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Corn Casserole

CORN CASSEROLE

received this recipe from my friend marsha abeson. perfect for a potluck!

Time: 55 minutes

Steps:

  • preheat oven to 350 degrees f
  • cream margarine and eggs with yogurt
  • add corn with muffin mix and sugar
  • combine together
  • spray a 1 1 / 2 - 2 quart casserole dish , add mixture
  • bake uncovered for 45 minutes


Corn Casserole image

Number Of Ingredients: 7

Ingredients:

  1. margarine
  2. corn niblets
  3. creamed corn
  4. plain nonfat yogurt
  5. eggs
  6. sugar
  7. jiffy corn muffin mix


CORN CASSEROLE

Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you've never had corn casserole before, you're really missing out: It's like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.

Recipe From cooking.nytimes.com

Provided by Ali Slagle

Time 50m

Yield 8 to 10 servings

Steps:



Corn Casserole image

Number Of Ingredients: 11

Ingredients:

  • 6 tablespoons unsalted butter
  • 2 pounds frozen or fresh corn kernels (about 6 1/2 cups)
  • 4 scallions, thinly sliced crosswise (optional)
  • 1 fresh rosemary sprig (optional)
  • Kosher salt and black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup fine or coarse yellow cornmeal
  • 2 teaspoons baking powder
  • 1 cup sour cream
  • 2 large eggs
  • 1 1/2 cups freshly grated Cheddar or Parmesan


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