Corn Casserole Minus Creamed Corn Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
• Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
• Bake in the preheated oven until bubbly, about 25 to 30 minutes.

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:

• 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.

Steps:

• Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In large mixing bowl place cornbread mix, whole corn (do NOT drain), creamed corn, sour cream, melted butter, 1 cup swiss cheese, cayenne pepper and the eggs. Mix together till combined.
• Pour mixture into casserole dish and bake for 30 minutes. Top with reserved 1 cup swiss cheese and continue baking 5-10 minutes until cheese is melted and bubbling.