Holiday Corn Casserole Recipes

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THE BEST CORN CASSEROLE



The Best Corn Casserole image

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

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

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 CASSEROLE



Corn Casserole image

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

6 tablespoons unsalted butter
2 pounds frozen or fresh corn kernels (about 6 1/2 cups)
4 scallions, thinly sliced crosswise (optional)
1 fresh rosemary sprig (optional)
Kosher salt and black pepper
1/2 cup all-purpose flour
1/2 cup fine or coarse yellow cornmeal
2 teaspoons baking powder
1 cup sour cream
2 large eggs
1 1/2 cups freshly grated Cheddar or Parmesan

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.

CORN CASSEROLE



Corn Casserole image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

6 cups fresh corn kernels
Salt and black pepper
1/2 teaspoon ground nutmeg
2 tablespoons vegetable oil
2 cups chopped onions
6 whole eggs, beaten
1 cup milk
2 cups grated aged white cheddar
2 teaspoons oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

HOLIDAY CORN CASSEROLE



Holiday Corn Casserole image

My favorite way to serve corn for the holidays. It makes a festive side dish and is easy to assemble. I first served this on December 31st, 1999. The green chile adds a southwestern flavor, but it tastes great without.

Provided by Dawn399

Categories     Corn

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 cup sour cream
1 egg
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can cream-style corn
1 (9 ounce) package corn muffin mix
1 (4 ounce) can green chili peppers (optional)
1 cup grated cheddar cheese

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).

Nutrition Facts : Calories 534, Fat 29.1, SaturatedFat 15.6, Cholesterol 93.1, Sodium 1145.8, Carbohydrate 59.9, Fiber 5.2, Sugar 13.2, Protein 13.4

HOLIDAY CORN 'N' TURKEY CASSEROLE



Holiday Corn 'n' Turkey Casserole image

I create this comforting casserole in minutes using leftover holiday turkey. It's a family favorite recipe that I've relied on for years.-Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 small onion, finely chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
3/4 cup whole milk
2 cups frozen corn, thawed
1 package (9 ounces) frozen broccoli cuts, thawed and chopped
2 cups cubed cooked turkey
1 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/3 cup sliced almonds

Steps:

  • In a large saucepan, saute onion in butter until tender. Combine the flour, salt, mustard and pepper; stir into onion mixture until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat., In a large bowl, combine the corn, broccoli, turkey and cheese. Whisk eggs into onion mixture. Pour over turkey mixture; stir until combined. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 371 calories, Fat 21g fat (11g saturated fat), Cholesterol 149mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

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