lass measuring cup.
Pour corn into strainer and drain well
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.
Prepare white chocolate custard recipe: In a large heavy saucepan,
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.
Double recipe if using large casserole, using 1 can of whole kernel corn and 1 can of cream-style corn.
Mix first 5 ingredients.
Add milk and corn and beat.
Bake at 350\u00b0 until custard-like.
Combine corn, sugar, salt, butter and eggs.
Stir until well blended.
Heat milk but do not boil.
Add milk to corn mixture and stir until blended.
Pour into a greased 1 1/2-quart baking dish. Bake at 325\u00b0 for 1 1/4 to 1 1/2 hours or until pudding is firm like a custard.
The tip of a knife inserted near the center will come out clean when the pudding is done.
Grate
corn
from
cobs into a bowl and measure correct amount.
Beat
eggs
vigorously
and
stir
in onion, salt and cayenne.
Heat
milk
until
a
film forms; skim and stir into corn mixture.
Pour
into 6 buttered custard cups and place in a shallow
pan containing about 1 inch of boiling water.
Bake in a preheated 325\u00b0 oven for 50 to 60 minutes or until a knife inserted in center of custard comes out clean.
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.
Mix all ingredients.
Pour into greased baking dish; bake for 1 hour at 350\u00b0 or until knife inserted in corn custard comes out clean.
I always double the recipe.
Mix corn with eggs and set aside.
Combine flour, sugar, salt, pepper and milk.
Add milk gradually to flour mixture.
Beat until smooth, then add melted butter.
Combine this batter with corn and egg mixture, then pour mixture in a greased casserole.
Set in a pan of hot water.
Bake in slow oven (325\u00b0) for 45 to 60 minutes until custard is firm.
Mix first 8 ingredients together and place in a shallow baking dish.
Top with grated cheese.
Bake at 350\u00b0 for 30 minutes.
Cover with bread crumbs and bake until tests done, like custard.
egrees F.
Butter 6 custard cups (or butter a 1
Mix all ingredients thoroughly.
Use own judgment if more milk is needed when you mix corn.
Bake at 350\u00b0 for 1 hour or until it is custard-like all through.
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.
ater.
Add the chopped corn kernels to the masa mixture
Chop onions, peppers and tomatoes.
Add corn, mayonnaise, salt and pepper.
Mix into crumbled corn bread.
eep baking dish.
Place corn into a large saucepan and
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.