Mix together cream-style corn, milk, chopped onion and green pepper.
Separate egg yolks from whites.
Beat whites until stiff. Add seasoned bread crumbs to mixture until it thickens.
Add butter (3 to 4 Tbsp.) and add yolk.
Mix together well.
Fold in egg whites.
Sprinkle bread crumbs on top.
Bake at 325\u00b0 or 350\u00b0 until top is brown, approximately 45 minutes.
In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.
Beat egg.
In following order, stir in sour cream, melted butter, cream-style corn, kernel corn and corn muffin mix.
Pour into buttered baking dish.
Bake in a 350\u00b0 oven for 45 minutes.
he dish.
Pour the cream-style corn over the shrimp mixture.
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.
In a saucepan saute onion and garlic in butter for about 3 minutes or until tender.
Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
Stir in half and half.
Add green and red bell peppers.
Season with salt, black pepper and cayenne pepper (if using).
Simmer for 45 minutes or until veggies are tender.
Garnish with cooked bacon then sprinkle with parmesan cheese if desired.
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).
br>Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock
In a large heavy pot over medium heat melt butter and saute the onions, red bell pepper and garlic (about 5 minutes).
Add in tomatoes with juice; cook for 2 minutes.
Combine 2 cups chicken broth with chipotle chilies in a blender and puree.
Add in the puree and cream-style corn into the pot with sauteed veggies; mix to combine and bring to a boil.
Reduce heat and simmer for about 25 minutes, stirring occasionally.
Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring.
Ladle into serving bowls.
0 minutes.
Add the cream-style corn, corn kernels, milk and black pepper
eat and add margarine and cream cheese, breaking them into smaller
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.
Mix the whole kernel corn, cream-style corn, corn bread mix and sour cream.
Mix well and then add eggs, salt and pepper. Bake in a casserole dish at 350\u00b0.
Check with toothpick to see if done.
Bakes approximately in 25 to 30 minutes.
Melt oleo; add cream-style corn and whole kernel corn.
Stir in beaten eggs and sour cream dip, then add corn bread mix.
Bake in an 8-inch square casserole dish at 350\u00b0 for 35 to 40 minutes or just until firm in center.
Cut in squares to serve.
Saute onion and green pepper in butter.
Add whole kernel corn (do not drain), cream style corn, beaten eggs and corn muffin mix. Top with sour cream and cheese.
Bake for 1 hour at 325\u00b0.
Do not overbake.
Makes a large casserole.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
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.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.
dd in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with
Drain the whole kernel corn. Combine with the cream-style corn in a baking dish. Stir in butter, celery, carrot, bell pepper and egg.
Use small amount, 1/2 cup or less of cream or milk to make consistency of dish very moist, as in dressing. Top casserole with coarse crumbs from dry French bread, buttered toast, hard rolls or seasoned crackers.
Bake in moderate oven until simmered, for 20 to 30 minutes.
Moisture will depend on your brand of creamed corn.
This dish may be stretched with leftover cooked rice.