Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.
br>Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker
nd layer it with tthe pudding.
Doing that makes for
Preheat oven to 375\u00b0F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
Chop corn and add salt and enough water to cover.
Boil for 10 minutes and remove from fire.
Strain corn from the liquid in which it was cooked (there should be about 1 cup of liquid).
Add liquid to the scaled cream and pour onto bean egg yolks.
To the mixture, add corn, butter and lastly egg whites.
Turn into a buttered pudding dish and set in a pan of water (hot).
Bake in slow oven at 300\u00b0 for 30 minutes.
Thaw corn, to separate grains, in large mixing bowl. Thoroughly mix dry ingredients, add them to corn to mix.
In separate bowl beat eggs slightly, add milk and beat mixing well. Stir egg mixture into corn mix.
Put margarine in 2-quart baking dish to melt.
Pour pudding mixture into dish with melted butter and mix.
Bake uncovered at 375\u00b0 for 45 minutes stirring halfway through.
Start heating oven to 350\u00b0.
Husk corn.
With sharp knife split corn kernels cutting lengthwise of corn kernels.
Then, with back of knife, scrape out kernels until you have 2 cups corn pulp. Combine with salt (or unseasoned salt), cream and pour into greased 1 1/2-quart casserole.
Bake, uncovered, 1 hour.
Serve hot with butter.
Makes 4 servings.
Preheat oven to 350\u00b0.
Drain liquid off whole corn.
Melt butter in small pan.
br>Then add flour, creamed corn, light cream, & bacon and mix
Melt butter in saucepan. Add flour, cook and stir about 1 minute. Gradually add milk, whisking constantly, until thick and bubbly. Add salt and black pepper to taste. Remove pan from heat, and add corn.
Beat eggs in large bowl. Pour about 1/4 hot corn mixture into eggs, stir to temper eggs. Return corn and egg mixture to hot corn mixture in pan, stir well.
Pour into greased 8x8-inch casserole dish. Bake at 350 for about 1 hour, or until set in the middle.
Beat eggs in a medium bowl.
Add cornstarch, salt, sugar and melted margarine.
Mix well.
Add drained corn and scalded milk; blend with egg mixture and stir until smooth.
Pour into a well buttered casserole and bake at 350\u00b0 until firm, approximately 40 minutes. Yield: 6 to 8 servings.
Combine corn and remaining ingredients.
Pour into a greased baking dish and bake in slow oven at
325\u00b0 for 30 to 40 minutes or until firm.
Serves 6 to 8.
Cut kernels from cobs to yield about 3 1/3 cups corn.
In a large skillet, melt butter.
Add corn, green pepper and onion. Cook and stir for 3 minutes.
Remove from heat and set aside.
Preheat oven to 350\u00b0.
Combine corn, sugar, salt, pepper, green pepper and eggs.
Add butter to milk and heat until butter is melted.
Blend with corn mixture.
Bake in covered and buttered casserole for 1 hour.
Stir flour into corn; add slightly beaten egg.
Add the milk; dot with butter on top.
Bake for 1 hour at 350\u00b0.
Serves 4 to 6.
Mix corn, eggs, sugar, butter, salt and pepper.
Put in a baking dish.
Pour milk over corn.
Place dish in a pan with an inch of water.
Bake at 325\u00b0 about 45 minutes or until firm. Serves 4 to 6.
Grind corn using a medium coarse grinder.
To beaten eggs add flour, salt, sugar and melted butter; mix well.
Next add the milk and ground corn, mixing well.
Pour into a well buttered casserole and bake at 350\u00b0 until firm, approximately 40 minutes.
Preheat oven to 350\u00b0. Beat eggs until well blended. Add corn, milk, flour, sugar and salt. Mix well. Melt butter in a 12 x 7-inch baking dish. Pour in corn mixture; spoon butter over mixture. Bake for 50 minutes, or until brown on top and firm. Yields 10 to 12 servings.