BUTTERMILK CHEDDAR CORN CAKES
Steps:
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
EASY CHEESY CORN CASSEROLE
Enjoy our Easy Cheesy Corn Casserole with prep time that lasts just under an hour. This cheesy corn casserole features whole corn kernels, creamed style corn, cream cheese, shredded KRAFT Cheese and corn muffin mix.
Provided by My Food and Family
Categories Dairy
Time 46m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk cream cheese and milk until smooth. Stir in remaining ingredients until well blended.
- Pour into 13x9-inch baking dish sprayed with cooking spray.
- Bake 34 to 36 min. or until golden brown.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
CHEESY CORN CASSEROLE
There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!
Provided by GLOEGGLER
Categories Side Dish Casseroles Corn Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 20 g, Cholesterol 34.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 477.2 mg, Sugar 3.5 g
CHEESY BUTTERMILK CORN BAKE
This is wonderful made with fresh corn off the cob too, also chopped green or red bell pepper may be added into the ingredients instead of placing on top, and about 1/4 teaspoon (or more) cayenne pepper is also good to add in. This is so good!
Provided by Kittencalrecipezazz
Categories Corn
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter an 11 x 7-inch or a 9 x 9-inch baking dish (or any size casserole dish large enough to hold the mixture).
- In a large bowl, combine corn niblets, milk, buttermilk, eggs, Parmesan cheese, cracker crumbs, pimento, melted butter, salt, pepper, garlic powder (if using) and 1-1/2 cups grated cheddar cheese; mix well to combine.
- Transfer to prepared baking dish, sprinkle with green bell pepper strips over top and cover with foil.
- Bake for about 40-45 minutes, remove from oven, and uncover.
- Top with about 1-1/2 cups grated cheddar cheese, and return to oven (uncovered) to bake for another 15 minutes.
- Delicious!
Nutrition Facts : Calories 853.3, Fat 54.5, SaturatedFat 31.5, Cholesterol 251.1, Sodium 1626, Carbohydrate 62.2, Fiber 4.6, Sugar 8.8, Protein 35.2
CHEESY SLOW-COOKED CORN
My family really likes this creamy, cheesy side dish-and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. -Mary Ann Truitt, Wichita, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.
Nutrition Facts : Calories 265 calories, Fat 16g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 227mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY SWEETCORN CORNBREAD
Involve kids in making this cheesy sweetcorn cornbread. We've listed all the equipment they'll need to make the recipe. It's perfect served with chilli
Provided by Cassie Best
Categories Side dish
Time 40m
Number Of Ingredients 19
Steps:
- Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 230C/210C fan/gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 1½ tsp salt into a large bowl. Beat the buttermilk or yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined.
- Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.
- Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month.
Nutrition Facts : Calories 296 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.6 milligram of sodium
CHEDDAR-BUTTERMILK CORN BREAD
Categories Bread Cheese Side Bake Cheddar Cornmeal Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8x8-inch bread
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)
JACK STACK BARBECUE CHEESY CORN BAKE RECIPE - (4.7/5)
Provided by á-25087
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter or margarine. Stir in flour and garlic powder. Add milk all at once. Cook, stirring constantly, over low heat until melted. Stir in both cheeses until melted. Stir in corn and ham, then transfer mixture to a 2-quart casserole dish. Bake at 350°F for 45 minutes.
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CHEESY CREAMED CORN CASSEROLE - BROWN EYED BAKER
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Ratings 104Calories 678 per servingCategory Side Dish
- In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and 1 cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached. Increase the oven temperature to 400 degrees F and sprinkle the top with the remaining cheddar cheese. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Allow the casserole to sit for at least 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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