Cajun Corn Casserole Recipes

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CAJUN CORN PUDDING



Cajun Corn Pudding image

Provided by Food Network

Time 1h5m

Yield 8 to 10 (4-ounce) servings

Number Of Ingredients 17

Butter, for baking dish
1/4 cup fine breadcrumbs
4 ears sweet corn
2 tablespoons olive oil
Sea salt
1/4 teaspoon cayenne pepper
6 slices bacon chopped
3/4 cup diced onions
3/4 cup diced bell pepper
2 cups heavy cream
1 cup milk
5 eggs
1/2 cup grated Parmesan cheese
1/2 cup cornmeal
1/4 cup sugar
2 tablespoons freshly ground pepper
1/4 teaspoon grated nutmeg

Steps:

  • Preheat the oven to 375 degrees F. Butter the bottom and sides of a 3-quart baking dish, and sprinkle the breadcrumbs evenly to coat the bottom and side of the dish.
  • Cut the corn off the cob in a large bowl then scrape the cob across the bowl a second time to release all the corn milk, and then set aside.
  • Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne. Saute for 2 to 3 minutes. Add bacon and saute until crisp. Add onions and bell peppers, cook until barely tender, then remove from heat.
  • In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy. Add the corn mixture and stir to combine. Pour into the prepared baking dish and bake 35 to 40 minutes, until firm. Serve hot from the oven.

CAJUN CORN CASSEROLE



Cajun Corn Casserole image

I got this recipe from a relative and do not know where they got it or when. To give it a little more "flair" you can add in a few shakes of Louisiana Hot Sauce. Add salt to suit your taste. Good, quick, and simple.

Provided by Bayou Andy

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup uncooked rice
1/2 cup butter
1 medium onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
2 jalapeno peppers, chopped
2 (14 ounce) cans creamed corn
1/2 cup grated Velveeta cheese
1/2 cup grated sharp cheddar cheese

Steps:

  • Cook rice with a little butter and salt added.
  • Saute onion, bell pepper, and celery in one stick of butter.
  • Combine rice, 2 cans corn, sauted vegetables, and jalapeno peppers.
  • Place in buttered casserole dish.
  • Mix in velveeta and 1/4 cup of cheddar.
  • Sprinkle remaining 1/4 cup of cheddar on top.
  • Bake at 350 degrees.

Nutrition Facts : Calories 614.5, Fat 29.1, SaturatedFat 17.8, Cholesterol 75.8, Sodium 890.3, Carbohydrate 83.3, Fiber 4.8, Sugar 9.7, Protein 11.5

CREOLE CORN CASSEROLE



Creole Corn Casserole image

I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results -- still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner.

Provided by Big Bill in Big D

Categories     Vegetable

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 8

15 ounces canned creamed corn
15 ounces canned corn, whole kernel
4 ounces margarine, melted
8 ounces sour cream
1 (8 1/2 ounce) box Jiffy cornbread mix
1 teaspoon tony chachere's creole seasoning
1/2 cup green pepper, chopped
1/2 cup onion, chopped

Steps:

  • Preheat oven to 400-degrees.
  • Prepare a 9x9-inch baking dish (lightly grease and flour).
  • Place all five ingredients into a bowl and mix thoroughly.
  • Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
  • Options:.
  • The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
  • The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.

Nutrition Facts : Calories 249.1, Fat 14.6, SaturatedFat 4.6, Cholesterol 9.2, Sodium 436.9, Carbohydrate 28.3, Fiber 2.6, Sugar 2.7, Protein 3.6

CAJUN BEEF CASSEROLE



Cajun Beef Casserole image

Your little ones who refuse to eat veggies won't complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. -Kelly Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

1 package (8-1/2 ounces) cornbread/muffin mix
1 pound ground beef
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cups frozen mixed vegetables, thawed
1 can (6 ounces) tomato paste
1 to 2 teaspoons Cajun seasoning
1 cup shredded cheddar cheese
2 green onions, thinly sliced

Steps:

  • Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.

Nutrition Facts : Calories 449 calories, Fat 19g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 916mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 6g fiber), Protein 25g protein.

CAJUN CORNBREAD CASSEROLE



Cajun Cornbread Casserole image

The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table.

Provided by Tara Parker-Pope

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

1 15-ounce can diced tomatoes, undrained
1 small onion, diced
2 celery stalks, minced
3 garlic cloves, minced
1 bell pepper, seeded and diced
2 tablespoons Cajun seasoning (commercial blend, or make your own)
1 15-ounce can kidney beans, drained and rinsed
1 cup cornmeal
1 1/2 teaspoons baking powder
Pinch of salt
1 to 2 tablespoons raw sugar (optional)
3/4 cup nondairy milk
1/4 cup unsweetened applesauce

Steps:

  • Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
  • Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
  • Add water as necessary until a thin layer of liquid covers the skillet.
  • Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
  • Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
  • In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.
  • Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to set out for 15 minutes before serving.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 9 grams

CAJUN CORN AND SHRIMP



Cajun Corn and Shrimp image

My dad's Cajun concoctions inspired me to experiment in the kitchen. He was so proud when he saw the smiles on our faces as we gobbled up his meals. I feel the same sense of pride when I cook and watch my family enjoy the meal I prepare for them.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1/4 cup butter, cubed
2 packages (16 ounces each) frozen corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste
1 can (5 ounces) evaporated milk
1/3 cup chopped green onions
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, saute onion, green pepper and garlic in butter until crisp-tender. Add the corn, tomatoes, sugar, salt, pepper and cayenne. Cook for 10 minutes or until heated through. Stir in the milk and green onions; simmer for 10 minutes. Add shrimp; cook for 8 minutes or until shrimp turn pink.

Nutrition Facts :

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