Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
In a 9 x 13-inch pan, melt oleo.
When melted, add corn and sprinkle corn meal mix over the top.
Mix lightly in the pan. Bake 1 hour at 350\u00b0 or until lightly brown.
ot with fresh corn husks or soaked dried corn husks (easy to find
irections for sauce:
This recipe makes enough sauce for about
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
0 minutes).
Add corn, cream-style corn, milk, butter, and cracker
he stovetop).
Add the Corn Muffin Mix and sour cream
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.
Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
In a skillet cook bacon over medium heat until crisp. Remove to paper towels and drain reserving 1 Tbsp. drippings. Saute mushrooms and onion in drippings until tender. Stir in corn, cheese sauce and bacon. Cook and stir for 2-4 minutes or until cheese is melted.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
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.
Mix dry ingredients together and stir in corn meal.
Blend in oleo, egg and milk.
Combine well.
Stir liquid ingredients into dry and combine just to moisten.
Pour in greased 7 x 9-inch loaf pan.
Bake at 375\u00b0 for 20 to 25 minutes (or until done).
Boil the corn 5 minutes and then cut from the cob.
Combine with remaining ingredients and simmer 20 minutes.
Seal in canning jars.
Beat eggs well. Add flour, sugar, butter and salt. Stir drained corn and add milk.
Put into a large oven dish.
Bake 1 hour at 325\u00b0.
Stir from bottom up 3 times during the last 1/2 hour of cooking.
Allow it to bake to a bronzed delicate crust. Add a can of green chopped chilies, if you prefer.
Inspect corn on the cob and remove
hunks thoroughly, it will be easy to shred into small pieces
n the milk and reserved corn liquid (or water).
Stir
o the bowl. Add cooked corn and red onion to the
sugar, 1/2 cup of corn syrup, and cocoa powder until