oth mixtures, then add the corn niblets, stirring only enough to blend
low cooker.
Next add corn niblets.
Place 1/2 the
Melt the stick of butter in ovenproof casserole dish.
Put 2 eggs into large mixing bowl and beat.
Add sour cream, melted butter and mix.
Add 1 package of corn muffin mix and mix again. Add corn Niblets and creamed corn, mix and put in casserole and bake at 350\u00b0 for 1 hour.
In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
Gradually add the beaten eggs while stirring or whisking the soup constantly.
Add in the corn niblets (if using) and heat though.
Season with salt and pepper.
Serve and enjoy!
Preheat oven to 350.
Mix together all ingredients except both kinds of corn.
Gently mix in creamed corn.
Add corn niblets, taking care not to crush kernels.
Pour into ungreased Pyrex or china baking dish, about 9x13x2\".
Bake 1 hour, or until top is golden and custard is set.
Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy.
Heat pan over med-high, add oil, heat.
Saute onion and bell peppers until soft, not brown.
Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning.
Add corn niblets and stir through until heated.
You may need to add a little water.
Can be made ahead, in fact it is better when made a day before and re-heated to serve.
n a large bowl, combine corn niblets, milk, buttermilk, eggs, Parmesan cheese
Preheat oven to 350\u00b0.
Combine creamed corn, Niblets, flour, salt, eggs, cream and melted butter.
Mix well and pour into 9 x 12-inch casserole dish.
Bake, uncovered, 35 minutes.
Mix sugar and cinnamon.
Sprinkle on top.
Bake, uncovered, 30 minutes more.
he grated cheese and the corn niblets; mix to combine with a
In a covered dish, microwave butternut squash pieces for 4 - 6 minutes (until tender) in a very small amount of water.
Drain very well and then mash squash with the skim milk and a little salt.
Place mashed squash in a medium-sized bowl.
Next, sprinkle corn niblets over your squash.
Prepare \"chicken\" patty according to package and cut into small pieces.
Place patty pieces on top of your corn-topped squash.
Drizzle with gravy.
Top with shredded cheese and enjoy!
Melt the butter in the bottom of at least a 12 quart stock pot.
Add onion and cook until translucent.
Add flour to make a roux and cook for 3 minutes.
Add chicken stock, mix until smooth.
Add cheez whiz, stir until smooth.
Add the potatoes, potato water, ham, both kinds of corn, the milk and the raw macaroni.
Be sure to stir so that the noodles don't stick to the bottom and burn.
When noodles are cooked and soup is nice and thick, (add more milk or chicken stock if it thickens too much) add cajun spices to your liking.
dd black eyed peas and corn and mix gently.
To
Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
Remove from heat and pour over the veggies.
Refrigerate overnight.
Combine the creamed corn, Niblets corn and milk.
Put in a 10-inch pie pan lined with crust.
Slice hard-boiled eggs on top and dot with butter.
Put on top crust and bake at 350\u00b0 until crust is lightly browned.
Serve sliced pie with warm milk and butter.
Sausage tastes good with this.
rease.
Stir cream-style corn and corn niblets together in a saucepan
serrated knife remove the corn kernels from the cob (I
Melt butter; add drained Niblets and creamed corn.
Lightly beat eggs and add to corn mixture.\tAdd sour cream, corn bread mix and Ranch dressing mix.
Bake in 2-quart dish for 45 minutes at 350\u00b0.
Can sprinkle cheese on top.
Cook potatoes in small amount of water.
Saute onion and pepper in 1/2 stick margarine.
Add creamed corn, Niblets Mexicorn and mushroom soup.
Mix all ingredients and heat well.
Mix Niblets and cream-style corn.
Place in a shallow buttered casserole.
Top with cheese and cracker pieces.
Combine eggs, milk and salt.
Pour over cracker mixture.
Pour over melted butter or dot with butter.
Bake for 50 minutes.
Mix yellow corn, Niblets corn, eggs, margarine, cornbread mix and sour cream. Bake at 350\u00b0 for 45 minutes or less in a 9 x 13-inch pan or 2 smaller pans. This can be frozen before or after baking.