Baked Corn Ole Recipes

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BAKED CORN II



Baked Corn II image

This is my Grandmother's recipe that I'm always asked to bring to dinners. If I'm going to a picnic I just put everything into a crock pot and 4 hours later it is ready to go.

Provided by KSELLERS

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package frozen corn kernels, thawed and drained
¾ cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
  • Bake, uncovered, in preheated oven for 1 hour.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 30.2 g, Cholesterol 80.7 mg, Fat 14.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 8.4 g, Sodium 121.4 mg, Sugar 9.1 g

BAKED CORN



Baked Corn image

This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals, and there is never any left! This is a very easy recipe to prepare. Originally submitted to ThanksgivingRecipe.com.

Provided by Rhonda Mellott

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 11

Number Of Ingredients 6

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
½ cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 35 g, Cholesterol 83.6 mg, Fat 23.3 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 13 g, Sodium 851.9 mg, Sugar 5.8 g

OVEN BAKED CORN DOGS



Oven Baked Corn Dogs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 21

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand)
1 cup all-purpose flour
2 eggs
3/4 cup milk
1/2 stick butter, melted
1 tablespoon chili powder, eyeball it in your palm
2 teaspoons cumin, eyeball it
2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot
2 scallions, finely chopped
8 jumbo pork or beef franks
Sweet Relish Slaw Salad, recipe follows
1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips)
1 cup sweet pickle relish
1/4 cup cider vinegar, eyeball it
3 tablespoons vegetable oil, eyeball it
2 large cloves garlic, crushed
2 bay leaves, dried
3 whole cloves
1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked "Cole Slaw Mix" in 1 pound packages)
Salt and pepper
4 scallions, sliced

Steps:

  • Preheat oven to 425 degrees F.
  • In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
  • Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs.
  • In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve.

BAKED CORN ON THE COB



Baked Corn on the Cob image

For great corn on the cob indoors.

Provided by Ed Canipelli

Categories     Side Dish     Vegetables     Corn

Time 2h5m

Yield 2

Number Of Ingredients 4

1 quart water, or as needed
½ cup white sugar
½ cup salt
2 ears corn

Steps:

  • Stir water, sugar, and salt together until the sugar and salt dissolves in a container large enough to hold the corn.
  • Submerge corn in the brine; soak at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove corn from the brine, shake to remove excess liquid, and cook directly on an oven rack for 1 hour.

Nutrition Facts : Calories 270.9 calories, Carbohydrate 67.1 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 27.7 mg, Sugar 52.9 g

OLE POLENTA CASSEROLE



Ole Polenta Casserole image

With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.-Angela Biggin, Lyons, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 14

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. , Reduce heat to low; cover and cook for 15 minutes. Divide mixture between 2 greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours., In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened., Loosen 1 polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture., Cover and bake at 350° until heated through, 40 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 345 calories, Fat 14g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 874mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

BAKED CORN CASSEROLE



Baked Corn Casserole image

A Southwestern twist on the usual corn casserole.

Provided by akhowell

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 teaspoon vegetable oil
½ cup chopped onion
¼ cup butter, softened
2 (3 ounce) packages cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • Heat oil in a small skillet over medium heat. Saute onion until translucent.
  • In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
  • Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Nutrition Facts : Calories 282 calories, Carbohydrate 26.2 g, Cholesterol 38.6 mg, Fat 19.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 665.6 mg, Sugar 3.9 g

BAKED CORN CASSEROLE



Baked Corn Casserole image

Provided by Meaghan | Cook. Craft. Love.

Categories     Sides

Time 1h20m

Number Of Ingredients 7

1 can creamed corn
1 can corn, drained
3 Tbs flour
3 Tbs sugar
2 eggs
1/2 cup milk
2 Tbs butter, cut into 20 equal pieces

Steps:

  • In a medium sized bowl beat eggs then add sugar and flour and mix well.
  • Stir in creamed corn and drained corn then carefully mix in milk until well blended.
  • Pour into a buttered 2 qt casserole dish and dot top with cut butter.
  • Bake at 350 degrees for 75 minutes or until casserole is set.
  • Allow to cool for 5 minutes before serving.

EASY BAKED CORN



Easy Baked Corn image

This simple side dish featuring corn will be requested often by your family.-Kim McLaughlin, New Concord, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 6

1 large egg, beaten
1 cup sour cream
1 package (8-1/2 ounces) cornbread mix
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (16 ounces each) whole kernel corn, drained

Steps:

  • In a bowl, combine egg and sour cream; stir in cornbread mix, salt and pepper. Add corn; mix well. Pour into a greased 11x7-in. baking pan. Bake, uncovered, at 400° for 25-30 minutes or till golden.

Nutrition Facts :

GEORGIAN BAKED CORN CASSEROLE



Georgian Baked Corn Casserole image

From the Georgia Farm bureau this rocks. I also think you can cheat and use frozen corn if you don't have uncooked

Provided by MarraMamba

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggs, beaten
1 1/2 cups sour cream
2 cups fresh corn kernels, uncooked
2 cups monterey jack cheese, shredded
1 (4 1/2 ounce) can green chilies, drained
salt and pepper
1/2 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 350.
  • Stir together eggs and sour cream, stirring well.
  • Stir in remaining ingredients except cheddar cheese.
  • Put in quiche or 8x8 inch casserole dish.
  • Top with cheddar cheese.
  • cook until center is set, about 35 minutes.

EASY BAKED CORN CASSEROLE



Easy Baked Corn Casserole image

So yummy and so easy. This is similar to sweet corn cake but cheaper. I bring this often to cook-outs in the summer, a big hit. (Note: frozen whole-kernel corn can be substituted for the canned.)

