Cornandmacaronibake Recipes

LUCY'S MAC AND CORN

Steps:

• Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.

CREAMY CORN AND MACARONI BAKE

Steps:

• Preheat oven to 350°F. Lightly grease a 2-qt. casserole. Cook macaroni according to package directions; drain.
• Meanwhile, in a 12-inch skillet melt the 1/4 cup butter over medium heat. Stir in flour, dry mustard, and pepper. Cook and stir 2 minutes. Gradually stir in milk and Worcestershire sauce. Cook and stir until thickened and bubbly. Reduce heat to low. Gradually add cheese, stirring until melted. Remove from heat. Stir macaroni, corn, pancetta, and green onions into cheese mixture. Transfer to prepared casserole.
• In a small bowl combine panko, Parmesan cheese, the 2 Tbsp. melted butter, and the parsley. Sprinkle over macaroni mixture. Bake 25 to 30 minutes or until heated through (160°F). If desired, sprinkle with additional green onions before serving.

MACARONI CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
• Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

CORN AND MACARONI BAKE

Steps:

• Pour both cans of corn into a well greased 9x13 inch baking dish.
• Add butter, Cheddar cheese, and uncooked macaroni.
• Mix and bake at 350 degrees for 20 minutes.
• Remove from oven and stir.
• Return to oven for 10 minutes or until bubbling.

CORN ON THE COB CAKE

Steps:

• Trim the ends of a store-bought jelly-roll cake to make a corn-cob shape. Cover with a thin layer of vanilla frosting, then cover the cake completely with candy corn, inserting the tips into the cake so that only the yellow ends are visible. Roll out a package of green fondant (we used Wilton Primary Colors Multi Pack, available at baking and crafts stores) until about 1/8 inch thick. Cut out 2 leaf-shaped pieces and arrange around the cake to look like husks.

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

CORN AND MACARONI CASSEROLE

Steps:

• Bake at 350F covered for 45 minutes, then uncovered for 30 minutes.

CREAMED CORN BAKE RECIPE BY TASTY

Steps:

• In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
• Preheat the oven to 400°F (200°C).
• Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
• Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
• Season again to taste and stir until warmed through, about 1 minute.
• Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
• Sprinkle with Parmesan cheese and place in the oven.
• Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
• Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
• Serve immediately
• Enjoy!

MACARONI - CORN - VELVEETA CASSEROLE

Steps:

• In non-stick pan, cook corn, margarine & Velveeta.
• In another pan, cook macaroni until tender and drain.
• Pour macaroni in corn/Velveeta mixture. Mix well.