Webwhole corn kernels (I used DelMonte canned corn kernels) riced cauliflower ham steak sour cream cream cheese granulated garlic, smoked paprika, …
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WebAdd the eggs, heavy cream, milk, and melted butter to a separate bowl. Whisk well to combine. Add the milk and butter mixture to the corn and stir. Pour the …
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A Southwestern twist on the usual corn casserole. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Heat oil in a small skillet over medium heat. Saute onion until translucent. In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. Heat oil in a small skillet over medium heat. Saute onion until translucent. In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Bake in preheated oven for 15 minutes.
You can make corn casserole up to 48 hours in advance. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9- or 11×7-inch baking dish with oil or cooking spray. In a large bowl, stir together the two cans of corn, sour cream, and butter. Add the corn muffin and gently mix just until well-combined.
Cornmeal: Use fine stone-ground yellow cornmeal, not corn flour or masa. Corn: Use canned corn or 1.5 cups of defrosted corn kernels. You can use fresh on the cob if desired as well, but you must cook the corn first. Once cooked, allow to cool, and cut off the corn kernels from the cob, and measure out 1.5 cups---this is about 2 kernels of corn.