Melt butter in casserole dish.
Mix other ingredients and add to buttered dish.
Bake at 350\u00b0 until knife comes out clean.
For large gatherings, recipe may be doubled.
Serves 6.
owl, put in the creamed corn first.
Rinse and drain
Melt margarine in casserole dish in 400\u00b0 oven.
Add remaining ingredients to melted butter.
Bake, uncovered, for 30 to 40 minutes, or until golden.
You can also add chopped green chiles and/or grated cheese to casserole if you like.
Beat egg.
Add corn, salt, pepper, sugar and flour.
Put in casserole.
Dot with butter.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
Preheat oven to 400\u00b0.
In a small casserole dish, combine corn muffin mix, cream-style and whole kernel corn.
Stir together well.
Cut stick of butter up into small pieces and add to mixture.
Stir well.
Bake at 400\u00b0 approximately 45 minutes or until golden brown.
Melt cream cheese and milk together over medium heat.
Drain corn and add to cream cheese mixture.
Add peppers if desired.
Pour into 2 quart casserole dish and sprinkle with bread crumbs.
Slice butter into pats and set over top.
Bake at 400\u00b0 for approximately 15 minutes.
Combine milk, cheese, corn and nutmeg in a medium bowl and mix well.
Spoon evenly into a greased casserole dish.
Sprinkle stuffing mix evenly on top.
Pour melted butter evenly on top. Bake in a preheated 350 degree oven for 30 minutes.
Mix and bake 1 hour in a buttered casserole in a preheated oven at 350\u00b0.
Mix well and pour into greased casserole.
Bake 45 minutes at 350\u00b0 or until slightly browned on top.
Preheat oven to 325 degrees F (165 degrees C). Grease a small baking dish.
Blend together the cream cheese and butter in a mixing bowl. Gently fold in the corn, chives, and onion salt, and turn the mixture into the prepared baking dish.
Bake in the preheated oven, uncovered, until heated through and bubbly, about 40 minutes. Stir the casserole after the first 20 minutes.
Add drained whole kernel corn and cream-style corn together. Add melted margarine to corn and mix well. Add sour cream and cornbread mix. Salt and pepper to taste. Pour into greased 10-inch square glass pan. Bake at 350\u00b0 for 45 minutes. Cover with foil when baking. Serves 6 to 8 people.
In a buttered baking dish, combine the corn, egg and sugar. Sprinkle with bread crumbs and dot with butter.
Bake at 350\u00b0 for 1 hour.
whisking constantly.
Add in corn; stir to blend.
Pour
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well.
Pour into greased casserole dish.
Cut up butter; place all over top of corn casserole.
Bake at 350\u00b0 for 1 hour.
Stir corn after 30 minutes.
Continue baking.
Set oven to 350 degrees.
Butter a 1-1/2-quart - 2-quart casserole dish.
In a sauce pan or in the microwave, melt butter, then add in all remanining ingredients; mix well.
Transfer to prepared casserole dish.
Bake for 35-40 minutes.
If desired throw in about 1/2 cup grated cheddar cheese to mixture.
Beat eggs in medium bowl.
Add remaining ingredients and stir until combined.
Pour into sprayed or buttered casserole.
Bake at 350 degrees for 45 minutes or until golden brown.
Note: If doubling this recipe use 5 large eggs.
In a 10 inch square casserole dish spread one can of the chili.
Microwave tortillas until soft.
Put 2 tablespoons mozzarella cheese on top of each tortilla and roll up.
Place rolled up tortillas on top of chili in casserole.
Pour the other can of chili on top of tortillas.
Bake in 350 oven for 45 minutes.
Serve with chopped onions on top.