Recipe For Corn Pie Casserole

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JIFFY CORN CASSEROLE (5 INGREDIENTS) EASY & DELICIOUS!



Jiffy Corn Casserole (5 Ingredients) Easy & Delicious! image

Okay, I have made this in the past for "Mexican" night & poker nights... but then we had this again a few weeks ago at a friends party and just had to post the recipe for easy access & safe keeping. There are several recipes out there for this casserole, but they are all different. This one has no eggs (which seems to be hard to find) and uses only 5 ingredients. It's so easy to make but always a crowd pleaser - try it at a BBQ, alongside chili, or as a Holiday side-dish... ** NOTE: The consistency is supposed to be like a spoonbread, it is a casserole, not like cornbread you would cut into pieces -this is like Chi Chi's corn casserole they served on the side. PS- I make a double batch & bake in a 9x13x2 casserole dish. Lastly, if you add about 3/4 cup of sugar to this, you could serve it as a dessert :-)

Provided by BlondieItaliana

Categories     Corn

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (8 ounce) box Jiffy cornbread mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter

Steps:

  • Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8" casserole dish.
  • Cook uncovered for 55-60 minutes at 350 degrees.

Nutrition Facts : Calories 362.2, Fat 21.4, SaturatedFat 11.6, Cholesterol 46, Sodium 782.8, Carbohydrate 41.3, Fiber 3.6, Sugar 4.2, Protein 5.2

FRITOS™ PIE CASSEROLE



Fritos™ Pie Casserole image

Crunchy, cheesy and made extra easy with always-on-hand staples like ground beef, onion and black beans-this weeknight casserole will have everyone asking for seconds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 11

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 package (1 oz) Old El Paso™ original taco seasoning mix
2/3 cup water
1 can (19 oz) Old El Paso™ enchilada sauce
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (9.25 oz) Fritos™ corn chips (about 5 1/2 cups)
2 cups shredded Mexican cheese blend (8 oz)
1/4 cup chopped green onions
1 cup sour cream
1 cup refrigerated guacamole

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until brown; drain. Stir in seasoning mix and water. Heat to boiling. Reduce heat to medium; simmer uncovered 3 to 4 minutes or until thickened. Stir in enchilada sauce and black beans; cook 1 to 2 minutes or until heated through.
  • Place 4 cups of the corn chips in single layer in baking dish. Top with 1 cup of the cheese; spoon beef mixture over cheese, then top with remaining 1 cup cheese.
  • Bake 18 to 20 minutes or until cheese is melted and edges are bubbly. Top with remaining corn chips and the green onions. Serve with sour cream and guacamole.

Nutrition Facts : Calories 540, Carbohydrate 35 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 4 g, TransFat 1/2 g

FRITO PIE RECIPE



Frito Pie Recipe image

Frito Pie Casserole is an easy recipe with all the best Tex Mex flavors! Layer up the corn chips, beef, cheese, and more in a delicious dish that's perfect for weeknight dinners. Everyone will LOVE this Frito Pie recipe!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 30m

Number Of Ingredients 23

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion (diced)
2 cloves garlic (minced)
1 pound ground chuck
¼ teaspoon ground black pepper
1 1.25 ounce packet taco seasoning
1 teaspoon Worcestershire Sauce
2 teaspoons apple cider vinegar
1 15 ounce can black beans, drained
1 8 ounce can tomato sauce
1 16 ounce can petite diced tomatoes
Kosher salt (to taste)
1 9.25 ounce bag Fritos Corn Chips
2-3 cups Mexican-style shredded cheese
Chopped lettuce
Chopped scallions or diced raw onions
Chopped fresh tomatoes
Black Olives
Chopped fresh cilantro
Sour cream
Avocadoes or Guacamole
Hot Sauce

Steps:

  • Heat oven to 350°F and spray a 7x11-inch baking dish with cooking spray.
  • Heat a large skillet, over medium heat, and add the olive oil and butter. Add the chopped onion and cook 3-4 minutes or until translucent and tender. Add the minced garlic, stir and cook 30 seconds until the garlic has blossomed and is fragrant. Transfer the onion and garlic to a paper towel-lined plate; set aside.
  • Place the ground chuck in the skillet and cook until browned. Drain the fat from the beef in a mesh colander and return the beef to the skillet. Add the onion/garlic mixture, salt, pepper taco seasoning, Worcestershire Sauce, cider vinegar, tomato sauce and diced tomatoes.
  • Mix well and bring the mixture to a low boil over medium heat.
  • Reduce the heat to low and add the beans, mix well. Simmer, stirring often, for 15-20 minutes or until the mixture has thickened and most of the liquid has evaporated. Season to taste, with kosher salt and freshly ground black pepper. *Keep in mind, Fritos are very salty and so is cheese, so use salt lightly.
  • To prepare the casserole:
  • Place 2 cups corn chips in an even layer on the bottom of the prepared casserole dish. Top with 1 cup shredded cheese, taco meat, 1 cup cheese, and another 2 cups corn chips.
  • Bake 15-20 minutes or until the casserole is heated throughout.
  • Serve with chopped tomatoes, lettuce, black olives, chopped scallions, chopped cilantro and/or your other favorite taco toppings.
  • Enjoy!

