Melt butter; stir in flour and garlic powder.
Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
Bake in 2 qt casserole for 45 minutes at 350.
In 2-quart baking pan, combine frozen corn, cream-style corn, cornbread mix, eggs, chilies, butter and pepper. Stir gently until combined. Place spoonfuls of sour cream on top of mixture. Fold in gently. Sprinkle the cheese over the top. Bake, uncovered, in 350\u00b0 oven for 35 minutes or until knife inserted near center comes out clean. Cool slightly and cut in squares.
Combine the first six ingredients.
Pour into a greased 2-quart casserole dish.
Top with grated cheese.
Bake at 350\u00b0 for 45 minutes to 1 hour or until center is done.
Mix and pour into buttered 9 x 13-inch pan. Bake at 350\u00b0 for 40 minutes. Top with shredded Cheddar cheese and return to oven until melted.
Combine all items, except cheese.
Place in baking dish; top with cheese.
Bake for 40 minutes at 350\u00b0.
In a large bowl, combine all ingredients.
Pour into ungreased 2-quart casserole.
Bake in 350\u00b0 oven for 1 hour.
Let stand 10 minutes before serving.
Makes 6 servings.
In large bowl, combine all ingredients.
Pour into ungreased 2-quart casserole.
Bake in 350\u00b0F oven 1 hour.
Let stand 10 minutes before serving.
Preheat oven to 375\u00b0F.
Whisk cream cheese and milk until smooth.
Stir in remaining ingredients until well blended.
Pour into 13x9-inch baking dish sprayed with cooking spray.
Bake 34 to 36 minutes or until golden brown.
Melt butter and cream cheese.
Stir in remaining ingredients. Bake at 350\u00b0 for 15 or 20 minutes.
Melt cheese, margarine and with milk and other ingredients. Pour in a greased baking dish.
Bake 20 to 25 minutes at 350\u00b0.
Melt butter with cream cheese.
Mix with remaining ingredients.
Bake, uncovered, at 350\u00b0 for 20 to 25 minutes.
Melt butter or margarine with cream cheese.
Add remaining ingredients. Bake in a 2-quart baking dish, uncovered, at 350\u00b0 for 20 to 25 minutes.
Yield: 8 servings.
Melt butter in a heavy saucepan over low heat; whisk in flour and garlic powder.
Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking until thickened. Add cheeses; cook over low heat, stirring until melted.
Stir in corn and ham.
Pour into a greased 2 quart baking dish.
aking pan. Season to taste. Bake 30-35 mins, until just
Set oven to 350 degrees.
Butter a 1-quart casserole dish.
In a bowl mix all ingredients together until well blended.
Transfer to prepared casserole dish.
Bake uncovered for 30-35 minutes.
Remove and top with shredded cheddar cheese (any amount desired) return to oven for 3-5 minutes or until cheese is melted.
In a skillet, saute onion in butter until tender; set aside.
In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
Stir in corn bread mix just until blended.
Fold in sauteed onion, jalapeno and 1 1/2 cup cheese.
Transfer to a greased shallow 3-quart baking dish.
Sprinkle with the remaining cheese.
Bake, uncovered, at 375\u00b0F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
Preheat oven to 350. In a medium pot over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and jalapenos.
Pour corn mixture into an 8x8 inch square baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
Preheat oven to 350\u00b0F. Line 8 recesses of a 12-cup muffin pan with paper liners.
Combine polenta, flour, baking powder and sugar. Add pepper, corn kernels, spring onions and parsley. Season. Whisk together eggs, milk and olive oil then mix into dry ingredients until combined. Distribute between paper liners. Place a mozzarella ball in the center of each muffin. Bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool in the pan.
ater.
Add the chopped corn kernels to the masa mixture
oaf generously with water and bake for 40-50 mins, until