utch oven or large, flameproof casserole dish, heat the oil over
he stovetop).
Add the Corn Muffin Mix and sour cream
Mix all ingredients and pour in a casserole dish. Cover and microwave for 5 minutes on High and stir. Cook 11 to 14 minutes on 80% power until almost set. Allow to stand 5 minutes before serving.
Makes 4 to 6 servings.
Mix all ingredients together.
Place into a greased 8 x 8 pan.
Bake at 350 degrees for 45 minutes.
If doubled, separate into 2 pans.
For best results use exact ingredient amounts.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
Place egg into greased casserole dish and beat well with fork. Stir in all the other ingredients. Place into microwave oven and cook for 6 minutes at Medium-defrost.
Stir well after 6 minutes. Remove from oven and sprinkle with paprika.
Return to oven (Medium-defrost) and cook for 7 to 10 more minutes, giving 1/4 turn after 4 minutes.
(When done, center will be just barely wet.)
br>Then add flour, creamed corn, light cream, & bacon and mix
Add frozen corn to remaining ingredients.
Bake in greased casserole at 350\u00b0 for 1 hour.
ith cooking spray.
Arrange corn tortilla pieces in the bottom
Preheat oven to 350\u00b0.
Grease a 10x15\" baking dish.
Blend the corn and flour together, and set aside.
Whisk together the milk and eggs in a large mixing bowl.
Beat in the butter, sugar, salt and vanilla.
Stir in the corn mixture.
Pour the custard into the prepared pan.
Bake for 45-60 min.
until the pudding is set and golden.
Cut into squares and serve at once.
8-10 portions.
Butter casserole dish.
Heat dish in oven while preparing the corn pudding.
First add sugar and flour to the eggs, then the corn, then the milk.
Pour in heated casserole dish.
Cook for about 45 minutes to an hour or brown on top.
You can tell when it is done, looks like puddin'.
Mix ingredients together.
Pour into 3 quart casserole dish. Bake at 350\u00b0 for 30 to 35 minutes.
Sprinkle flour in eggs and beat thoroughly.
Beat milk in with flour mixture.
Beat everything together and pour into a greased casserole dish.
Bake at 350\u00b0 for 1 hour.
Corn pudding should be kind of firm; test with knife.
Should be like a custard.
Beat eggs in bowl, then add all other ingredients.
Pour into lasagna pan or casserole and bake for 1 hour at 325\u00b0 or until corn pudding thickens.
Mix sugar and flour together; add beaten eggs.
Add milk and corn; stir well.
In a 1-quart casserole dish melt the margarine. Turn the dish so the margarine greases the sides, then stir the margarine into the corn mixture and pour everything into the casserole dish.
Bake at 375\u00b0 for 45 minutes, until browned.
Mix all ingredients; beat well to blend.
Melt 2 tablespoons butter or margarine in casserole dish.
Pour into pudding mixture, reserving just a small amount in dish.
Turn corn pudding into dish.
Bake in hot (375\u00b0) oven for 30 minutes.
Put butter into milk and heat until butter is melted.
In a separate bowl, combine corn, flour, sugar, eggs, salt and pepper. Add milk to the substance.
Pour into a casserole dish and bake at 350\u00b0 for 1 hour.
Mix all ingredients.
Pour into casserole dish.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 325\u00b0. Put corn in medium bowl. Blend flour, sugar, oleo, salt and pepper. Add to corn. Stir in green chili and cheese. Pour into an 8 x 8 greased casserole dish and bake at least 1 hour. Corn pudding is done when a knife inserted in center comes out clean.
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve warm.