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.
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Grease a 1-quart baking dish.
Set oven to 350 degrees.
In a bowl, combine the first seven ingredients.
Transfer to a baking dish.
Mix cracker crumbs and Parmesan cheese together, then add in the butter and butter; mix to combine, then sprinkle over top.
Bake uncovered for 45-50 minutes or until heated through.
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.
Slice corn from cobs (3 cups).
hisking constantly.
Add in corn; stir to blend.
Pour
Melt butter in a bowl and add the rest of the ingredients. Pour into a pyrex (13x9) and cook in a 350 degree oven for about an hour, or until set.
In a skillet, saute celery, onion and red pepper in 2 tbsp. butter until tender.
Remove from the heat; stir in soup, corn, chestnuts and almonds.
Transfer to a 2 qt. baking dish.
Melt remaining butter; toss with bread crumbs.
Sprinkle on top of casserole.
Bake uncovered at 350\u00b0 for 25-30 minutes or until bubbly.
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.
Preheat oven to 350 degrees F (175 degrees C).
Stir whole kernel corn, cream-style corn, cheese food, macaroni, and butter together in a 13x9-inch nonstick baking dish.
Bake in preheated oven, stirring every 10 to 15 minutes, until the mixture is thick and smooth, about 1 hour.
Melt butter or oleo in a 9\" by 13\" baking dish.
Stir in both cans of corn.
Mix eggs, onion flakes, sour cream and 1/2 of the cheese and add to baking dish.
Stir in Corn Muffin Mix.
Sprinkle remaining cheese on top.
Bake uncovered at 350 degrees for 40 minutes.
Brown the beef on the sprayed pan, add onions, garlic, chile powder& crushed red pepper flakes.
Stir until onions are softened and the burger is browned.
Mix cornstarch with the beef broth add to the pan.
Add tomatoes mix well& simmer until thickened add corn mix and continue simmering for approz 20 minutes Season with salt& pepper.
Preheat oven to 350 degrees.
Mix all ingredients together and pour into a 1 1/2 quart casserole dish that has been lightly coated with oil or sprayed with non-stick spray.
Bake for approx 1/2 hour or until slightly set and beginning to brown on top.
Mix the sour cream and cream corn together.
Place in a baking dish and sprinkle bread crumbs and margarine over top.
Bake at 350 for 20 minutes or until set.
Boil kumara and mash, add milk and mix thru.
Heat a dash of oil in a non stick frying pan and cook onion until soft.
Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes.
Stir in the smoked fish then pour into a medium sized oven proof dish.
Place the mashed kumara on top of the fish pie.
Place in an oven preheated to 180\u00b0C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top.
Serve with a salad or your favorite green vegetables.
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.
Preheat oven to 350. In a medium pot over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and jalapenos.
Pour corn mixture into an 8x8 inch square baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.
for 10 minutes. Add the corn, tomato soup, cheddar cheese and