Texas Corn Casserole Recipes

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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



The Best Corn Casserole image

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.

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

TEX-MEX PANTRY CASSEROLE

This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.

Provided by thedailygourmet

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 4

Number Of Ingredients 12



Tex-Mex Pantry Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
  • Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
  • Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 411 calories, Carbohydrate 43.4 g, Cholesterol 58.7 mg, Fat 17.7 g, Fiber 6.7 g, Protein 20.8 g, SaturatedFat 8.4 g, Sodium 1776.3 mg, Sugar 7.2 g

½ pound ground beef
1 tablespoon butter
½ cup diced onion
2 tablespoons taco seasoning
1 (8 ounce) can tomato sauce
1 cup chicken broth
½ (15.25 ounce) can corn, drained
½ (15 ounce) can black beans, rinsed and drained
½ (5.6 ounce) package Spanish rice mix (such as Knorr®)
¼ cup salsa
cooking spray
½ cup shredded sharp Cheddar cheese

TEXAS CORN CASSEROLE

This is a great side dish. You can make it as mild or as spicy as you wish by how many jalapenos you add.

Provided by Junebug

Categories     Corn

Time 1h

Yield 1 pan

Number Of Ingredients 8



Texas Corn Casserole image

Steps:

  • Spray a 13x9 pan with cooking spray.
  • Mix all the ingredients well and pour in prepared pan.
  • Bake at 375 degrees until lightly golden brown and done in the middle.
  • About 45 to 60 minutes.

Nutrition Facts : Calories 6131.5, Fat 326.2, SaturatedFat 131.5, Cholesterol 1552.2, Sodium 14091.1, Carbohydrate 640.2, Fiber 51.8, Sugar 74.1, Protein 237.4

3 cans creamed corn
3 cans whole kernel corn or 3 cans frozen corn
1/2 cup oil
1 1/2 lbs grated cheese
3 teaspoons garlic salt
6 eggs
1 1/2 cups cornmeal
6 jalapenos, chopped (I use 10-12)

SKILLET CORN CASSEROLE

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 4



Skillet Corn Casserole image

Steps:

  • Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
  • Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

16 ears corn, still in the husks
8 tablespoons (1 stick) salted butter
1 1/3 cups heavy cream
Kosher salt and freshly ground black pepper

TEX-MEX CASSEROLE

Provided by Food Network Kitchen

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 14



Tex-Mex Casserole image

Steps:

  • Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
  • Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
  • Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapenos, for topping (optional)

CREAMED CORN CASSEROLE

Creamed corn is one of my favorite comfort food dishes. Here, I've used my recipe for that dish in a different way that's perfect for gatherings with family and friends: a casserole! Boxed corn muffin mix, Cheddar cheese and sour cream are added to my creamed corn and bake up into an irresistible side dish that everyone will love.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 11



Creamed Corn Casserole image

Steps:

  • Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
  • Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
  • Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

Nonstick cooking spray, for the baking dish
8 ears fresh corn, shucked
4 tablespoons unsalted butter
1/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 8.5-ounce package cornbread mix, such as Jiffy
One 8-ounce carton sour cream
2 large eggs
One 8-ounce block sharp Cheddar, shredded
2 green onions, thinly sliced, optional

MEXICAN CORN CASSEROLE

This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12-15 servings.

Number Of Ingredients 11



Mexican Corn Casserole image

Steps:

  • Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.

Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

4 large eggs
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter, melted
2 cans (4 ounces each) chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings, optional

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



Creamy Corn Casserole image

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

2 (15 ounce) cans cream-style corn
1/4 cup milk
3/4 cup crushed saltine crackers
1/4 teaspoon black pepper

CORN CASSEROLE RECIPE BY TASTY

Here's what you need: yellow rice, water chestnuts, butter, green giant mexi-corn, onion, sour cream, cream of chicken soup, cheddar cheese

Provided by Toni Flowers

Yield 12 servings

Number Of Ingredients 8



Corn Casserole Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cook rice according to package directions.
  • Chop water chestnuts into small dice.
  • Melt stick of butter in a 9 x 13-inch (22 x 33 cm) glass casserole dish.
  • Stir the rice, corn, onion, water chestnuts, sour cream, and cream of chicken soup together until mixed well. Pour mixture into casserole dish and spread it out evenly. The butter may spill onto the top of the casserole and that's fine.
  • Bake uncovered for at least 20 minutes. Depending on your oven it may need to cook longer if you have a cold cooking oven. The center of the casserole must reach a hot temperature to your touch.
  • Remove from the oven. Sprinkle the shredded cheddar cheese on top of the casserole and cook for 10 minutes, or until the cheese is melted well.
  • I hope you enjoy our family favorite casserole! We take it to church dinners and never have any leftovers. It can be made ahead of time and frozen for cooking on those busy holidays!
  • Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 0 grams, Protein 11 grams, Sugar 2 grams

