Creamy Corn Casserole

A corn lover's dream casserole!

This recipe has been listed on All Recipe's website for quite some time and has over 2000 reviews.  Most of the reviews are raves about the casserole and many are now including it in their Thanksgiving Meal . . . that is special!

I would not change a thing until I make it the first time.


UPDATE

While the casserole was baking, it made the house smell better than bread baking!

The casserole itself was delicious and we will make it again and again.  Not that it was too plain, but to enhance the flavor, both The Captain and I agreed some pepperjack or cheedar cheese would be awesome . . . some diced peppers would also be great.

Ingredients

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream



Directions

Preheat oven to 350 degrees F (175 degrees C). 

Lightly grease baking dish (9x9 inch).

Combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. 

Spoon mixture into prepared dish.

Bake for 45 minutes in the preheated oven, or until the top is golden brown.



Photo and recipe source

Easy Corn Fritters

Corn is one of my favorite foods, so naturally corn fritters are something I love. You will find many variations of the recipe on this blog!

This recipe comes from Mr. Food, whose recipes never let me down.

I can make a meal from a plate of these little jewels :)

Ingredients

• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 1/4 cup salsa
• 1 (14-3/4-ounce) can cream-style corn
• 1 cup fresh or frozen corn (thawed if frozen)
• 1/4 cup vegetable oil, or more as needed

Directions

In a large bowl, combine flour, baking powder, salt, and pepper. Add eggs and salsa; mix well. Stir in both corns.

In a large skillet over medium heat, heat 1 tablespoon oil . Drop batter into hot skillet 1 tablespoonful at a time and cook 4 to 5 minutes, or until golden, turning fritters halfway through cooking. Remove to a covered platter.

Add another tablespoon oil to skillet. When hot, repeat with remaining batter, adding more oil as needed, until all batter is used.




Photo and recipe source 

Corn Fritters

Corn fritters is one of my favorite things.  This recipe comes from Martha Stewart and her television series on PBS, Martha's Cooking School.

Since I love corn fritters so much, I have posted more recipes . . . click here.

Ingredients

• ¾ cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 tablespoon sugar
• 1 ½ teaspoons baking powder
• Coarse salt
• ¼ teaspoon cayenne
• ½ cup whole milk
• 1 large egg
• 2 cups yellow corn kernels (from 2 ears corn)
• Vegetable oil, for frying
• Honey, for serving
• 
  

Directions

1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 ½ teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
2. Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

Source

Granny's Cream Corn

Cream Corn is one of those comfort foods that takes me back to my young adult days when I was first married.  JR's grandmother was one of the best cooks I have ever encountered.  Most of what she served at her dinner table came from her yard.  She is what we fondly refer to as a "Florida Cracker" in Florida . . . awesome southern comfort cooks who never cook anything out of a box!!  

About 5 or 6 ears of fresh corn on the cob . . . scrape the corn with a knife to get all of the corn pulp and corn juice out.  Silver Queen Corn is what I love to use if it is available.  The corn seems to be juicier and sweeter.

Melt a liberal amount of butter in a pan, stir in the corn and juices and about 1 tsp sugar (I don't measure, just taste . . . what I use for about 6 ears of corn). Cook until corn is tender.  Add more butter if necessary to add flour and milk to.

Add about 1 Tbsp flour, salt and pepper and a tiny amount of milk (better to use less and add as you go until you reach desired consistency, like gravy). Gradually add milk or half and half.  I think I'm safe in saying that I usually don't use more than a total of 1 cup of milk or half and half, more like 1/2 to 3/4 cup.  The less flour used, the better.

Cook for a couple of minutes . . . do not bring to a boil.

Sorry if this is confusing . . . it is how I cook unless I am using a recipe!  Please comment if something doesn't make sense to you.

Country Corn Casserole

As far as I'm concerned, corn is the most perfect food and I could eat it every day . . . which is why you will find many recipes involving corn on my blog.  

Of course it is best to use fresh corn in this recipe, but frozen corn will work too.

Serves: 4

Cooking Time: 40 minutes

Ingredients

• 2 cups corn kernels
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon butter, melted
• 2 tablespoons cracker crumbs 
• (Ritz-type or saltines)
• 
  
• 
  

Instructions

Preheat oven to 350 degrees F. 

Mix all ingredients together in a large bowl. 

Pour into a 1-1/2-quart ungreased casserole dish.

Bake for 40 to 50 minutes, until set.

Source:  Mr. Food

Fresh Corn Cakes

"Garden-fresh corn on the cob is the key to making these awesome Fresh Corn Cakes. Whether you serve these as is for a novel veggie side dish, or drizzled with a bit of honey for brunch, you can't go wrong."

Source:  Mr. Food

UPDATE . . .


We made these awesome corn cakes and they were delicious . . . I highly recommend this recipe!  Of course we made a few changes to the recipe to suit our taste . . . we added a bit of a hot pepper concoction The Captain makes (minced assortment of hot peppers with a bit of vinegar and olive oil, kept in a jar in the refrigerator).  Another change . . . we did not chop the corn and left them as whole kernels.  


We will make these corn cakes again and again . . . we liked them that much!  The next time, we will substitute some cheddar cheese (maybe half and half with the mozzarella cheese).

