00b0F.
Season the beef with salt and pepper.
In
he stovetop).
Add the Corn Muffin Mix and sour cream
2-quart baking dish with margarine (Discard excess).
Cook
Preheat oven to 375\u00b0.
Combine whole and creamed corn, sour cream and Jiffy mix.
Melt butter and fold into mixture.
Bake for 35 to 45 minutes or until top is brown.
If pudding is not set at this time, it will set after being removed from the oven.
Mix together corn, Jiffy corn bread mix, eggs and sugar.
Fold in 1 cup sour cream.
Pour into a 13 x 9-inch greased pan. Bake at 350\u00b0 for 30 to 40 minutes.
Drain liquid from whole kernel corn.
Mix together corn and cornbread mix.
Add beaten eggs, shortening and sour cream.
Mix well.
Bake in a greased 9 x 9-inch pan or 1 1/2-quart casserole for 1 hour at 350\u00b0.
Diced ham may be added.
Makes 6 to 8 servings.
Saute onion in margarine.
Fold corn into eggs; add Jiffy mix. Add chilies and green pepper.
Spread in 9 x 13-inch baking dish. Spread Cheddar cheese and sour cream on top.
Bake at 375\u00b0 for 45 minutes.
Melt margarine in 13 x 9-inch pan.
Mix all ingredients together with fork.
Pour in pan.
Bake 35 minutes at 350\u00b0. Sprinkle with grated Cheddar cheese over top of baked pudding. Bake 10 minutes longer.
Cool.
Cut in squares.
Mix melted margarine and egg together.
Add both cans of corn. Add sour cream and Jiffy corn muffin mix.
Mix well and bake at 350\u00b0.
Mix ingredients together.
Spray baking dish with Pam.
Bake until light brown or crusty on top.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
Mix all ingredients.
Spray glass cooking dish with vegetable spray and pour in dish.
Bake 1 hour at 350\u00b0.
Beat eggs.
Add remaining ingredients, except for cheese. Mix, then pour into buttered casserole.
Top with cheese.
Bake, uncovered, for 1 hour at 350\u00b0 or until set.
Grease sheet cake pan.
Beat eggs.
Add corn, sour cream and Jiffy muffin mix, stirring in between each.
Pour into baking pan. Pour melted butter or margarine over top.
Bake at 350\u00b0 until lightly brown, 20 to 40 minutes.
Good warmed over.
Also freezes well.
Melt the margarine in a 9 x 13-inch pan.
Mix everything else together; pour into pan with melted margarine.
Bake at 350\u00b0 until it is browned around the edges and set in the middle, about 35 minutes.
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.
Mix all ingredients and pour into a 9 x 13-inch oiled pan. Bake for 1 hour and 20 minutes at 350\u00b0.
May test for doneness with a toothpick.
Melt butter in casserole.
Beat eggs.
Add flour, sugar, salt and pepper.
Add corn; mix well with electric mixer.
Add butter (that melted) and half and half; mix well.
Pour into casserole. Sprinkle paprika on top.
Bake at 325\u00b0 for an hour (it should jiggle and a knife should come out kinda clean).
Melt the butter in a pan.
Mix the eggs, corn, corn bread mix and sour cream or plain yogurt.
Pour in pan.
Bake at 350\u00b0 for 35 minutes or until brown.
Beat eggs.
Add remaining ingredients, except cheese., Stir well.
Pour into baking dish (2-quart) and cover with grated cheese.
Bake at 350\u00b0 for 45 minutes.