CREAMY BAKED CORN
"This is an old recipe handed down from my mother-in-law and is an especially good accompaniment to roast beef," Nancy Collins relates from Clearfield, Pennsylvania. The corn is moist and creamy with a souffle-like topping.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray. , In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 187 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 759mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.
CREAMY CORN BAKE
This recipe gives corn a whole new look. Don't be surprised if your pickiest eater loves it!
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine all the ingredients. Place in a greased 3-cup baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges. Stir before serving.
Nutrition Facts :
CREAMED CORN BAKE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, garlic, medium yellow onion, sweet potato, fine sea salt, freshly ground black pepper, spinach, creamed corn, fresh herb, cayenne pepper, large eggs, parmigiano-reggiano, flaky sea salt
Provided by Chris Salicrup
Categories Sides
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
- Preheat the oven to 400°F (200°C).
- Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
- Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
- Season again to taste and stir until warmed through, about 1 minute.
- Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
- Sprinkle with Parmesan cheese and place in the oven.
- Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
- Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
- Serve immediately
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 36 grams, Fat 17 grams, Fiber 4 grams, Protein 13 grams, Sugar 7 grams
BAKED CREAM CORN
Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste.
Provided by TAMARA HERSOM
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
- Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
- Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 21.6 g, Cholesterol 54.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 2.3 g, Sodium 426.7 mg, Sugar 5.2 g
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
BAKED CREAMED CORN
I love creamed corn but no one else in my family does. This recipe makes a small amount so it's on my "to try" list!
Provided by Lvs2Cook
Categories Corn
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine eggs, milk sugar, salt, butter, pepper, and corn and mix well.
- Pour into a greased 2-quart baking dish.
- Sprinkle cheese over top.
- Bake at 350º for 30 minutes.
Nutrition Facts : Calories 284.8, Fat 17.4, SaturatedFat 9.8, Cholesterol 182.6, Sodium 1217.9, Carbohydrate 23.9, Fiber 1.1, Sugar 7.3, Protein 10.8
BUD'S MASHED POTATO-CREAMED CORN CASSEROLE
This casserole is a lot like the man who invented it-larger than life, over the top, and guaranteed to make you happy. Bud's the name behind Royers Round Top Café, a "contemporary comfort food" oasis in, no surprise-Round Top, a 1 1/2-hour drive from Austin-that serves up heaping portions and Bud's famous pies. Bud's casserole is a side dish that's hearty enough to qualify as a main course, and a great option if you have vegetarian guests coming for dinner.
Yield makes 8 to 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Grease a large, deep casserole with butter or cooking spray.
- Place the potatoes in a large stockpot, cover with water, and bring to a boil over high heat. Immediately decrease the heat to medium and cook until the potatoes are fork-tender (literally when you stick a fork in a spud, it slides out with ease), about 20 minutes; drain. Return the warm potatoes to the pot and mash with the 1/2 cup melted butter, sour cream, and ranch mix, leaving just a few chunks of potato. Set aside.
- In a saucepan set over medium heat, stir together the corn kernels and the remaining 1/2 cup butter until the corn is heated through. Stir in the creamed corn, cream cheese, salt, and pepper and cook until the cream cheese has melted and combined with the rest of the ingredients.
- Stir the creamed corn mixture into the potato mixture and turn it out into the prepared casserole. Bake until hot, about 30 minutes. Just before serving, sprinkle the onion and blue cheese over the top of the casserole. Serve immediately.
- The casserole can be assembled up to 1 day in advance, covered, and refrigerated. Bake just before serving.
CREAMY CORN CASSEROLE
This is great side dish my mom used to make. Really easy and goes good with meatloaf, pork chops, and all sorts of things.
Provided by BlueRidgeMama
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together and pour into a 1 1/2 quart casserole dish that has been lightly coated with oil or sprayed with non-stick spray.
- Bake for approx 1/2 hour or until slightly set and beginning to brown on top.
Nutrition Facts : Calories 219.5, Fat 3, SaturatedFat 0.7, Cholesterol 2.1, Sodium 754.8, Carbohydrate 48.7, Fiber 3, Sugar 6.9, Protein 5.4
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