AN EASY SIMPLE QUICK HOLIDAY SIDE DISH /OLD SCHOOL CORN CASSEROLE (PUDDING) /VLOGMAS DAY 2
OLD SCHOOL CORN CASSEROLE(PUDDING)
This is an easy simple quick recipe
Perfect for your holiday enjoyment
RECIPE:
1 can creamed corn
1 can whole kernel corn, be sure to drain the liquid
4 oz salted butter
4 whole eggs eggs
1/2 cup sour cream
1/4 cup sugar
1 tsp ground nutmeg
1 tsp pure vanilla extract
8.5 oz package of sweet corn bread mix( I usually use krusteaz honey cornbread mix ) If you want to use a different brand, you certainly can. However, a box of Jiffy corn muffin mix is cheap and it does the job.
combine all ingredients together in bowl and mix until completely smooth
Pour in greased casserole dish
Cook uncovered for 20-25 minutes on 350 degrees or until firm
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How to Make Creamy Corn Casserole
The recipe here is based on Paula Deen’s with a few added ingredients. I added jalapeno, green onions, salt, pepper, garlic powder, and extra cheese. I tried this recipe out with different types of cheese and the winner was cheddar jack.
Hope you try this recipe!
Ingredients
1 (14.75) oz. can creamed corn
1 (15.25) oz. can whole corn, drained
1/4 cup canned or jarred diced fire roasted green chilies
2 cups sharp cheddar cheese or cheddar jack, grated
1 (8.5) oz. Box Jiffy corn muffin mix
1/4 tsp. each salt, ground black pepper, and garlic powder
1/4 cup green onion, thinly sliced, a little more for garnish
4 oz. unsalted butter, melted
1 cup sour cream
Recipe:
#corncasserole #corn #cornrecipe #casserolerecipe #casserole #easy #easyrecipe
The Corn Casserole EVERYONE LOVES!
Cream Corn Casserole is way better without the boxed cornbread mix, and this recipe is proof.
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You can print out the recipe here:
This #corncasserole actually tastes like creamed corn. Creamy, rich, Southern-style cream corn! It's the clear winner at the holiday table and in your kitchen! It only takes like 20 minutes to prep. #Sidedishes don't get much better than that!
It’s hard for me to even think about #creamedcorn without thinking of my Grandmother Kinser. She served it on the side of just about any meal she could, only hers was straight out of the can and topped with a little extra butter…and salt. As a kid, I loved it. Like, LOVED it. But now, I know there’s a better way. Instead of using creamed corn from a can, we’re going to whip up our own. And, it’s going to be really easy and really delicious.
INGREDIENTS:
2 (16 ounce) cans whole kernel corn, strained
6 tablespoons unsalted butter, separated
1 yellow onion, finely diced
1 1/4 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 large egg, slightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3/4 cup crushed Ritz crackers (about 15 crackers)
1 1/2 cup freshly grated Cheddar or Colby Jack cheese
HERE'S HOW YOU MAKE IT:
1. BREAK UP THE CORN — breaking up the half corn in the blender is going to help thicken up the base a bit and then we’ll leave the other can whole.
You can break up the kernels in either a blender or a food processor, pulsing just until they are broken up, and stopping before the corn becomes a puree.
2. SAUTE THE ONION - To kick off the sauce we’re going to melt down some butter and sauté a chopped onion
3. MELT THE CREAM CHEESE - Add a little cream to the pot along with the cream cheese, and stir the mixture until the cream cheese has melted into the cream. This will go by faster if your cream cheese is room temperature going in!
4. ADD REMAINING INGREDIENTS - Remove the pan from the heat, and add your seasoning, as well as the egg. Stir to combine, add the corn into the saucepan, and move on to the topping.
5. ASSEMBLE - First, coat your crushed Ritz crackers in butter. Add the filling to the casserole dish, and top with cheese and crackers.
6. BAKE - Cover the casserole with foil and bake for 30 minutes at 325°F, then you’ll remove the foil and bake uncovered for the last 15, allowing the crackers on top to get nice and toasty.
ABOUT THE BAKING DISH
This casserole is best baked in a 2-quart rectangular baking dish, but if you do not have one, modifications can easily be made, but note, the cook time will vary.
If you are using a standard 9×13″ casserole dish, your casserole filling will not be as deep as it would in a small 2-quart baking dish and it will likely cook faster. Therefore, you should probably decrease the cook time by about 5 minutes or so if using a standard 9×13″ casserole dish.
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Healthy CORN CASSEROLE/ Oil Free, Vegan & Low Calorie Density
Healthy Vegan Corn casserole (Oil Free!)
2 cups frozen corn + half cup water - for creamed corn
1 cup plant based yogurt
2.5 cups whole corn
2 tbsp flax meal
2 tsp baking powder
1 tsp garlic salt
1 cup fine cornmeal
1 bag kale
4 cloves garlic
1 tbsp soy sauce
Bake for 50mins at 180 Celsius!
If you want some more delicious vegan food ideas for maximum weight loss, check out my 7 Day Weight Loss Meal Plans ✨ broccolimum.com
Follow me over on Instagram where I post daily - @broccoli_mum
#plantbased #starchsolution #veganweightloss #vegancorncasserole
CORN CASSEROLE RECIPE | Easy and Delicious Corn Side Dish
CORN CASSEROLE RECIPE | Easy and Delicious Corn Side Dish
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Corn Pudding/Casserole - 100 Year Old Recipe - The Hillbilly Kitchen
Corn Pudding. 100 year old recipe. Hoppy Glop, Spoon bread. Corn Pudding Casserole.
In this video, I'll be making a traditional holiday side dish. This is a Thanksgiving classic that will be right at home at any church potluck or family get together.
It's a little more effort to use fresh corn, but the result is amazing!
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Ingredients:
3 1/2 to 4 cups fresh corn
4 eggs
1/4 cup real butter
2 to 4 tablespoons sugar
1 cup cream or milk
1 tablespoon of baking powder
3 tablespoons corn starch
1/2 teaspoon salt
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