Heat oven to 350\u00b0.
Beat eggs; add sour cream.
Stir in melted butter, corn and corn bread mix.
Pour into buttered 9 x 13-inch dish.
Bake for 30 to 35 minutes until slightly browned.
Do not overbake.
Beat eggs into milk.
Combine corn eggs, milk, seasonings and 2 tbs melted butter.
Pour into casserole dish.
Mix remaining butter and bread crumbs and sprinkle on top. Bake 350 degrees for 40 minutes.
In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper.
Cover and bake at 325\u00b0 about 45 minutes.
Serve baked corn in sauce dishes.
Makes 6 servings.
Melt butter and add the flour.
Add milk gradually and bring to boiling point.
Stirring constantly, add corn, sugar, salt and pepper.
Remove from heat and add beaten eggs.
Pour into a greased baking dish and sprinkle with buttered crumbs.
Bake at 350\u00b0 for 35 minutes or until corn is firm.
Serves 4.
Cook chicken in slow cooker or crock-pot until tender. Remove meat from bone and shred. Cut corn off from a half dozen large ears of fresh corn. Make Noodles. Cook corn and Noodles in chicken broth. If you need more broth, add a can of chicken broth. Add chicken, parsley and hard-boiled eggs.
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
Do not use metal bowls or spoons for any portion of recipe.
Preheat oven to 350\u00b0.
Mix all ingredients together and pour into a 9 x 13-inch buttered pan.
Bake 55 minutes or until lightly browned.
Serves 15.
Recipe may be halved.
Chop onions, peppers and tomatoes.
Add corn, mayonnaise, salt and pepper.
Mix into crumbled corn bread.
Melt Crisco; add flour and mix well.
Add milk gradually and bring to the boiling point, stirring constantly.
Add corn, sugar, salt and pepper and heat thoroughly.
Remove from fire; add well beaten eggs and pour into a greased baking dish.
Bake in oven at 350\u00b0 for 25 minutes, or until corn is firm.
Preheat oven to 350\u00b0F.
Coat a 2-quart casserole dish with non-stick cooking spray.
In a large bowl, combine all the ingredients; mix well.
Pour into the casserole dish.
Cover and bake for 30 minutes.
Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
Thaw, then cook per the listed directions.
Combine corn, eggs and milk.
Pour into a buttered casserole. Bake, uncovered, for 40 to 50 minutes in a 350\u00b0 oven, or until a knife inserted in the center comes out clean.
Makes 4 generous servings.
If recipe is doubled, increase baking time to 1 hour.
Combine corn, soft butter, garlic salt, cornbread mix and beaten eggs. Stir until well blended. Spread into a greased 9 x 13-inch pan. Bake at 350\u00b0 for 20 minutes. Top with shredded cheese. Bake for 10 minutes or until center is set.
Recipe can be cut in half or enlarged.
Baking time should then be adjusted.
Mix ingredients together.
Bake 45 minutes to 1 hour in a 350\u00b0 oven.
Sprinkle bread crumbs and butter over the top of casserole about 15 minutes before done.
Double the recipe for a 13 x 9 x 2-inch pan.
Combine all ingredients and pour into a 1-quart casserole. Bake 10 minutes at 350\u00b0.
Finish at 300\u00b0 until 45 minutes are up. If more is needed, double the recipe and time.
In a Dutch oven or soup kettle, combine the water, chicken, onion, celery, carrots and bouillon.
Bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.
Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender.
Season with salt and pepper.
.Beat eggs until foamy. Add corn and sugar. Warm up milk, do not boil, and add cornstarch until smooth. Add butter until melted. Add to corn mix, slowly. Bake in greased casserole, at 350 degrees for about 45 minutes. Toothpick test.
Simmer chicken in boiling water until tender, remove bones and skin, strain the stock.
Return stock and chicken to the pot, add onions, celery and corn.
Simmer until vegetables are tender.
Simmer chicken in boiling water until tender.
Remove bones and skin.
Strain the stock.
Return stock and chicken to pot.
Add onions, celery, corn and parsley.
Simmer till vegetables are tender.
Mix flour with egg and milk.
Rub mixture with fork till it crumbles.
Drop crumbs in soup.
Cook 10 more minutes covered.
Add chicken broth, reserved peppers, corn, potatoes and chicken. Bring to