Corn Casserole is one of my favorite sides during the holidays or at potlucks during any time of the year. It is the easiest recipe to throw together and can be prepared with various ingredients mixed in. Me? I like it in its simplest form, with mainly cheese, corn and corn bread. Mmmm…mmmm…good!
Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead. It’s really just a preference thing, so you can decide. I just don’t like to cover up the yummy crackly corn bread with greasy looking melted cheese. But, hey, I’m not going to try and sway your opinion.
serves 7
You might need to buy:
- sour cream
- shredded Cheddar
serves 4
You might need to buy:
- cooked orzo
- salt and pepper
serves 6
You might need to buy:
- canola oil
- fresh corn kernels
- chili powder
- ground cumin
serves 6
You might need to buy:
- milk
- chopped fresh parsley
serves 8
You might need to buy:
- nonstick cooking spray
- whole wheat pastry flour or 1/2 cup whole wheat flour
- yellow cornmeal
- large egg
- large egg white
- low-fat buttermilk
- honey
- canola oil
- fresh corn kernels or 2 cups thawed frozen corn kernels
serves 6
You might need to buy:
- biscuit mix
- cold water
- milk
- shredded sharp cheddar cheese
- minced onions
- minced green bell peppers
serves 4
You might need to buy:
- crushed baked blue corn tortilla chips
- pumpkin puree
- ground cumin
- fresh ground black pepper
- hot pepper sauce
- Toppings:
- salsa
- chopped fresh cilantro
13 fritters
You might need to buy:
- finely chopped red bell pepper
- finely chopped green onion
- cumin
- milk
- -4 tablespoons vegetable oil
serves 10
You might need to buy:
- freshly grated parmesan cheese
- heavy cream