 calories, Carbohydrate 24.1 g, Cholesterol 35.6 mg, Fat 13.5 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 8.2 g, Sodium 188.3 mg, Sugar 9.8 g
TOMATILLO CORN CASSEROLE WITH SOUR CREAM
Tomatillos are skillet-cooked until tender and then baked into a casserole with corn, eggs and a tasty blend of sour cream and cheese.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook first 4 ingredients in large nonstick skillet on medium heat 10 to 15 min. or until tomatillos are tender, stirring occasionally.
- Mix egg yolks, corn, sour cream and cornmeal in large bowl until blended. Stir in tomatillo mixture and cheese. Pour into 1-1/2-qt. baking dish sprayed with cooking spray.
- Bake 20 min. or until set. Let stand 10 min. before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
TOMATILLO VERDE ENCHILADA CASSEROLE
A fast take on traditional enchiladas, this spicy casserole is easy to pull together and makes plenty for leftovers. Also, healthy ingredients can be substituted (especially if you're like me and have to make due with items in your fridge or pantry when you forget to pick-up the sour cream at the store). Can also be made ahead and reheated when desired.
Provided by cckarl
Categories One Dish Meal
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- -Unpeel the tomatillos and rinse them in the sink. Cut them into quarters and throw them into a food processor (a blender can also be used).
- -Add the sliced jalapeno, garlic, as well as the squeezed lime and cilantro.
- -Add a few pinches of fresh ground salt and pepper and run food processor until all ingredients are blended together.
- -Pour mixture into a sauce pan over low heat. Let simmer for 10 minutes to bring out the taste in the tomatillos. They should slowly change from a bright green to paler shade.
- As the verde is simmering, you can start to get the rest of your ingredients ready for the casserole.
- -Cut up your cooked chicken breast and put it into your food processor. Course a few times until the chicken is shredded. Should yield just over a cup. Put into a bowl and put to the side.
- -Grate the jalapeno jack. Pending on your taste, a 1/2 cup - cup will do. Put into another bowl and to the side.
- I prefer a round pie dish, though a rectangular casserole dish can be substituted, as well.
- -Spray your dish with a non-stick spray and in the bottom, line with 3 corn tortillas and try to cover as much as the dish as possible though there will be overlap, as well as uncovered corners.
- The Tomatillo Verde sauce should now be a pale shade of green. Add the cottage cheese or sour cream and stir until well-blended. Leave on the heat for another 1-2 min stirring regularly.
- -With a spoon scoop onto the corn tortillas until covered. Add a handful of chicken and a handful of cheese until covered. Add a few sliced jalapenos for taste.
- -Repeat 3 more corn tortillas on top of the first layer; sauce, chicken and cheese.
- -You should finish the dish with 3 tortillas on top and enough sauce to drizzle over so they don't burn. I also like to finish with a sprinkling of cheese and a few jalapenos for garnish.
- -Put in oven for 30-35 minutes. Garnish with a sprinkling of fresh cilantro and a dollop of sour cream. Cut into pie slices and serve.
Nutrition Facts : Calories 234.4, Fat 5.6, SaturatedFat 1.4, Cholesterol 25.7, Sodium 52.9, Carbohydrate 30, Fiber 5, Sugar 3.6, Protein 17.6
TOMATO AND BACON CREAMED CORN CASSEROLE
Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h20m
Yield 16
Number Of Ingredients 11
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
- Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
- Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
- Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.
Nutrition Facts : Calories 178 calories, Carbohydrate 17.1 g, Cholesterol 27.7 mg, Fat 10.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 5.6 g, Sodium 284.3 mg, Sugar 3 g
FRESH CORN AND TOMATO CASSEROLE
This casserole is wonderful for a backyard picnic. It uses all fresh ingredients and simply contains corn, tomatoes and bacon. A great complement for a barbecue.
Provided by RALWOLF
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 38.8 g, Cholesterol 33 mg, Fat 18.5 g, Fiber 5.9 g, Protein 8.9 g, SaturatedFat 8 g, Sodium 629.2 mg, Sugar 7.7 g
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