1 package yellow rice
1 can water chestnuts, sliced, drained
1 stick butter
1 can green giant mexi-corn, drained (do not substitute whole yellow corn)
½ cup onion, finely chopped
1 carton sour cream
1 can cream of chicken soup
2 cups cheddar cheese, grated

TEXAS RANCH CHICKEN CASSEROLE

This creamy casserole is packed with flavor and is sure to be a hit with your family!

Provided by Six Sisters

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 12



Texas Ranch Chicken Casserole image

Steps:

  • Preheat oven to 350 degrees.
  • In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
  • Line a 9 x 13 inch baking pan with half of the tortilla strips.
  • Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
  • Bake uncovered for 30 minutes or until cheese is completely melted.

Nutrition Facts : Servingsize 1 serving, Calories 2507 kcal, Fat 111 g, SaturatedFat 56 g, Cholesterol 476 mg, Sodium 2912 mg, Carbohydrate 219 g, Sugar 24 g, Protein 163 mg

1 onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 Tablespoon vegetable oil
1 teaspoon minced garlic
3 cups cooked chicken breast (cubed)
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (undrained)
1 Tablespoon chili powder
12 corn tortillas (cut into 1-inch strips and divided)
2 cups shredded cheddar cheese (divided)

SOUTHWEST CORN CASSEROLE

Slightly spicy corn casserole

Provided by CrisDee

Categories     Corn Casserole

Time 1h

Yield 12

Number Of Ingredients 9



Southwest Corn Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
  • Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
  • Bake in the preheated oven until firm in the center, about 50 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 26.4 g, Cholesterol 36.3 mg, Fat 11.2 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 951.4 mg, Sugar 2 g

2 (11 ounce) cans whole kernel corn
1 (11 ounce) can cream-style corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8.5 ounce) package dry corn muffin mix
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
1 small onion, diced
1 large egg
2 teaspoons salt

OU CORN CASSEROLE

A delicious corn bread casserole that was a college favorite because it's simple, inexpensive and tastes like good home cooking!

Provided by Jessica

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 50m

Yield 8

Number Of Ingredients 4



OU Corn Casserole image

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.

Nutrition Facts : Calories 295 calories, Carbohydrate 39.2 g, Cholesterol 0.8 mg, Fat 14.8 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 914.3 mg, Sugar 6.6 g

½ cup margarine, melted
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 (8.5 ounce) package dry corn bread mix

TEXAS RANCH CASSEROLE

This is a delicious Tex-Mex treat that is easy, and packed with flavor. It also freezes well if you want to save it for later.

Provided by NolansMom

Categories     < 60 Mins

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 14



Texas Ranch Casserole image

Steps:

  • Combine first 10 ingredients in a large bowl, stir well.
  • Place half of tortilla strips in a lightly greased 9x13 baking dish.
  • Top with half the chicken mixture, then sprinkle with half the cheese.
  • Repeat layers.
  • Bake uncovered at 350 for 40-45 minutes.
  • Serve with chopped tomato, sour cream, and cilantro.

Nutrition Facts : Calories 835.4, Fat 42.5, SaturatedFat 21.1, Cholesterol 153.6, Sodium 1559.9, Carbohydrate 64.2, Fiber 11.2, Sugar 4.5, Protein 52.9

4 cups chopped cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (15 1/4 ounce) can whole kernel corn, drained
1 (10 ounce) can rotel, undrained
1 (15 ounce) can black beans, drained
4 ounces cream cheese, softened
1 teaspoon chili powder
1/4 teaspoon garlic powder
12 (6 inch) corn tortillas, cut into strips
3 -4 cups shredded monterey jack cheese
1 large tomatoes, chopped
1/2 cup sour cream
1/4 cup chopped fresh cilantro

BITSY'S TEXAS CORN CASSEROLE

This is a wonderful recipe from my cousin's wife, Bitsy. She says this is a family favorite and always served during the holidays and special family gathering. It's been in her family for over 40 years.