Ingredients

• 2 ¹/2 cups fresh corn kernels (about 4 ears), divided (see Notes)
• 3 large eggs
• ³/4 cup milk
• 3 tablespoons butter, melted
• ³/4 cup all-purpose flour
• ³/4 cup yellow or white cornmeal
• 1 (8-ounce) package shredded mozzarella cheese
• 2 tablespoons chopped fresh chives
• 1 teaspoon salt
• ¹/4 teaspoon ground red pepper

Instructions

1. In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped.
    
2. Stir together flour, cornmeal, mozzarella cheese, chives, salt, and pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.
    
3. For each cake, pour 1/8 cup of batter onto a hot, lightly greased griddle or skillet. (Do not spread or flatten cakes). Cook cakes 3 to 4 minutes, or until edges begin to brown. Turn and cook other side 2 to 3 more minutes.

 Makes about 3 dozen.

NOTES:

To remove corn from the cob, cut the wide end so it stands up and, using a sharp knife or corn stripper, cut off the kernels. It’s also fine to substitute thawed frozen corn for the fresh.

Jiffy Corn Fritters

• 1 pkg. "JIFFY" Corn Muffin Mix
• 1/4 cup flour
• 1/4 tsp. pepper
• 1/8 tsp. salt
• 3/4 cup whole kernel corn, drained
• 1/3 cup milk
• 1 egg
• frying oil

Preheat oil in deep fryer oil or on griddle to 400°.

Combine all ingredients (except oil).  Blend well.

Drop by tablespoon into hot oil or on prepared griddle.  

Cook until lightly browned on both sides.  

Drain on paper towel and serve.

Makes 10-12 pieces

I love anything associated with corn.  In my opinion, corn is one of the perfect foods and my pantry almost always stocked with cans of corn or my freezer has more than one bag of frozen corn.  Of course I prefer fresh corn, but it is not always available.

Many years ago my husband and I would go to the local fields and buy a truckload of just picked corn.  Not only was it a tremendous bargain, but there is no other form of corn that compares to just picked corn.  The fresh corn you buy at the grocery store has already been picked for days and there is a difference.  If you are near farms that grow corn, do yourself a favor and check out just picked corn.

Usually we would have a corn shucking party in those times and prepare the corn for freezing.  Of course we made every type of corn dish and appetizer you could think of.  When I ran across this recipe for corn fritters in my personal recipe collection, I immediately went back to those corn shucking party days, where corn fritters were one of the most popular items we made.

The compost pile was very happy to have all those corn cobs!  One of the first things we did was start a pot of salted water to enjoy some corn on the cob.  That is what would get the party started!  We would laugh at the thought of looking like the gluttons back in medieval times eating like savages.  Have you ever observed a table full of people eating corn on the cob?  The sight and sounds are hilarious!

Everyone went home with loads of corn and we had a fridge full of corn, ready to eat.  Those were fun times!  Cooking in bulk doesn't have to be a dreaded job . . . just make it a party!  I must introduce The Captain to a corn shucking party :)

Isn't it wonderful how a simple recipe can bring back so many good memories?

Colonial Corn Chowder

6 slices bacon
1-1/2 cups diced raw potato
1 medium onion
1/2 green pepper
1 quart milk
1 can cream-style corn
1 can cream of mushroom soup
1 tsp. curry powder, or to taste
Salt and pepper to taste

Pare and dice potatoes. Simmer in boiling salted water until tender, about 15 minutes.

In soup pot, cook cut-up bacon until crisp.

Remove to paper towel with slotted spoon.

Remove excess bacon drippings, leaving enough to coat bottom of pot.

Saute chopped onion and green pepper in bacon fat for 5 minutes.

Stir in all other ingredients, including potatoes and the water in which they were
cooked.

Season to taste.

Garnish servings with crumbled crisp bacon.

Serves 6 to 8.

-Women's Circle Home Cooking, December 1982

Corn and Crab Chowder

INGREDIENTS: 4 slices bacon 1 large sweet onion, coarsely chopped (about 2 cups) 2 cloves garlic, minced 6 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth 2 tsp. seafood seasoning 6 to 8 red potato OR fingerling potato, cut into 1-inch pieces (about 2 cups) 2 cups frozen whole kernel corn 1 container (8 ounces) refrigerated pasteurized lump crabmeat 1/2 cup heavy cream

DIRECTIONS: Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon. www.Swansonbroth.com.

Spicy Corn Frittata

What a wonderful meal to celebrate the summer veggies that we grow in our gardens . . . hmmm . . . a frittata that has no rice in it? I'll be adding some colby cheese to mine :)



1/4 cup extra-virgin olive oil

2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)

2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)

1 cup chopped fresh cilantro

1 bunch (6 to 8) scallions, trimmed and sliced

2 garlic cloves, finely chopped

1 jalapeno pepper, seeded and finely chopped

Coarse sea salt or kosher salt

Freshly ground black pepper

8 large eggs

1 tablespoon cold unsalted butter, cut into small pieces



Set a rack on the top shelf of the oven and preheat to 450 degrees F.

In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.

In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.

Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.


Nutritional analysis per serving:

Calories 385; Total Fat 28g; (Sat Fat 7g, Mono Fat 15g, Poly Fat 3.5g) ; Protein 16.5g; Carb 22g; Fiber 4 g; Cholesterol 430 mg; Sodium 165 mg


Source: The Food Network

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour
cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish.

Bake for 45 minutes, or until golden brown.

Remove from oven and top with Cheddar.

Return to oven for 5 to10 minutes, or until cheese is melted.

Let stand for at least 5 minutes and then serve warm.



NOTE FROM GINA:
In my opinion, a whole stick of butter is not necessary,
half is enough . . .