CORNBREAD CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
CORNBREAD CASSEROLE
A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!
Provided by Sarah Peipert
Categories Side Dish Casseroles Corn Casserole Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g
SAGAPONACK CORN BREAD CASSEROLE
Make and share this Sagaponack Corn Bread Casserole recipe from Food.com.
Provided by deborahsittig
Categories Christmas
Time 1h5m
Yield 14 1/2 cup servings, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Melt butter in skillet. Sautee onion until translucent.
- In mixing bowl, combine eggs, corn, flour and muffin mix. Mix well. Add sauteed onion mix.
- Pour batter into well-greased 8x11 baking dish. Tap to make sure batter is level, then spread sour cream on top. Sprinkle cheese on top.
- Bake for 25 minutes in pre-heated oven. Reduce temperature to 350 and bake an additional 25 min or until casserole feels firm in center.
- Variation: Add slices of sausage or crisp bacon to the batter or add kernels from a fresh ear of corn.
- Advance preparation: Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before reheating. Casserole also freezes well.
Nutrition Facts : Calories 315.6, Fat 21.4, SaturatedFat 13, Cholesterol 96.3, Sodium 427.5, Carbohydrate 21.7, Fiber 1.2, Sugar 3.2, Protein 11.5
SAGAPONACK CORN PUDDING
Steps:
- Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
- Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
- Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
CROATIAN CORNBREAD (BAZLAMACA)
Nothing like the various American versions of cornbread -- in fact, "bread" is almost a misnomer. Corn pudding? Corn casserole? I don't know; it's just *delicious*! Found it in a book of ethnic recipes from the "steel towns" of the Monongahela Valley (Pittsburgh, PA). The recipe says that raisins are "optional" -- I think they're a marvelous addition!
Provided by lecole54
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix first four ingredients.
- Add remaining ingredients. Mix well.
- Place in a greased 9" x 9" pan.
- Bake in a 425 degree oven until the top is nice and brown, about an hour and 15 minutes.
Nutrition Facts : Calories 344.6, Fat 17.3, SaturatedFat 10.3, Cholesterol 94.2, Sodium 524.2, Carbohydrate 35.9, Fiber 1.1, Sugar 18.2, Protein 12.9
CORN BREAD PORK CASSEROLE
Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. "Although the recipe serves just two, it can easily be doubled or tripled," notes LaDonna Reed, a field editor from Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, brown pork chops on both sides; set aside. In the same skillet, saute mushrooms until tender. Transfer mushrooms to a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine flour and broth until smooth. Stir in the sour cream, cheese, garlic and pepper; pour over mushrooms. Top with pork chops. , Cover and bake at 350° for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 363 calories, Fat 13g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 434mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
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- Melt the butter in a very large sauté pan and sauté the corn and onion over medium-high heat for 4 minutes. Cool slightly.
- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar, and then pour into the baking dish. Sprinkle the top with more grated Cheddar.
- Place the dish in a larger pan and fill the pan halfway up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.
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