Provided by NannyMarvel

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Bitsy's Texas Corn Casserole image

Steps:

  • Over medium-low heat, melt the butter in a sauce pan. Add the diced jalapenos and garlic powder. Add cream cheese and stir until smooth.
  • Add milk and jalapeno liquid. Stir until mixed thoroughly. Mixture should be creamy, not runny.
  • Add drained corn and stir until corn is coated with the cream cheese mixture. Salt and pepper to taste.
  • Pour into microwave/oven proof casserole Top with cheddar cheese.
  • Heat in oven or microwave until cheese is melted.
  • Garnish with a pickled jalapeno and serve. Enjoy1.

Nutrition Facts : Calories 287.8, Fat 19.2, SaturatedFat 10.7, Cholesterol 54.8, Sodium 255.1, Carbohydrate 24.3, Fiber 2.6, Sugar 5.9, Protein 9.2

2 (15 ounce) cans corn, drained
1 (8 ounce) package cream cheese, softed and cut in cubes. Do not use fat-free
1 cup cheddar cheese, shredded
2 tablespoons butter
1/4-1/2 cup milk
1 -2 pickled jalapeno pepper, seeded and diced. Save the liquid
1/2 teaspoon garlic powder
salt and pepper, to taste

CHEESY CORN CASSEROLE

I've had this cheesy corn casserole recipe for years, and my family still asks for it all the time. Our son, who is not a big vegetable eater, says it's one of his favorites.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11



Cheesy Corn Casserole image

Steps:

  • In a large bowl, combine all ingredient. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving.

Nutrition Facts :

3 large eggs, lightly beaten
1 cup sour cream
1/2 cup cornmeal
1/2 cup butter, melted
1 can (8-1/4 ounces) cream-style corn
1 can (7 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies
1 cup cubed Monterey Jack cheese
1 cup cubed cheddar cheese
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

MEXICAN CORN CASSEROLE

A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.

Provided by Lori

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 12

Number Of Ingredients 8



Mexican Corn Casserole image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
  • Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
  • Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
  • Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.

Nutrition Facts : Calories 286.2 calories, Carbohydrate 16 g, Cholesterol 62.2 mg, Fat 21.4 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 632.9 mg, Sugar 0.7 g

1 (8 ounce) package cream cheese, cut into cubes
½ cup butter
1 (15 ounce) can black beans, drained
1 (8 ounce) can diced italian-style tomatoes, drained
1 (11 ounce) can Mexican-style corn with red and green peppers, drained
1 (10 ounce) can white shoepeg corn, drained
1 cup shredded Cheddar cheese, divided
½ cup diced jalapeno peppers

TEXAS CASSEROLE

This is a nice, smooth, cream cheese & noodle casserole with a tomato based sauce and was a favorite of mine when I was growing up. Mom says it's been in the family for years! Feel free to tinker with the amounts!

Provided by Dave Dallas

Categories     Meat

Time 1h15m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 9



Texas Casserole image

Steps:

  • Brown ground beef with onion and garlic, drain.
  • Mix ground beef mixture, sugar, tomato sauce, sour cream, and cream cheese with hot cooked noodles.
  • Sprinkle with 1/2 cup grated cheese.
  • Bake at 350 degrees for 1 hour.

1 lb ground beef
1 garlic clove, finely chopped
1 teaspoon sugar
16 ounces tomato sauce
6 green onions, chopped
3 ounces cream cheese
1/2 pint sour cream
8 ounces dry noodles, cooked and drained
1/2 cup grated mild cheddar cheese

HOOSIER CORN CASSEROLE

This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.-Joyce Manier, Beech Grove, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 17



Hoosier Corn Casserole image

Steps:

  • In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside., In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended. , Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 261 calories, Fat 14g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 364mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

1 medium green pepper, chopped
2 green onions, sliced
1 tablespoon fresh minced chives
2 teaspoons minced fresh rosemary
1 tablespoon butter
1 teaspoon canola oil
2 tablespoons bacon bits
3 large eggs, lightly beaten
1/2 cup sour cream
1/2 cup half-and-half cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 cups frozen corn, thawed
1-1/4 cups shredded cheddar cheese, divided
2 medium tomatoes, seeded and chopped

