Baked Corn Like A Corn Casserole But No Cheese Or Sour Cream Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
• Bake in preheated oven for 25 minutes.
• Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Heat oil in a small skillet over medium heat. Saute onion until translucent.
• In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

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.

Steps:

• Beat the eggs, add corn, sugar, salt, milk and 1/2 of your crushed club crackers.
• Dump into a greased or sprayed small baking dish. I use the 9x9 glass ones.
• Cover with the remaining half of cracker crumbs and dot with butter.
• Cover with foil and bake at 350°F for 1 hour.

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a medium saute pan, heat 2 Tbsp of butter over medium heat.
• Add onion, peppers and minced garlic (if using); cook until softened, stirring occasionally, remove from heat, cool slightly.
• In a bowl, combine the eggs, 1/4 cup melted butter, sour cream, salt, pepper, cayenne and garlic powder (if using); mix well to combine.
• Mix in the onion/pepper mixture; stir to combine.
• Mix in the creamed corn and cornmeal and stir in 1/2 cup grated cheese (can use more cheese if desired); mix to combine.
• Transfer to prepared baking dish.
• Sprinkle with 1 cup grated cheese (or more if desired).
• Bake for 30-35 minutes, or until puffed and golden.

Steps:

• Preheat oven to 350.
• Stir together eggs and sour cream, stirring well.
• Stir in remaining ingredients except cheddar cheese.
• Put in quiche or 8x8 inch casserole dish.
• Top with cheddar cheese.
• cook until center is set, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish.
• Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
• Whisk together the milk and flour, and stir into the corn mixture. Cook, stirring over medium heat until the mixture is thickened, and corn is cooked through.
• Remove from Heat, and stir in the parmesan cheese until melted. Serve hot.

Steps:

• Preheat oven to 400F, rack in the middle.
• Lightly spray a 2 quart baking dish.
• In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
• Bring to a boil.
• While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
• Whisk together the eggs until well beaten.
• Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly - ~30 seconds to a minute.
• Remove from the heat and add in the corn, cheese and salt mixing to combine.
• Slowly add in the eggs while mixing the entire time - you do not want the eggs to curdle.
• Pour the mixture into the prepared baking dish.
• Bake for 30 minutes or until the top is puffy and golden brown.
• Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.