Threecorncasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
• Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

Steps:

• Preheat oven to 375.
• In a large bowl, mix together, butter, sour cream, egg.
• Stir in cans of corn and corn muffin mix.
• Spoon into buttered 2 quart casserole.
• Bake for 45 minutes.
• Add cheese and stir well.
• Bake for 15 minutes or until dish is slightly puffed.

Steps:

• In large bowl, mix together butter, sour cream and egg.
• Stir in cans of corn and corn muffin mix.
• Spoon mixture into buttered 2-quart casserole dish.
• Bake in preheated 375-degree oven, about 45 minutes.
• Remove from oven, add cheese, stir well.
• Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.

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 oven to 350F and lightly grease an 8" square baking dish.
• Combine all ingredients.
• Pour into prepared baking dish.
• Bake 45 minutes to 1 hour or until tester comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
• Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
• Bake in the preheated oven until casserole is firm, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Steps:

• Pare sweet potatoes and slice.
• Cut apples without peeling in thick slices. Place the sliced potatoes in a greased baking dish and sprinkle with half the salt.
• Add the sliced apples, sugar and cinnamon. Arrange the pork chops on the apples, and season with remaining salt, pepper and sage.
• Add hot water and bake in a moderate oven (350° F.) for about 1 hour, or until chops and potatoes are seasoned to taste, and are well done.

Steps:

• Preheat over to 350. Grease 9 x 13 pan. Beat eggs in mixer until foamy. Add both corns, butter, drip and pepper. Mix well. Stir in muffin mix by hand. Pour into 9 x 13 pan. Bake until knife come out clean and casserole is nicely browned. About 55 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter.
• Bake in the preheated oven until bubbling, about 1 hour.

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.
• In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add onion and pepper and cook, stirring often, until golden brown and caramelized, about 8 minutes. Add garlic and cook until fragrant, 1 minute. Add chipotle and season with salt and pepper. Transfer to a large bowl to cool to room temperature.
• Puree 3 cups corn in a food processor or blender until very smooth. Transfer to bowl with onion mixture. Stir in 1 1/2 teaspoons salt, cornmeal, remaining cup corn, and cheese. In a separate bowl, whisk together 6 tablespoons melted butter, cream and eggs just until combined. Fold into corn mixture. Pour batter into prepared dish and bake on a rimmed baking sheet until puffed and golden and the center jiggles slightly, 45 to 50 minutes. Let cool 15 minutes. Serve with salsa, cilantro and sour cream.

Steps:

• Heat oven to 375°F.
• Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
• Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
• Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Steps:

• Drain the green beans, put everything into a casserole dish and bake covered in a 350°F oven for 35 minutes.
• Add salt and or pepper to taste (optional).