Nutrition Facts : Calories 335 kcal, Carbohydrate 16 g, Protein 21 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 412 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

PENNSYLVANIA DUTCH CORN PIE



Pennsylvania Dutch Corn Pie image

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.

Provided by IMLIZARD

Categories     Side Dish     Vegetables     Corn

Time 1h10m

Yield 8

Number Of Ingredients 8

1 large potato, peeled and chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
3 hard-cooked eggs, chopped
salt and pepper to taste
½ cup milk
1 tablespoon butter
1 (15 ounce) package double crust ready-to-use pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
  • Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
  • Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)



Easy Old School Tamale Pie (Without Jiffy!) image

Made from scratch, yet quick and easy, Tamale Pie is an old school casserole with layers of seasoned beef or chicken, cornbread, and melted cheese.

Provided by Melissa Erdelac

Categories     Dinner

Time 40m

Number Of Ingredients 13

3/4 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
4 tablespoons melted butter, (cooled)
1/3 cup milk
14.75 ounce can cream style corn
1 pound lean ground beef, (such as sirloin)
10 ounce can enchilada sauce, ((read label to make sure it's gluten free))
1 cup salsa
1 teaspoon chili powder
1 1/2 cups shredded colby jack cheese

Steps:

  • Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
  • Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
  • Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
  • While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
  • Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

Nutrition Facts : Calories 370 kcal, Carbohydrate 30 g, Protein 22 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 94 mg, Sodium 1086 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

CORN PUDDING CASSEROLE RECIPE



Corn Pudding Casserole Recipe image

This Corn Pudding Casserole Recipe is the perfect side dish for any occassion. Using Jiffy Corn Muffin mix makes this quick, easy and delicious.

Provided by BubbaPie

Categories     Side Dish

Time 50m

Number Of Ingredients 8

1 can (15 oz, corn, drained)
1 can (14.75 oz, creamed corn)
1 small package (8.5 oz, Jiffy corn muffin mix)
1 cup sour cream
1/2 cup milk
1/2 cup white sugar
1/2 cup melted butter
2 eggs

Steps:

  • Preheat oven to 350 and grease a large casserole dish or 9x13 pan.
  • Mix all ingredients together and pour into prepared pan.
  • Bake, uncovered for 40-55 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 516 kcal, ServingSize 1 serving

CORN CHIP PIE CASSEROLE WITH GROUND BEEF



Corn Chip Pie Casserole with Ground Beef image

A crispy, cheesy, hearty casserole made with ground beef, beans, and cheese. This dish makes for a deliciously easy weeknight meal.

Provided by Amy Desrosiers

Categories     Dinner

Time 30m

Number Of Ingredients 7

1 pound ground beef (lean variety works best)
1 ounce taco seasoning
1 large onion (*can also use two small ones, diced )
30 ounces Pinto beans (rinsed )
20 ounces enchilada sauce
2½ cups Monterey Jack cheese (shredded )
9.25 ounces corn chips (like Fritos*)

Steps:

  • Preheat oven to 350°F. Spray a 13 x 9 casserole dish with nonstick spray; set aside.
  • In a large skillet, add ground beef, and onions. Cook over medium heat until beef is browned. Drain any excess grease. Once grease is drained, add taco seasoning, stir, and set aside.
  • Add beef to the casserole dish, and rinsed pinto beans. Carefully pour over the enchilada sauce. Top with ¾ of the shredded cheese, and then cover the cheese with chips. Add the rest of the cheese.
  • Bake for 12-15 minutes until cheese is melted. Allow casserole to sit for 5 minutes before serving.
  • Garnish with green onions, sour cream, lettuce, guacamole, and black olives- enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 640 kcal, Carbohydrate 58 g, Protein 31 g, Fat 32 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1308 mg, Fiber 13 g, Sugar 7 g, UnsaturatedFat 16 g

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