Time 50m Yield 8 Number Of Ingredients 6 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.
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.
Time 4h15m Yield 6-8 serving(s) Number Of Ingredients 5 Steps:
Mix all ingredients well and pour into crock pot. Cook for 3 to 4 hours on high.
Time 40m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened., Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper., Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan., Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and top is golden brown.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees Celsius. Lightly grease a 9x9 baking dish. In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream). Spoon mixture into prepared dish. Bake for 50 - 60 minutes in preheated oven (until top is golden brown around the edges). *Please note, if you are going to double this recipe, the cooking time WILL need to be increased.
Time 1h10m Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a 2-quart baking dish. Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir. Bake in the preheated oven until top is browned, about 1 hour.
More about “rich and creamy corn casserole recipes”
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!
