Grannys Corn Casserole Recipes

GRANDMA MOORE'S CREAMED CORN

Grandma Moore's Creamed Corn image

Provided by Claire Robinson

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

6 slices bacon
8 large cobs fresh corn, preferably white, shucked and cleaned
Kosher salt and freshly cracked black pepper

Steps:

In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
Serve warm or at room temperature.

GRANDMAS CORN CASSEROLE

Grandmas Corn Casserole image

I have inherited my grandma's recipe box.... I have been going through and reviewing them and decided to begin sharing them with you all... Some of these were passed to her from her mother, and some she had cut out of magazines or newspapers and placed in her box.... This one was one of hers wrote on a recipe card.... It is wonderful...

Provided by gertc96

Categories Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans creamed corn
3 eggs
4 tablespoons sugar
4 tablespoons flour
4 tablespoons butter, melted
1 1/2 cups American cheese, grated
1 (4 ounce) jar pimentos

Steps:

Mix all ingredients together in a large bowl.
Pour into a buttered 12 X 9 (I think that's the size, the card is faded) casserole pan.
Bake at 350 for 35-40 minute or until center is set.

GRANNY'S CHEROKEE CASSEROLE

Granny's Cherokee Casserole image

My Granny always made this for Thanksgiving and Christmas dinner.

Provided by Heather Denard

Categories Main Dish Recipes Casserole Recipes Rice

Yield 11

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1 onion, finely diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup instant rice
1 (14.5 ounce) can diced tomatoes
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
6 slices American cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 12.8 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 0.8 g, Protein 12.4 g, SaturatedFat 6.9 g, Sodium 522.5 mg, Sugar 2.7 g

GRANNY'S CORN CASSEROLE

Granny's Corn Casserole image

This was one of my Granny's all time favorites. It's nice to look at and yummy to eat and uses simple ingredients your likely to have on hand.

Provided by vverkin925

Categories Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 can whole kernel corn, do not drain
2 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
1/4 cup cheddar cheese, shredded or grated
2 large eggs

Steps:

Beat eggs in medium bowl.
Add remaining ingredients and stir until combined.
Pour into sprayed or buttered casserole.
Bake at 350 degrees for 45 minutes or until golden brown.
Note: If doubling this recipe use 5 large eggs.

BETTER THAN GRANNIE'S CREAMED CORN

Better Than Grannie's Creamed Corn image

Provided by Alton Brown

Categories side-dish

Time 20m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

Steps:

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

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