Provided by Anissa

Categories     Corn

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) package corn muffin mix
1 (15 3/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 cup sour cream
1/4 cup butter, softened
1 egg

Steps:

  • Preheat oven to 350°F.
  • Coat a 2-quart casserole dish with non-stick cooking spray.
  • In a large bowl, combine all the ingredients; mix well.
  • Pour into the casserole dish.
  • Cover and bake for 30 minutes.
  • Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
  • Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
  • Thaw, then cook per the listed directions.

DELICIOUS BAKED CORN CHIPS



Delicious Baked Corn Chips image

Who wants fried junk food in a bag from the store? These corn chips are warm, crunchy, and kicky. Try them with guacamole, salsa, or as nachos.

Provided by dasunrisin

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 19m

Yield 6

Number Of Ingredients 5

12 (6 inch) corn tortillas, quartered
2 tablespoons canola oil
1 ½ teaspoons garlic salt
1 ½ teaspoons dried oregano
1 teaspoon chili powder

Steps:

  • Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
  • Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
  • Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 23.8 g, Fat 6.3 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 480.9 mg, Sugar 0.5 g

EASY BAKED WHITEFISH OLE'



Easy Baked Whitefish Ole' image

I got this recipe off a package of frozen whitefish, and it was a lifesaver when I was drawing a mental block on what to cook one night. I added some black pepper to this, and I served the fish with rice, some corn, and a salad. Although this serves four, we can easily eat this all between the two of us.

Provided by Vino Girl

Categories     Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb white fish fillet
1 tablespoon olive oil
1 1/2 cups salsa
1 lime
2 tablespoons fresh cilantro, chopped

Steps:

  • Preheat oven to 400°F.
  • Rub fillets with oil and place on a lightly greased baking sheet or dish.
  • Spoon salsa and squeeze lime juice on top of fish.
  • Bake for 15-20 minutes or until fish flakes with a fork.
  • Top with fresh cilantro.

TWICE BAKED POTATO OLE'



Twice Baked Potato Ole' image

Make and share this Twice Baked Potato Ole' recipe from Food.com.

Provided by Cujo4x

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

4 large baking potatoes
4 jalapeno peppers, diced
1/4 cup onion, diced
1 cup cheddar cheese, shredded
8 tablespoons sour cream
1/2 cup crushed corn chips

Steps:

  • Slice potatoes length wise and place face down on a greased cookie sheet. place in preheated oven at 400 degrees for approximately 1 hour or until cooked.
  • Remove potatoes from oven and scoop the insides of the potatoes into a large mixing bowl. It's not important to get every little bit. Leave a little on the skin of the potatoes.
  • Place mostly empty skins on cookie sheet scooped side up. Place oven on broil and lightly toast inside of of potatoes, about 5 minutes.
  • Meanwhile back at the mixing bowl, add sour cream, diced jalapeños, diced onion, cheddar cheese, and crushed corn chips. Mix well. Don't eat the filling! Hah, told yah, it's hot isn't it!
  • Remove skins from oven and fill with filling from mixing bowl. Place stuffed skins back in the oven on broil until tops are slightly browned.
  • Remove stuffed skins from oven, allow to cool a bit (remember how hot the filling was) and then serve.
  • Recipe can be cut in half for two people or doubled for a larger group.

Nutrition Facts : Calories 303.8, Fat 14.6, SaturatedFat 9.1, Cholesterol 40.2, Sodium 194.6, Carbohydrate 33.3, Fiber 3.2, Sugar 2.4, Protein 10.9

BAKED CORN OLE



Baked Corn Ole image

My aunt found this in a magazine about 10 years ago, and we've been making it in our family ever since. We've put our own little spin on it, and it's literally the best thing ever! There are never any leftovers (unfortunately for us) when we have a dinner party, it's the first thing to go. SO great!

Provided by Nashvillegal2010

Categories     Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 eggs
1 1/2 cups sour cream
1 (10 ounce) package frozen corn kernels, thawed (from 3 to 4 ears) or 2 cups fresh corn kernels (from 3 to 4 ears)
1/2 cup fresh white breadcrumbs
1 (4 ounce) can chopped mild green chilies
1 teaspoon jalapeno pepper, finely chopped canned (add more if you wish)
1 teaspoon salt
1/4 teaspoon ground pepper
8 ounces monterey jack cheese, cut in 3/4 in. cubes
1/2 cup shredded cheddar cheese (add more if you wish)

Steps:

  • Preheat oven to 350. Grease 10 inches quiche dish or 6 cup shallow baking dish.
  • Combine eggs and sour cream in large bowl. Mix corn, bread crumbs, chilies, jalapeno peppers, salt, and pepper. Stir in Monterey Jack cheese. Pour into prepared dish.
  • Bake in preheated oven for 35 to 40 minutes until knife inserted in center comes out clean. Sprinkle with cheddar cheese for last five minutes of baking.
  • Let dish stand on wire rack for 10 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 267, Fat 19.8, SaturatedFat 11.8, Cholesterol 98.6, Sodium 680.3, Carbohydrate 12.3, Fiber 1, Sugar 0.9, Protein 11.8

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From savoryexperiments.com


EASY BAKED CORN ON THE COB - NO SHUCKING WAY! - SEASONED …
2020-06-15 Preheat oven to 400 or set grill to medium high or create hot fire with charcoal. Cook for about 20 minutes or until the corn husk starts to look brown/grey all over. Let sit for about 5 minutes. Carefully peel away husk, it will be hot! Top with favorite toppings such as butter, salt and pepper, and/or cheese.
From seasonedsprinkles.com


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