Make a soon to be family favorite using corn as the main ingredient in a delicious casserole. This page contains corn casserole recipes.
An easy way to enjoy home-cooked corn.
Total Time: 40 minutes
Yield: 8 servings
YUMMMMY Mennonite recipe!
Simple, fast, and tasty.
This is a corn casserole with a savory taste. My family likes it really well. It goes well with most any meal and is very easy to cook in the microwave.
This is a super delicious, easy great for the holidays dish!
This page contains corn pudding recipes. A creamy casserole that is great as side dish for dinner or a family gathering.
In a 1 1/2 qt casserole melt margarine. Swirl to coat the sides of the dish. Stir rest of the ingredients into the casserole, mixing until well blended.
In mixer blend together all ingredients, except broccoli. Mix well and stir in broccoli. For topping: Pour margarine over croutons and put on casserole.
Mix all ingredients together, except cheese. Pour 1/2 of mixture into a 2 qt. greased casserole. Cover with a layer of cheese; add rest of mixture and top with generous layer of cheese.
Saute' onion, green pepper and celery in butter in skillet until brown. Add pimento, corn and sugar. Beat egg with rice in bowl. Add to corn mixture; mix well.
Mix all together and stir in 1 Jiffy corn bread mix. Bake 45 minutes in a 350 degrees F oven in a 8x8 inch pan. Ingredients can be mixed up ahead of time. Keep in refrigerator. Corn bread mix added just before baking.
Mix all together and bake in 2 qt. casserole at 350 degrees F for 1 hour.
I PROMISE, this does taste better than it sounds! And it will feed a lot of people! Brown meat with onions in a skillet. Cook pasta until tender. Mix together together in a large bowl meat, onions, noodles, soups, corn and sour cream.
Mix well together and bake in 9x13 inch pan at 350 degrees F for 30 minutes or until knife inserted in center comes out clean.
Yummy corn recipe!
I need a good recipe for Corn pudding/Casserole that can easily be expanded to feed 40-50 people. I need to use a large (111 oz.) can of corn, so preferably with only or mainly corn, not creamed. This is for my church Thanksgiving dinner. Thanks in advance!
Kim from Crawford, CO
use your 111oz of corn
add 3 cans cream corn
1 cup sugar
1 cup flour
2 sticks butter
6-8 eggs beaten
mix all ingredients well.
pour into a greased baking pan bake till it is golden brown on top.
hope this works for you
Beat the eggs slightly in a bowl. Add the creamed corn, whole corn (including 1/4 cup reserved liquid), evaporated milk, butter, onions, and Swiss cheese. Mix well and fold in the saltines. Spoon mixture into a greased casserole dish. Bake, uncovered, at 325 degrees F for 1 hour. This can be made a day ahead.
By Robin from Washington, IA
Mix all together. Melt 1/4 cup margarine and pour over top. Bake 45 minutes to 1 hour at 350 degrees F. May be mixed and refrigerated the night before.
Cook pepper and onion in margarine in a large saucepan until tender but not browned. Remove from heat and cool slightly. Stir in corn. Add eggs, one at a time; beat by hand just till combined. Stir in muffin mix till moistened. Spread in greased 2 qt. baking dish. Bake, uncovered, in a 350 degrees F oven for 40 minutes. Sprinkle with cheese, if desired; let stand 5 minutes. Garnish with strips of sweet peppers, if desired. Serves 6-8.
By Robin from Washington, IA
Combine all ingredients in casserole dish and bake until cream cheese and butter are melted.
Let butter/margarine soften to room temperature. Preheat oven to 350 degrees F. In a large bowl, use your mixer to mix butter/margarine and sour cream well. Add in dry contents of cornbread mix, mix well. Add in the creamed corn, mix well. Clean off the beaters to your mixer if needed. Drain the whole kernel corn (save the liquid to add in when making vegetable soup), and gently fold in the whole kernel corn until mixed well. Pour into a 13x9 inch pan. Bake for about 45 minutes or until top starts becoming golden with patches of light brown. Can double the recipe and bake in a deeper aluminum foil "throw away" type pan from the store. If doubling, bake for 60 minutes. This has always been a favorite of kids and adults. I always get asked for this recipe. Tastes great just out of the oven or reheated as leftovers. Enjoy!
Source: This is an old southern recipe. I've seen variations from Paula Dean on Food Network, on Jiffy and various website, but none are exactly like this one.
By Fran from Dallas, TX
Combine in a large casserole. Bake, uncovered, for 1 hour at 325 degrees F. Stir once after 30 minutes of baking.