Mix together the creamed corn, egg, corn meal and garlic salt. Set aside.
Mix together the cheese, chiles and butter.
Set aside.
Saute the pepper and onion in the margarine.
In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix.
Add the pepper and onion mixture and mix well.
Pour into a well-greased 2-quart casserole.
Top with the grated cheese.
Bake at 350\u00b0 for 55 to 65 minutes.
nife, remove the kernels from corn on the cob.
Mash
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
Combine whole kernel corn, creamed corn, Cheddar cheese, onion, red bell pepper, eggs, milk, olives, salt, and pepper together in a large bowl; pour into the prepared casserole dish. Cover dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove foil, sprinkle corn chips over corn mixture, and bake until casserole is bubbling, about 20 minutes more. Let casserole stand until set, 15 to 20 minutes.
ixing bowl, put in the creamed corn first.
Rinse and drain
ggs, onion and peppers mixture, creamed corn and undrained niblets.
In
Stir flour in creamed corn.
Drain whole kernel corn.
Add to creamed corn mixture.
Add all other ingredients, adding eggs last.
Pour into greased casserole.
Cover and bake at 350\u00b0 for about 1 hour or until done.
Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In large mixing bowl place cornbread mix, whole corn (do NOT drain), creamed corn, sour cream, melted butter, 1 cup swiss cheese, cayenne pepper and the eggs. Mix together till combined.
Pour mixture into casserole dish and bake for 30 minutes. Top with reserved 1 cup swiss cheese and continue baking 5-10 minutes until cheese is melted and bubbling.
Spread butter over 1 side of each slice of bread. Spread caramelized onion over other sides. Top with cheese, creamed corn and another slice of cheese. Sandwich with another slice of bread, butter-side facing out.
Cook in a greased sandwich maker or frying pan until golden, crisp and cheese has melted.
ightly.
Add to the creamed corn and stir till it is
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.
Saute the pepper and onion in the margarine.
In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix.
Add the pepper and onion mixture and mix well.
Pour into a well-greased 2-quart casserole.
Top with the grated cheese.
Bake at 350\u00b0 for 55 to 65 minutes.
n bottom of a square casserole dish, pressing down with fingers
Mix margarine, eggs and sour cream in a large casserole.
Add Jiffy corn muffin mix, kernel corn and creamed corn.
Mix well. Bake uncovered for 45 minutes at 350 degrees.
Beat eggs, add melted margarine, sour cream, whole kernel corn, creamed corn and corn bread mix.
Mix together.
Bake in 2 1/2 quart casserole sprayed with Pam at 350\u00b0 40 to 50 minutes.
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.
Melt butter in medium size casserole dish. Mix together egg, cornbread mix, 1 can whole corn (partially drained), creamed corn and cheese. Pour into dish with butter. Bake at 350\u00b0 for 30 minutes.
Mix Mexicorn with creamed corn.
Add remaining ingredients, except Parmesan; blend.
Pour into buttered 9 x 12-inch casserole; sprinkle with Parmesan cheese.
Preheat oven to 325\u00b0; bake until firm, about 40 to 45 minutes.
Marvelous!
Saute onion and green pepper in butter.
Add creamed corn, whole kernel corn (with liquid), corn muffin mix and eggs.
Pour in a large casserole.
Dot top with sour cream and sprinkle with Cheddar cheese.
Bake 45 minutes at 350\u00b0.