Grease a 2 quart casserole dish.
Pour in the 2 cans of cream style corn.
Slightly beat the 3 eggs and mix into the corn.
With your hands, crush the crackers right in the sleeve, being careful not to pop open the ends, and pour them into the corn mixture.
Mix together well.
Dot the top with butter.
Bake in a 350 degree oven for 45 minutes or until the top is lightly browned and the scalloped corn is set (use a table knife to check).
Prepare and cook corn; heat oven to 350\u00b0.<
Preheat oven to 350.
Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn.
Bake for 30 minutes.
Beat together corn and eggs with a little
Mix corn (3/4 drained), cream-style corn, sour cream, corn bread mix, egg and milk together.
After mixing together put in a 9 x 13-inch pan and bake at 350\u00b0 for 50 minutes.
rom heat.
Stir in corn and egg.
Pour into
Drain liquid from corn into measuring cup; add milk or cream to measure 1 cup.
Melt butter; add flour, salt and pepper.
Stir to blend.
Slowly add liquid and cook, stirring constantly until thickened.
Remove from heat and add drained corn.
Slowly add beaten eggs, stirring constantly.
Pour into a greased 1 1/2-quart casserole dish.
Top with buttered crumbs and sprinkle with paprika, if desired.
Place in a shallow pan of water.
Bake at 350\u00b0 for 45 to 50 minutes.
(Recipe may be doubled.)
Mix together both cans of corn, crackers, egg, 2 teaspoons of melted butter and pepper and place in a buttered baking dish.
Dot with remaining 4 teaspoons of butter.
Bake at 350\u00b0 for 1 hour.
smear a 2qt baking dish with half of the butter.
pour one can creamed corn and cover with half of the saltines and cheese.
pour other can of creamed corn on top plus saltines then the cheese dot with remaining butter.
pour milk around the top and bake until cheese is bubbly and a little brown about 15-20 min.
Heat oven to 350\u00b0. Saute onion in butter until golden. Blend in flour and seasonings; cook until bubbly. Remove from heat. Add milk gradually, stirring as you add. Bring to a boil and cook 1 minute; stir constantly. Remove from heat and add corn and egg. Place in baking dish. Top with breadcrumbs. Bake for 30 minutes.
Combine whole kernel corn and 3/4 cup milk or cream-style corn and 1/2 cup milk.
Add bread or cracker crumbs, onion, green pepper and seasonings.
Pour into buttered casserole.
Dot with butter.
Bake at 350\u00b0 for 30 minutes.
Serves 6.
May be baked in the microwave or bake until done.
oth cans of corn. Fold in dry corn bread mix and cheese
Mix well in a baking dish and top with bread crumbs.
Bake 3/4 hour at 350\u00b0.
Take out of oven and let set for 20 minutes to settle before serving. Serves 6.
Mix.
Bake at 350\u00b0 for 45 minutes in 1-quart sauce dish, oven tested.
One bowl recipe, makes 6 servings.
Combine first 8 ingredients, mixing well.
Pour into a greased 1 1/2-quart casserole.
Sprinkle top with cheese and dot with butter.
Bake, uncovered at 350\u00b0 for 40 to 45 minutes or until center is almost set.
Let stand 5 minutes before serving.
Mix ingredients and put in oven at 375\u00b0 for 30 minutes.
Mix all of the ingredients together except for the margarine. Place in small casserole; dot with margarine and bake at 375 degrees for about 30-40 minutes until bubbly around the edges and no longer wiggles in the middle!
P.S. I initially substituted the sour cream with 2 of those \"topping\" packets you get with Hamburger Helper Enchilada dinners (which is part of our snack night served with tortilla chips and Mex. condiments. (We don't like it as a topping), but it worked fine in this recipe.
Mix together all ingredients except cheese.
Pour into greased 8 x 8 x 2-inch dish.
Top with cheese and bake at 350\u00b0 for 30 minutes until set.
This can be mixed together and frozen and baked later.
Allow more baking time if frozen.
Mix corn and finely crushed saltine crackers.
Stir in butter, salt and pepper to taste.
Place mixture in a slightly greased casserole dish and cover.
Bake at 375\u00b0 for about 30 to 40 minutes, or until done.
(Goes well with meat loaf and scalloped potatoes for a complete dinner.)
Directions
Heat oven to 250 degrees.
In a heavy saucepan over medium heat, combine first 4 ingredients stirring constantly until it boils.
Boil for 5 minutes without stirring.
Remove from heat; stir in baking soda, add vanilla. Stir well.
Pour over popped corn and mix thoroughly coating all the popcorn.
Pour coated popcorn into a large roaster or sided pan and bake for 1 hour stirring every 15 minutes.
Remove from oven; cool completely. Break apart and store in tightly covered container.