In a mixing bowl, combine egg and sour cream.
Stir in corn bread mix, salt and pepper.
Add corn; mix well.
Pour into a greased 11 x 7 x 1 1/2-inch baking pan.
Bake, uncovered, at 400\u00b0 for 25 to 30 minutes or until golden brown.
Yields 8 servings.
In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper.
Cover and bake at 325\u00b0 about 45 minutes.
Serve baked corn in sauce dishes.
Makes 6 servings.
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
Preheat oven to 350\u00b0.
Mix all ingredients together and pour into a 9 x 13-inch buttered pan.
Bake 55 minutes or until lightly browned.
Serves 15.
Recipe may be halved.
Mix all together.
Bake in greased dish at 375\u00b0 for 40 minutes.
(Don't make any substitutions.)
Preheat oven to 350 degrees F (175 degrees Celsius.
Lightly grease a 9x9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 - 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased.
Melt butter and add the flour.
Add milk gradually and bring to boiling point.
Stirring constantly, add corn, sugar, salt and pepper.
Remove from heat and add beaten eggs.
Pour into a greased baking dish and sprinkle with buttered crumbs.
Bake at 350\u00b0 for 35 minutes or until corn is firm.
Serves 4.
Mix muffin mix with all ingredients and turn into a 2-quart baking dish.
Bake for about 45 minutes or until mixture is softly set at 350\u00b0.
Chop onions, peppers and tomatoes.
Add corn, mayonnaise, salt and pepper.
Mix into crumbled corn bread.
Fry bacon until brown; drain excess fat.
Fry onion with the bacon until it's clear.
Add remaining ingredients and simmer for 20 minutes or until it thickens.
This recipe can be tripled and simmered overnight in crock-pot.
It makes a nice dish to take to parties or picnics.
Melt Crisco; add flour and mix well.
Add milk gradually and bring to the boiling point, stirring constantly.
Add corn, sugar, salt and pepper and heat thoroughly.
Remove from fire; add well beaten eggs and pour into a greased baking dish.
Bake in oven at 350\u00b0 for 25 minutes, or until corn is firm.
Preheat oven to 350\u00b0F.
Coat a 2-quart casserole dish with non-stick cooking spray.
In a large bowl, combine all the ingredients; mix well.
Pour into the casserole dish.
Cover and bake for 30 minutes.
Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
Thaw, then cook per the listed directions.
Combine corn, eggs and milk.
Pour into a buttered casserole. Bake, uncovered, for 40 to 50 minutes in a 350\u00b0 oven, or until a knife inserted in the center comes out clean.
Makes 4 generous servings.
If recipe is doubled, increase baking time to 1 hour.
Combine corn, soft butter, garlic salt, cornbread mix and beaten eggs. Stir until well blended. Spread into a greased 9 x 13-inch pan. Bake at 350\u00b0 for 20 minutes. Top with shredded cheese. Bake for 10 minutes or until center is set.
Recipe can be cut in half or enlarged.
Baking time should then be adjusted.
Mix and pour into a buttered 12 x 8 x 2-inch baking dish. Bake at 350\u00b0 for 35 to 45 minutes.
In a mixing bowl, combine egg and sour cream.
Stir in cornbread mix, salt and pepper.
Add corn; mix well.
Pour into a greased 11 x 7 x 1/2-inch baking pan.
Bake, uncovered, at 400\u00b0 for 25 to 30 minutes or until golden.
Yields 8 servings.
in a square baking dish spread the can of refried beans on the bottom.
brown hamburger in a skillet and then add the corn (drained), tomatos, and seasoning.
cook until most of the water has evaporated.
add the meat mixture to the baking dish.
top with cheese and bake at 350 until cheese is melted.
Mix all ingredients together (I dissolve the cornstarch in the milk first).
Note: Ingredients can be mixed together ahead of time and kept in the fridge overnight.
Pour into a greased 9x13-inch glass baking dish.
Bake uncovered at 350\u00b0F for approximately 2 hours and 15 minutes or until golden brown.
Combine
all ingredients.
Pour into lightly buttered 9 x 13-inch
baking
pan.
Bake in a 350\u00b0 preheated oven for 45 minutes or until lightly brown.
Marinate chicken breasts in Italian dressing for 1 to 4 hours. Roll in crushed corn flake crumbs.
Bake for 1 hour or until done at 350\u00b0.