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SPICY CORN CASSEROLE – TEXAS FARM BUREAU – TABLE TOP
1 c. sour cream. 1/2 c. butter, melted. 1 to 2 tsp. hot sauce. 1 tsp. pepper. This casserole is a great side dish for fall and is especially good mixed into this chili. Start by preheating your oven to 350 degrees and mixing together the cornbread mix with the butter, sour cream and hot sauce. Stir in the corns and green chilies.
From tabletop.texasfarmbureau.org


MEXICAN STREET CORN CASSEROLE - THE COOKIN CHICKS
Instructions. In a large pot, fill with water about halfway up. Bring water to a boil and add in the corn. Allow the corn to cook for about 3-4 minutes, this is basically just to thaw it out. Drain water and keep pot over low heat. Add in the chili powder, paprika, salt, pepper, chipotle pepper, and mayonnaise.
From thecookinchicks.com


HOW TO MAKE REE'S CREAMY CORN CASSEROLE | THE PIONEER WOMAN
Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3jRExq0Take one sassy former city girl, her hunky rancher husband, a band of adorabl...
From youtube.com


POBLANO CORN CASSEROLE - MY TEXAS KITCHEN
Combine milk, eggs, butter, and creamed corn in a large bowl. Add dry ingredients (cornmeal through pepper) and mix untill blended. Fold in chopped poblano peppers, corn, and cheese. Spread the batter into the prepared pan. Bake at 350°F for 45-55 minutes or until knife inserted into the middle comes out clean.
From mytxkitchen.com


MEXICAN CORN CASSEROLE - THIS IS NOT DIET FOOD
Instructions. Preheat oven to 350F. Pour the frozen corn into a large mixing bowl. Add the mayo, sour cream, chili powder, garlic powder, salt and grated parmesan to the bowl. Stir all of the ingredients together well. Spray a 9 x 9 inch baking dish well with cooking spray.
From thisisnotdietfood.com


TEXAS CORN NUGGETS | 12 TOMATOES
Line a baking sheet with parchment paper. In a large bowl, whisk together corn kernels and creamed corn. Season with salt and pepper, then drop spoonfuls of mixture onto lined baking sheet. Place baking sheet in freezer to chill until set. In a medium bowl, whisk together cornmeal and flour, then whisk in onion and garlic powders.
From 12tomatoes.com


CORN CASSEROLE | CENTRAL TEXAS FOOD BANK
PREPARATION. Preheat oven to 350⁰F. In a large bowl, add all the ingredients exceptthe corn muffin mix and mix until well blended. Slowly whisk in corn muffin mix until well blended. Brush a 9x13’’ pan with olive oil and add mixture. Bake in the oven for 35-45 minutes, or until top is golden brown (it’s okay if it’s still a little ...
From centraltexasfoodbank.org


CORNBREAD CASSEROLE RECIPE - RESTLESS CHIPOTLE
Preheat oven to 350 degrees F. In a large mixing bowl stir all of the ingredients together. Pour the ingredients into a greased 9x9 casserole dish. Bake uncovered for 45 minutes, or until the edges begin to brown. Remove from oven …
From restlesschipotle.com


CREAMY CORN CASSEROLE RECIPE - WHAT'S FOR DINNER
Directions. Preheat oven to 300°F. Butter an 8" x 8" baking dish. Chop toast into small pieces. In a mixing bowl, whisk together half and half, cream, eggs, salt and pepper. Add chopped toasts, corn kernels, chilies, bacon, scallions and cheddar …
From whatsfordinner.com


JALAPENO CORN CASSEROLE - MY TEXAS KITCHEN
Instructions. Preheat oven to 350°F. Grease a 9” X 13” or large oven safe cast-iron skillet and set aside. Whisk together milk, eggs and butter. Stir in cream corn, cornmeal, flour, sugar, baking powder, salt and pepper. Mix well. Fold in corn, jalapenos and shredded cheese.
From mytxkitchen.com


EVERYBODY'S FAVORITE CORN CASSEROLE RECIPE - PINCH OF YUM
Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions.
From pinchofyum.com


CORN CASSEROLE: MY ADVENTURE ON SOUTH PADRE ISLAND - SELENE …
Preheat oven to 375°F. Butter a 9×12-inch casserole. Stir together diced onions, the butter, and 2 tablespoons of the olive oil. Season with ½ teaspoon sea salt and freshly ground pepper. Microwave on high until the onions are slightly brown, about …
From seleneriverpress.com


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