Nikkis Corn Casserole From Scratch Recipes

NIKKI'S CORN CASSEROLE FROM SCRATCH

Nikki's Corn Casserole from Scratch image

This corn casserole recipe is for the people who don't like Jiffy® cornbread! Good luck having leftovers! This recipe is definitely NOT for people watching their weight! Hah!

Provided by Anicholehunt

Categories Side Dish Casseroles Corn Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1 cup sour cream
1 (6 ounce) package cornbread stuffing mix
4 ounces mild Cheddar cheese, grated
⅓ cup mayonnaise
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.
Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.
Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 40.4 g, Cholesterol 38.6 mg, Fat 22.5 g, Fiber 5.1 g, Protein 9.3 g, SaturatedFat 10 g, Sodium 925.2 mg, Sugar 5.4 g

NIKKI'S CORN CASSEROLE FROM SCRATCH

Nikki's Corn Casserole from Scratch image

This corn casserole recipe is for the people who don't like Jiffy® cornbread! Good luck having leftovers! This recipe is definitely NOT for people watching their weight! Hah!

Provided by Anicholehunt

Categories Corn Casserole

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1 cup sour cream
1 (6 ounce) package cornbread stuffing mix
4 ounces mild Cheddar cheese, grated
⅓ cup mayonnaise
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.
Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.
Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 40.4 g, Cholesterol 38.6 mg, Fat 22.5 g, Fiber 5.1 g, Protein 9.3 g, SaturatedFat 10 g, Sodium 925.2 mg, Sugar 5.4 g

NIKKI'S CORN CASSEROLE FROM SCRATCH

Nikki's Corn Casserole from Scratch image

This corn casserole recipe is for the people who don't like Jiffy® cornbread! Good luck having leftovers! This recipe is definitely NOT for people watching their weight! Hah!

Provided by Anicholehunt

Categories Corn Casserole

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1 cup sour cream
1 (6 ounce) package cornbread stuffing mix
4 ounces mild Cheddar cheese, grated
⅓ cup mayonnaise
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.
Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.
Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 40.4 g, Cholesterol 38.6 mg, Fat 22.5 g, Fiber 5.1 g, Protein 9.3 g, SaturatedFat 10 g, Sodium 925.2 mg, Sugar 5.4 g

EASY CREAMED CORN CASSEROLE FROM SCRATCH

Easy Creamed Corn Casserole from Scratch image

This creamed corn casserole recipe my mom got from Ann Heath, and it is a family favorite at Thanksgiving.

Provided by Mom T

Categories Side Dish Casseroles Corn Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

6 tablespoons butter
¼ cup all-purpose flour
1 tablespoon white sugar
4 eggs, beaten
2 (14.75 ounce) cans creamed corn
1 (15.25 ounce) can whole kernel corn, drained

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a 2-quart baking dish.
Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.
Bake in the preheated oven until top is browned, about 1 hour.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 33.5 g, Cholesterol 115.9 mg, Fat 12.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 6.4 g, Sodium 549.7 mg, Sugar 6.7 g

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

Ingredients

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.

NIKKI'S CORN CASSEROLE FROM SCRATCH

Nikki's Corn Casserole from Scratch image

This corn casserole recipe is for the people who don't like Jiffy® cornbread! Good luck having leftovers! This recipe is definitely NOT for people watching their weight! Hah!

Provided by Anicholehunt

Categories Corn Casserole

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 medium onion, chopped
1 teaspoon minced garlic
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1 cup sour cream
1 (6 ounce) package cornbread stuffing mix
4 ounces mild Cheddar cheese, grated
⅓ cup mayonnaise
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.
Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.
Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 40.4 g, Cholesterol 38.6 mg, Fat 22.5 g, Fiber 5.1 g, Protein 9.3 g, SaturatedFat 10 g, Sodium 925.2 mg, Sugar 5.4 g

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