Combine corn bread mix, cream corn, kernel corn, sour cream, eggs and melted margarine;
mix well.
Pour into 1 1/2 qt. baking dish.
Bake at 400\u00b0 for 35-40 minutes.
Serves 4-6.
Saute butter, onion, and green pepper.
In a separate bowl, combine eggs, cream corn, whole corn, and corn mix.
Add the sauteed ingredients.
Pour into a 2-quart casserole or 9 x 13 pan. Spread sour cream on top and sprinkle with cheese.
Bake at 350\u00b0 for 30 minutes.
Yield:
12 to 15 servings.
Melt margarine in 2-quart casserole.
Add egg, sour cream, corn bread and corn.
Mix well.
Bake at 350\u00b0 for 1 hour, uncovered.
set aside.
Grease a casserole dish or roaster with butter
Melt butter; mix with sour cream, jiffy corn meal mix and egg. Mix well, then pour in cream corn and whole kernel corn.
(Do not drain water.)
Put in oven.
Cook at 375 degrees for 30 to 45 minutes or until golden brown.
Stir together and pour into casserole dish sprayed with Pam. Then sprinkle on top:
1 cup grated Cheddar Cheese and 1 Tbsp. Peppers chopped (optional).
Bake 50 minutes at 350 degrees.
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.
In a bowl, mix corns, sour cream, corn bread mix and melted margarine.
Pour into a greased 8 x 8 x 2-inch pan.
Bake at 350\u00b0 for 50 minutes.
Divide out crackers into two separate servings of 1/2 cup and 1/4 cup.
In a bowl combine cream corn, corn, egg yolks, 1/2 cup crackers, 2 tbsp butter, sugar, salt and pepper. Stir well.
In separate bowl, beat egg whites until peaks form. Fold egg whites into corn mixture.
Pour mixture into greased baking dish.
In small bowl combine remaining crackers and 1 tbsp butter and mix well. Top baking dish with cracker mixture.
Bake in a preheated 350\u00b0F oven for 30 minutes.
Serve.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
Bake in a preheated oven for 30 minutes or until lightly brown.
Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.
Drain whole kernel corn.
Mix oleo, sour cream, and egg. Stir in all corn.
Stir in muffin mix.
Pour into a well greased 8 x 8 casserole dish.
Bake at 350 degrees for 1 hour, or until set.
Melt oleo in a large skillet or Dutch oven.
Stir in corn. When corn is completely thawed, add cream cheese, stir until melted.
Pour into casserole and bake at 350 degrees for 15-20 minutes.
Mix together all ingredients.
Pour into a 9x13-inch casserole dish.
In a bowl, mix corns, sour cream, corn bread mix and melted margarine.
Pour into a greased 8 x 8 x 2-inch pan.
Bake at 350\u00b0 for 50 minutes.
Saute onion in butter until tender.
Stir in flour and cook 1 minute over low heat, stirring constantly.
Gradually stir in sour cream, corn and salt; cook over medium-low heat, stirring constantly until thoroughly heated (do not boil).
Stir in half the bacon; pour into a greased shallow 2-quart casserole dish. Sprinkle remaining bacon over top.
Bake at 350\u00b0 for 25 to 30 minutes.
Preheat oven to 425\u00b0.
Grease a 2 1/2 quart casserole dish.
In skillet melt butter and saute onions 5-6 minutes or till soft. Remove from heat and stir in half of the cheddar cheese, sour cream, dill and salt until combined.
In bowl, lightly beat egg. Stir in muffin mix, cream corn, milk and tabasco.
Spread into prepared casserole dish.
Top with cheese and onion mixture. Sprinkle with remaining cheddar.
Bake 35-40 minutes until top is golden.
Combine cheese, onion, celery, sour cream, corn, green beans and soup.
Mix well and put in buttered casserole dish.
Crumble crackers and spread over casserole.
Slice margarine and place on top.
Bake at 300\u00b0.
Saute
onion
in
butter.
Stir
in
flour and cook one minute over low heat, stirring.
Gradually stir in sour cream, corn
and salt.
Cook over medium-low heat.
Stir until heated (do not boil).
Stir
in half bacon; pour corn mixture into a greased shallow
2\tquart casserole dish.
Sprinkle remaining bacon on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Combine butter, eggs, whole and cream corn, sour cream and muffin mix in bowl. Mix well. Spoon into a 1 1/2 qt. baking dish. Bake at 350\u00b0 for 35 minutes. Yield: 6 servings.