Cornmeal Casserole Recipes
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
SPICY CHILI AND CORNMEAL CASSEROLE
This casserole has layers of big flavor from clever ingredients like spices, tomato paste, a chipotle pepper in adobo sauce and pickled jalapenos. That way we don't have to rely on too much cheese (which means extra fat) for a great-tasting dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.
- Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.
Nutrition Facts : Calories 440 calorie, Fat 22 grams, SaturatedFat 7 grams, Cholesterol 70 milligrams, Sodium 970 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 31 grams, Sugar 5 grams
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.
Provided by Ali Slagle
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
- In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
- Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
- In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
- Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
CORNBREAD CASSEROLE
A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!
Provided by Sarah Peipert
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g
CORNMEAL CASSEROLE
I have had this recipe for over 20 years. One of my girlfriends at the time gave me this recipe, and I used to make it often for my family. It was easy, inexpensive, and they LIKED it!!
Provided by silly sally
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Filling:.
- Mix all ingredients in frying pan, and brown until ground beef is cooked.
- Simmer for 20 minutes.
- Corn meal:.
- Make mixture of all ingredients.
- Put meat filling in bottom of greased 9" X 13" pan.
- Pour corn meal mixture over filling.
- Bake in pre-heated 350 degree oven for 45 minutes.
CORNMEAL CASSEROLE - UKRAINIAN NACHYNKA
I got this recipe from a fellow Ukrainian Dance Mom. It never fails and is so good. Full of calories and flavour, I'm afraid.
Provided by CanadianFarmgal
Categories Grains
Time 1h
Yield 6 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon crisp in an oven proof dutch oven.
- Remove bacon and set aside.
- In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
- Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
- Add cornmeal, mix well.
- Carefully add the milk to to cornmeal mixture to avoid lumps.
- Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
- When thick, turn off heat.
- Add bacon to the cornmeal mixture.
- Whip 6 eggs to a nice froth, add the sugar.
- Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
- Butter large casserole, pour mixture inches.
- Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.
Nutrition Facts : Calories 594.8, Fat 39.5, SaturatedFat 15.6, Cholesterol 203.4, Sodium 792.9, Carbohydrate 45.1, Fiber 2.5, Sugar 20.1, Protein 16.3
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