Kardea works up this soul food classic using fresh corn cut straight off the cob!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandma's kitchen. Nowadays, she takes generations of family dishes and makes them her own as she cooks for family and friends at her Sea Island home.
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Creamed Corn Casserole
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Overall: 1 hr 10 minutes
Active: 25 minutes
Yield: 8 to 12 portions
Active ingredients
Nonstick cooking spray, for the baking meal
8 ears fresh corn, shucked
4 tablespoons unsalted butter
1/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon newly ground black pepper
One 8.5-ounce bundle cornbread mix, such as Jiffy
One 8-ounce container sour cream
2 large eggs
One 8-ounce block sharp Cheddar, shredded
2 green onions, very finely sliced, optional
Instructions
Pre-heat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to get rid of all the liquid. Melt the butter in a large frying pan over medium heat. Include the corn, milk, salt and pepper. Simmer till the corn is softened and the mix starts to thicken, about 5 minutes. Remove from the heat.
Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the staying cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.
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Kardea Brown's Creamed Corn Casserole|Delicious Miss Brown|Food Network
I love watching you ,your dishes looks delicious 😋
I’m definitely adding this to my Thanksgiving menu! Thank you!
Hello, Catherine how are you doing today?
Looks delicious 😋
She’s always quite perfect for cooking with that! 🌽🌽🌽
Looks yummy!
Ma’am, perfect but add the whole stick/4 oz. of butter, a lot of butter ain’t never hurt anybody, lol
I have been looking for a good corn 🌽 casserole, and I thank you very much for this recipe! Can you use frozen corn?🤔👍🏼
You can use anything you want. But canned corn, I would drain the liquid, imo and you won’t get the crunchy texture from canned corn, VS fresh corn. Hope this helps…;)
Hello, Tina how are you doing today?
You are the 💣 bomb girl 👧
Looks delicious 😋
Hello, Emilia how are you doing today?
Yummy 👍😊😋
Amazing recipe! Like it! 🦇
oh, i see all that milk comin’ out!
I just recently found this show and I’m glad I did! I love this show
Hello, There how are you doing today?
I love the way she cooks, just good southern food. Thanks for sharing.
This looks amazing!!
Hello, Shauna how are you doing today?
You lost me at the corn bread butter mix I live in Australia dammit I wanted to make it. America rules love it
Was that a American 1/2 stick , or a Canadian 1/2 of butter …..because that looked like 1/4 stick to me
This looks good!!! If you don’t like recipe, move along!!!…;) don’t eat it, it’s that simple!!! Technically though, that should be, by eye balling it, 1/4th stick of butter???
I can’t take my eyes off of that delicious looking bundt cake while she was cooking the corn in the beginning
I LOVE KARDEA!!! HER recipes are Fabulous and easy. I was raised on the coast if SC about an hour northofCharleston. I get nostalgic every time I watch a video