br>Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker
Pre heat oven 375.
Mix all ingredients together.
Spray pan ( the bigger the pan, the thinner the dish, the quicker it cooks. I double the recipe and use a 9x13).
Pour mixture into pan and smooth out to edges so it will bake evenly.
Bake 30 min- 1 hour depending on thickness of layer (til knife inserted in center comes out clean).
Saute pepper and onion in margarine.
Add dash of salt and pepper.
Mix with corn, eggs and Jiffy muffin mix.
Put in 9 x 13 x 2-inch pan and cook for 40 minutes at 400\u00b0.
Good hot or cold. Grated cheese may be added if desired.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
owl, put in the creamed corn first.
Rinse and drain
ut for yourself.
Serve pudding hot or warm.
br>Then add flour, creamed corn, light cream, & bacon and mix
Blend all ingredients.
Conventional oven bake 45 minutes at 375\u00b0.
In microwave oven, microwave on High 4 minutes, stir; 4 minutes more, stir; 4 minutes more.
Should be like pudding.
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 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Beat eggs; add butter, milk, sugar and flour all together. Add corn. Bake at 350\u00b0 until firm, approximately 45 minutes or more. Sprinkle small jar chopped pimentos on top (option).
Put all in blender and mix. Put corn in last.
Blend it very little.
Bake at 350\u00b0 for 30 to 40 minutes until knife comes out clean.
In medium skillet, saute onion in stick of margarine.
Stir to cook until onions start to turn clear.
Tear bread into small cubes, remove skillet from heat.
Add bread cubes and stir until all margarine is absorbed.
Add cream-style corn.
Sprinkle with sage.
Stir until all ingredients are mixed together.
Pour into medium-size greased casserole dish.
Bake at 350\u00b0 until top starts to brown, 30 to 40 minutes.
Excellent with pork or chicken.
Grease baking dish with oil. Put corn into dish.
Break in eggs and stir until mixed.
Pour in milk.
While stirring, add sugar, salt and sprinkle top with dry bread crumbs and paprika. Pepper may be chopped up into corn, if desired.
Put dish in pan of hot water and bake 1 hour in a 350\u00b0 oven.
Serves 4 to 6 people.
Preheat oven to 375\u00b0.
Mix corn bread mix, butter, eggs, corns and sour cream.
Spoon into 1 1/2-quart baking dish.
Top with cheese.
Bake for 45 minutes.
Yields 6 servings.
Stir together sugar and cornstarch.
Add eggs, evaporated milk and cream-style corn.
Pour into ungreased baking dish.
Add sliced margarine on top. Bake at 350\u00b0 about 1 hour, until knife stuck in center comes out clean.
Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.
Mix eggs and milk together; add corn.
Pour in greased baking dish.
Bake at 350\u00b0 for 1 hour or until set.
Beat egg, milk, sugar and cornstarch.
Add creamed corn.
Mix and put into lightly greased baking dish.
Dot with butter.
Bake at 350\u00b0 for about 50 minutes.
Serves 4.
Mix sugar, salt and cornstarch; add milk, a half cup at a time, mixing well.
Add eggs and corn; mix.
Pour into a well-greased Pyrex dish; dot with butter or margarine.
Sprinkle lightly with nutmeg.
(One teaspoon vanilla may be added to mix.) Bake in 350\u00b0 oven for 30 to 40 minutes or until it sets up so that a knife inserted into it comes out clean.