Recipes

[Chi-town girl]

Perusing recipes for Thanksgiving feast. I know there are many versions of Corn Casseroles. Please post your fav's

How to make Cheesy Corn Casserole:

Start by sautéing 1 jalapeño, chopped (take out the seeds if you don’t want the green chile’s heat), and 2 cloves garlic, chopped, in a medium saucepan until they’re fragrant and just starting to soften.

Add 2 15-oz. cans whole-kernel corn (not creamed corn), 8 oz. cream cheese, 2 Tbsp. unsalted butter, a large handful of grated cheddar cheese (½–¾ cup), and about ¼ cup finely shredded Parmesan cheese. Stir until it's melty.

Season with kosher salt and freshly ground black pepper. Do a taste test—determine it needs more cheese, add more cheese.

Pour the corn kernel mixture into a buttered 13x9" casserole dish, then sprinkle the top with ½ cup breadcrumbs (fresh or dried), another ½ cup finely shredded parm, and a handful of chopped fresh herbs (a mix of thyme and sage, or whatever Is on hand after cooking the turkey).

Bake at 375° until the cheese is melted and bubbling and the breadcrumbs are a crispy golden brown—cook time, about 15 minutes. If you are feeling extra fancy, you could toss a handful of chopped green onions or chives on top to garnish, but it doesn’t need it.

You can totally prep this ahead of time: Choose a baking dish with a lid (or cover the dish with plastic wrap) and refrigerate the casserole for up to three days, so it’s lying in wait for bake time. But do hold the breadcrumb topping until you’re ready for the oven

[drizzellla]

Thank you @Chi-town girl for the recipe

I had made a corn chowder over a week ago. My son actually said a couple of days ago he liked the corn chowder. I could not believe my ears. He said he liked something I made!

Now I can't wait to make the corn casserole. 

[ECBG]

This is SO delicious, I could eat the entire thing!!!

Corn Soufflé

Preheat oven to 350 degrees

2 C   frozen thawed Whole Kernel corn, drained

2 cans cream style corn

4 Tbsp. sugar (may be slightly decreased)

4 Tbsp plain flour

4 Tbsp Whipping cream or half and half

4 eggs, beaten

Combine all ingredients

Pour into buttered 3 qt baking dish

Bake 1-1 1/2 hours until golden

Doubles well with a 4 qt baker.

[Kachina624]

My mom often made a corn casserole for holiday meals.  I always liked it but have no idea what recipe she used.

She also made creamed onions, not my favorite.

[deepwaterdotter]

I make my MIL's recipe:

1/2 cup melted butter

2 beaten eggs

1-8 1/2 oz package corn bread mix (I use Jiffy brand)

1-15 oz can whole kernel corn, drained

1-14 3/4 oz can creamed corn

1 cup sour cream

Stir everything together in a bowl. 

Pour into greased 9X9" baking dish. 

Bake in 350 degree oven until top is golden brown, 50-55 minutes. 

[Goodie2shoes]

Corn Casserole

2 cans cream style corn

1 can whole kernel corn (drained)

1 box  jiffy corn bread

1 12 oz carton sour cream

mix all ingredients together, pour into a baking pan, dot casserole with several pats of butter and bake @ 350 for 35-40 mins

My family insist I make this casserole for Thanksgiving and Christmas every year, they love it. My son asked me for the recipe so that he could make it whenever he wanted so he makes it for his family anytime they want  

[Luvsmyfam]

@Chi-town girl this is a must at my thanksgiving table!

[CANDLEQUEEN]

@Chi-town girl I just copied this very same recipe yesterday! Am excited to try it at Thanksgiving for something different. I will take out the seeds though of the Jalapeno....Thanks for posting!

[AuntG]

My ideal Thanksgiving menu would have corn casserole and squash as the vegetables (of course, potatoes are a must for Thanksgiving). Often times, I do the standard green bean casserole.

[Qshopper1991]

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@Chi-town girl wrote:

Perusing recipes for Thanksgiving feast. I know there are many versions of Corn Casseroles. Please post your fav's

How to make Cheesy Corn Casserole:

Start by sautéing 1 jalapeño, chopped (take out the seeds if you don’t want the green chile’s heat), and 2 cloves garlic, chopped, in a medium saucepan until they’re fragrant and just starting to soften.

Add 2 15-oz. cans whole-kernel corn (not creamed corn), 8 oz. cream cheese, 2 Tbsp. unsalted butter, a large handful of grated cheddar cheese (½–¾ cup), and about ¼ cup finely shredded Parmesan cheese. Stir until it's melty.

Season with kosher salt and freshly ground black pepper. Do a taste test—determine it needs more cheese, add more cheese.

Pour the corn kernel mixture into a buttered 13x9" casserole dish, then sprinkle the top with ½ cup breadcrumbs (fresh or dried), another ½ cup finely shredded parm, and a handful of chopped fresh herbs (a mix of thyme and sage, or whatever Is on hand after cooking the turkey).

Bake at 375° until the cheese is melted and bubbling and the breadcrumbs are a crispy golden brown—cook time, about 15 minutes. If you are feeling extra fancy, you could toss a handful of chopped green onions or chives on top to garnish, but it doesn’t need it.

You can totally prep this ahead of time: Choose a baking dish with a lid (or cover the dish with plastic wrap) and refrigerate the casserole for up to three days, so it’s lying in wait for bake time. But do hold the breadcrumb topping until you’re ready for the oven

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Oh my goodness!  After making that dip you posted awhile back I will now make this recipe for Thanksgiving.  Everyone coming for the holidays loves corn!  I can't eat it unfortunately, but this is going to be a hit with everyone.  Thanks for sharing the recipe!