Festive Corn Bake Recipes

FESTIVE CORN

Steps:

• In a saucepan over medium heat, saute peppers and onions in butter until tender. Add cream cheese, milk, salt, pepper and dill. Cook and stir over low heat until cheese is melted. Add corn; heat through.

OVERNIGHT CORN FLAKE BAKE

Steps:

• Grease a 13x9-inch baking dish with butter.
• Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
• Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
• Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
• Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.
• Cover casserole with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven until the corn flakes are browned, about 1 hour.

FESTIVE CORN 'N' BROCCOLI

Steps:

• In a large cast-iron or other heavy skillet, combine the broccoli, corn and butter; cook over medium heat until butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook until vegetables are tender, 8-10 minutes, stirring occasionally.

FESTIVE SKILLET CORN

Steps:

• Melt 2 tablespoons of butter in skillet over med heat.
• Add corn and cook until kernels separate (2 minutes).
• Add remainder of ingredients, including the 3 tablespoons butter, and simmer covered for 15-20 minutes.

HOLIDAY CORN CASSEROLE

Steps:

• Preheat oven 375 ° F.
• In a large bowl mix together butter, sour cream, and egg.
• Stir in cans of corn, green chile and muffin mix.
• Spoon mixture into a buttered 2 quart casserole dish.
• Bake for 45 minutes.
• Add cheese, stir well and bake for an additional 10-15 minutes, (dish will be slightly puffed when done).

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!

FESTIVE CORN CUSTARD

Steps:

• 1. In large mixing bowl, combine all ingredients. Pour into 10 x 6 x 2-inch (1 1/2-quart) glass baking dish coated with cooking spray.2. Bake at 350°F about 55 minutes or until knife inserted near center comes out clean. Do not overbake. Cut into 6 pieces and serve immediately. MICROWAVE DIRECTIONS:1. In large mixing bowl, combine all ingredients. Portion evenly into six 6-ounce glass custard cups coated with cooking spray. Place in shallow glass baking dish filled with about 1-inch of hot water.2. Microwave at HIGH 8 minutes. Rotate and microwave at HIGH about 9 minutes longer or until knife inserted near center comes out clean. Let stand 5 minutes before serving. Microwave cooking times may vary.

FESTIVE BROCCOLI-TOMATO BAKE

Steps:

• 1. In Dutch oven cook broccoli in enough boiling salted water to cover about 30 seconds or until bright green. Drain. In 12 x 8 x 2-inch baking dish coated with cooking spray arrange broccoli.2. Cut up any large pieces of tomato. In small bowl stir together undrained tomatoes, KELLOGG'S COMPLETE WHEAT BRAN FLAKES cereal and pepper. Spoon over broccoli. Sprinkle with provolone cheese.3. In small bowl toss together KELLOGG'S STUFFING MIX, broth and butter. Sprinkle over cheese. Bake at 350°F about 20 minutes or until vegetables are tender.*NOTE: One (16-oz) bag frozen broccoli florets may be substituted for the fresh broccoli. Completely thaw and thoroughly drain the frozen broccoli. Do not precook in the boiling salted water. Arrange in baking dish. Continue as directed above.