Corn Bread Casserole With Fresh Corn And Green Onions Recipes

Steps:

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
• Bake in preheated oven for 30 minutes, until golden brown.

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

Steps:

• Mix first 3 ingredients together.
• Add: margarine and Jiffy corn bread mix, Pour into well greased 8x8 casserole dish.
• Bake for 1 hour at 375 degrees.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-inch square baking pan.
• In a large bowl, stir together the 1/2 cup melted butter, fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt.
• Pour batter into the prepared pan.
• Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
• Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

Steps:

• Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.

Steps:

• In a large bowl, beat the eggs, dip, butter, cornbread mix, salt and pepper until combined. Stir in the corn. , Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

Steps:

• Preheat oven to 400°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter with oil in heavy medium skillet over medium heat. Add green onions; sauté 3 minutes. Cool.
• Whisk cornmeal, flour, cheese, sugar, baking powder, salt, and pepper in large bowl to blend. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan.
• Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm.

Steps:

• In a large skillet, saute onions in butter until tender.
• In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
• Stir into onion mixture; remove from heat and set aside.
• In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Spoon onion mixture over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
• Let stand for 10 minutes before cutting.