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.
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.
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.
Brown ground beef and onion (drain). Mix corn meal, soda, salt, cream corn, eggs, milk. Pour half in greased 9 X 13 pan. Sprinkle cheese, ground beef and onion. Add remaining corn meal mixture. Bake as regular corn bread.
Melt margarine in 2-quart casserole.
Add egg, sour cream, corn bread and corn.
Mix well.
Bake at 350\u00b0 for 1 hour, uncovered.
Saute green pepper in butter until soft.
Pour green pepper into a 1 1/2 qt. baking dish and add corn, pimento, egg and 1/2 cup onions.
Bake at 350\u00b0 for 25 minutes till firm.
Add remaining 1/2 cup french fried onions to top.
Bake 5 minutes more.
Mix crackers, milk, eggs, salt and cream corn.
Add crackers on top.
Dot with butter and paprika.
Bake for 1 1/2 hours at 325\u00b0 or 350\u00b0.
Double batch will bake for 2 hours.
Cook potatoes in salted water until done.
Saute diced onion in butter until golden brown.
When potatoes are cooked, drain off water and add milk, sauteed onions and butter they were sauteed in, cream corn, whole kernel corn, salt and pepper.
Cook until hot.
This keeps well and improves as it ripens.
Serve with oyster crackers.
Spray a 9x9 pyrex dish with cooking spray for easy clean up. Preheat oven to 350 degrees.
In bowl, mix corn starch and sugar together.
Mix in eggs and milk until well blended, then add cream corn.
Last put in dish then dollop with butter on top.
DO NOT STIR.
Bake 1 hour or until set in center.
Very easy to make and very good.
1. Pre-heat oven to 350 degrees.
2. Pour cream corn into a large casserole dish.
3. Add eggs, cheese, half-and-half and salt and pepper.
4. Whip until well blended.
5. Bake for 1 hour until eggs fully set and it is slightly browned on top.
Melt margarine in saucepan and saute the onion and carrot until onion is slightly golden, about 15 minutes.
Add the contents of the can of corn plus the can of milk.
Add salt and pepper to taste and simmer on low heat until hot.
Makes 3 servings.
Cook onions and bacon on medium heat until onions are done and bacon crisp.
Add water, bouillon cubes, potatoes and carrots. Cook until tender.
Add evaporated milk with equal amounts of water and cream corn.
Cook on medium heat until hot.
ver the top place the cream corn.
Bake at 350 degrees
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.
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.
Remove husks and silks from corn, rinse ears.
Cut kernels from corn to measure 2 cups.
Fry bacon; drain and crumble.
Set aside.
Saute onion in butter; blend in flour, salt and pepper.
Gradually add sour cream, stirring until mixture is smooth.
Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
Bake at 350 degrees for 25 to 30 minutes.
br>For the glaze: Cook cream, corn syrup, and chocolate in small
Combine ice cream, corn flakes, peppermint extract and food coloring. Distribute between 8 freezer-proof molds or paper cups (3 oz). Insert a stick in the center and freeze for 4 hours, or until set.
Un-mold. Just before serving, drizzle each ice cream pop with 1 tbsp chocolate sauce and allow to harden.
Preheat oven to 350\u00b0F. Lightly grease a 12-cup muffin pan. Sift flour and baking powder together. Add polenta, tomatoes and onion. Whisk together sour cream, corn, eggs and oil then add to dry ingredients. Season and mix until just combined. Distribute between muffin wells and bake for 15-20 mins, until a skewer inserted in the center comes out clean.