Best 9 Corn Casserole From Food Network Recipes

THE BEST CORN CASSEROLE

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 CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar.
• Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

SKILLET CORN CASSEROLE

Steps:

• Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
• Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

DUMP-AND-BAKE CORN CASSEROLE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
• Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
• Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

CORN CASSEROLE FROM FOOD NETWORK

Steps:

• carefully remove the corn from the cob with a knife and put in a food processor.
• transfer to a large bowl.
• coarsly puree with salt, pepper,and nutmeg.
• in a saute pan, add the oil and the onions and saute until translucent.
• add the onions to the corn mixture.
• add the beaten eggs, milk,and half of the grated cheddar and combine.
• use 2 teaspoons of oil to coat a 13x9-inch baking dish.
• transfer the corn mixture to the dish and top with the rest of the grated cheddar.
• place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown in a preheated 350 degree oven.

CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

FRESH CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
• Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 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.