Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Trini Pastelle Pie Recipe
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How To Cook A Delicious Corned Beef Pie | Paul Hollywood's Pies & Puds
Taken from Paul's Pies and Puds series, first broadcast in 2013, Paul celebrates the best of British Pies and Puds as he travels the country in search of the finest ingredients and invites guests back to his kitchen to cook for them. In this clip, Paul's baking a luxury corned beef pie.
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Corned Beef Pie Recipe | Trinidad Flavor | Caribbean Recipes | Sarika R
For this recipe I used canned corned beef. I was never a fan of corned beef until I started to use it in pies. This recipe was so delicious and super easy to make.
As I always say in my videos, be sure to be creative and experiment with spices and ingredients you like.
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Sarika R...
How to make CORN PIE (Chilean dish)
Chilean “PASTEL DEL CHOCLO” Beef and Corn pie - with frozen corn - Summer recipe ideas.
#pasteldechoclo #recetaschilenas #recetasdeverano #summerrecipes #chileanrecipe
I teach you to prepare step by step the star dish of the summer in Chile, Chilean “Pastel de Choclo”. It is a very traditional dish that is made with “Humero” corn that is obtained especially in summer, this time I will make it with frozen corn so that you can prepare it from anywhere in the world.
✍ INGREDIENTS
The “Pino” – Beef filling:
• 500 grams of lean ground beef
• 60 ml (1/4 cup) of sunflower oil
• 500 grams of onion chopped in brunoise
• 1 teaspoon (5 grams) of cumin
• 2 teaspoons (10 grams) oregano
• 2 teaspoons (10 grams) of sweet paprika.
• salt to taste
• 60 ml (1/4 cup) of cold water.
Preparation
• Place the oil in a pot, once it is hot, place the onion, and cook for 3 minutes, add the seasonings (cumin, sweet paprika, oregano and salt), stir well until the onion is integrated.
• Cook for 30 minutes over medium-low heat, stirring from time to time.
• After that time we add the meat and integrate it well together with the caramelised and colored onion with the dressings, add the cold water and cook for another 30 minutes, stirring from time to time.
• Remove from heat and reserve.
Filling:
• 12 pitted black olives
• 3 hard-boiled eggs cut into 1/4
• 6 boneless skinless boiled chicken fillets seasoned with oregano and salt
Corn pastry
• 1,6 kilos of frozen and shelled sweet corn
• 5 clean fresh basil leaves (you can use dried basil)
Preparation:
Blend the corn together with the basil leaves, bring to medium heat for 30 minutes, stirring every 10 minutes. you'll know it's done when it's thick.
Assembly
Place in the bottom of the glass ovenware a little corn pastry, then serve “el pino”, and place a chicken fillet, 2 olives, 1/2 hard-boiled egg cut into quarters, and cover with the remaining corn pastry, sprinkle with sugar. Bake in a preheated 180 degree oven for 20 to 25 minutes.
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Corned Beef & Cabbage Shepherd’s Pie - Food Wishes
This St. Paddy’s Day themed recipe demonstrates my favorite version of corned beef and cabbage, and my favorite version of Shepherd’s Pie, which as you’ll see in the video are the very same thing. By the way, it’s okay to make it more than once a year. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Corned Beef & Cabbage Shepherd’s Pie, follow this link:
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