Corn Bread Casserole With Fresh Corn And Green Onions Recipes

HOMEMADE CORNBREAD WITH CHEESE AND GREEN ONIONS

Steps:

• Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients, and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Fold in the cheese and green onions.
• Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is a deep golden-brown and a toothpick inserted into the center comes out clean.
• Serve hot.

TURNIP GREEN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Prepare a pan of cornbread (best if the cornbread is made a day or two ahead); crumble into small pieces
• In a large skillet, cook the onion and sausage; drain if there's excess oil
• In a large bowl, combine greens with their juice and the condensed soup
• Fold in cooked sausage and onions, crumbled cornbread; season with Trappey's pepper sauce, salt and pepper; sprinkle in red pepper flakes (optional)
• Transfer to ungreased baking dish and bake uncovered for 30 minutes, or until most of the liquid is absorbed

CORN BREAD CASSEROLE WITH FRESH CORN AND GREEN ONIONS

Steps:

• Preheat oven to 350 degrees.
• Butter a 9-inch square baking pan.
• In a large bowl, stir together the 1/2 cup melted butter, fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt.
• Pour batter into the prepared pan.
• Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
• Let stand for 5 minutes before serving.

GREEN ONION CORN BREAD

Steps:

• Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
• Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
• Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SWEET ONION CORN CASSEROLE

Steps:

• In a large skillet, saute onions in butter until tender.
• In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese.
• Stir into onion mixture; remove from heat and set aside.
• In a bowl, combine egg, corn, corn bread mix and hot pepper sauce.
• Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
• Spoon onion mixture over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned.
• Let stand for 10 minutes before cutting.

CORN BREAD WITH GREEN ONIONS AND PARMESAN CHEESE

Steps:

• Preheat oven to 400°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter with oil in heavy medium skillet over medium heat. Add green onions; sauté 3 minutes. Cool.
• Whisk cornmeal, flour, cheese, sugar, baking powder, salt, and pepper in large bowl to blend. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture and green onion mixture to dry ingredients; stir until just blended (do not overmix). Transfer batter to pan.
• Bake bread until tester inserted into center comes out clean, about 20 minutes. (Can be prepared 1 day ahead. Cool. Cover with foil and store at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Serve warm.

EASY CORN AND GREEN ONION SALAD

Steps:

• Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.

SWEET ONION CORN BAKE

Steps:

• In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside., In a large bowl, combine the egg, corn, cornbread mix and hot pepper sauce. Pour into a greased 13x9-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before cutting.

GOLDEN CORN CASSEROLE

Steps:

• In a large bowl, beat the eggs, dip, butter, cornbread mix, salt and pepper until combined. Stir in the corn. , Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.