owl, put in the creamed corn first.
Rinse and drain
Preheat oven to 400 degrees.
Saute onion and green pepper in butter.
Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.
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.
Saute onion and salt in butter.
Combine with corn, eggs, muffin mix and cheese.
Put in 1 1/2-quart casserole.
Put remaining 1/2 cup cheese on top.
Bake at 350\u00b0 for 40 to 60 minutes.
Beat eggs.
Add remaining ingredients.
Place crushed potato chips or crushed cornflakes on top.
Preheat oven to 350\u00b0.
Bake 1 hour.
Casserole will serve 10 people.
In microwave oven (cover dish and vent), in a 1 1/2-quart glass dish, melt butter.
Mix well all remaining ingredients and cook on High 2 minutes.
Rotate dish and cook on Medium (70%) for 10 minutes, or until firm.
Casserole will be like a spoon bread texture.
(Check by inserting a toothpick for doneness.)
Grease a 9 x 13-inch baking dish.
Set oven at 350\u00b0 and bake for 40 minutes.
Mix first 5 ingredients.
Add Jiffy muffin mix and pour into the baking dish.
Combine all ingredients and stir together.
Bake in a greased 8 x 8-inch casserole dish in 350\u00b0 oven for 45 minutes or until done.
Mix together margarine, sour cream and eggs.
Stir in whole kernel corn and creamed corn.
Then stir in corn muffin mix. Grease 2-quart casserole dish.
Bake at 350\u00b0 for 45 minutes.
Mix all ingredients in a bowl and pour into a 9 x 13-inch greased casserole.
Bake at 350\u00b0 for 35 minutes.
Combine the two kinds of corn. Stir in sour cream and beaten eggs. Add sugar and melted butter. Stir in corn muffin mix. Pour batter into ungreased casserole. Bake at 350\u00b0 for 35 to 40 minutes. Remove from oven. Top with cheese. Return to oven just long enough to melt cheese.
Spray casserole.
Combine all ingredients.
Bake at 375\u00b0 for 1 hour.
Mix all ingredients together and bake in a shallow casserole dish at 350\u00b0 for 45 minutes or until done.
Before removing from oven, top with grated Cheddar cheese and allow to melt.
Mix all ingredients together.
Bake for 1 hour at 350\u00b0 in a 9 x 13-inch casserole or pan.
Melt butter and put into dish.
Add both cans of corn and juice from corn.
Mix well.
Add the package of corn muffin mix and mix well.
Pour into cake pan.
Bake at 350\u00b0 for approximately 55 to 60 minutes.
whisking constantly.
Add in corn; stir to blend.
Pour
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well.
Pour into greased casserole dish.
Cut up butter; place all over top of corn casserole.
Bake at 350\u00b0 for 1 hour.
Stir corn after 30 minutes.
Continue baking.
Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.
Preheat oven to 350.
In a large bowl, mix all ingrediants.
Pour into greased / non-stick spray 8 x 8 casserole dish.
Bake for 40 - 45 minutes or until top is lightly browned and center is firm. Finished casserole should be slightly firm, but not soupy.