Swiss Cornmeal Casserole Recipes

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Mix corn, cream, Swiss cheese, and eggs together in a bowl; season with black pepper. Pour corn mixture into the slow cooker.
• Cook on Low until cooked through and cheese is melted, 4 to 4 1/2 hours

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.

Steps:

• Blend cornmeal and 2 cups water to a smooth mixture.
• Bring the other 4 cups of water to a boil. Gradually stir in the cornmeal mixrture. Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.
• Beat in the butter, 1.5 cups grated cheese, salt and paprika. Spread mixture on a buttered cookie sheet to a depth of 1 inch. Chill.
• Butter a shallow baking dish.
• Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes or until top is lightly browned.

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.

Steps:

• Filling:.
• Mix all ingredients in frying pan, and brown until ground beef is cooked.
• Simmer for 20 minutes.
• Corn meal:.
• Make mixture of all ingredients.
• Put meat filling in bottom of greased 9" X 13" pan.
• Pour corn meal mixture over filling.
• Bake in pre-heated 350 degree oven for 45 minutes.

Steps:

• Preheat the oven to 350°F Lightly grease a casserole dish; set aside.
• In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
• Stir in the evaporated milk.
• In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
• Pour the corn mixture into the prepared casserole dish.
• Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
• Bake at 350°F for about 30 minutes or until a bit golden.