Note that this recipe's cooking method is for
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.
f desired.
Scoop prepared kettle corn into a bowl.
Melt
bout 1 minute.
Pour corn into hot oil.
Heat
Make sure your Stir Crazy Popcorn Popper is turned off.
Using your Stir Crazy Popcorn Popper, combine ingredients on the non-stick surface of the machine.
Cover the Stir Crazy Popcorn Popper with the bowl provided by Stir Crazy.
Turn on Stir Crazy Popcorn Popper.
Watch the popcorn pop! It's fun!
When only 3 seconds remain in between pops, flip Stir Crazy Popcorn Popper over to yield a big bowl of kettle corn.
Salt to your liking!
s white.
Scoop popped kettle corn into a small bowl and
In a 4-quart saucepan, combine ham, 2 cans corn and green chilies.
Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil, 2 to 3 minutes.
Reduce heat to low. Stir in sour cream and milk.
Continue cooking, stirring occasionally, until heated through, 3 to 4 minutes.
Serves 6. Easy and good.
Heat the corn oil in a large pot
Place popped corn in large brown paper sack.
Combine brown sugar, margarine, corn syrup and salt in a 1 1/2-quart batter bowl. Cook on High for 2 minutes or until bubbly.
Stir; cook for 2 minutes or until bubbly.
Stir; cook for 2 minutes more on High. Add soda and stir until mixture is foamy.
Pour mixture over popcorn.
Fold bag and place into microwave.
Cook 1 1/2 minutes on High.
Take out and shake like crazy.
Place in microwave on High for 1 1/2 minutes.
Shake again and pour onto waxed paper.
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.
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
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 in skillet.
Add corn and cook until tender.
Add pepper to taste Cut up cream cheese.
Add to corn.
Cook until melted.
/2 full with popped corn (unpopped kernels removed).
Melt
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.
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.
In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
Gradually add the beaten eggs while stirring or whisking the soup constantly.
Add in the corn niblets (if using) and heat though.
Season with salt and pepper.
Serve and enjoy!
Combine eggs, corn, sour cream and corn bread mix in a bowl.
Grease a 2 qt casserole dish.
Pour corn mixture into dish.
Cut butter into pieces and arrange over top of corn.
Bake uncovered at 350 for 45-60 minutes. (Top will be browned).
Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture.
Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.
Melt margarine in large microwave-safe bowl.
Add corn; mix well.
Mix in eggs, sour cream, sugar and corn bread mix; stir well.
Pour mixture into greased 9 x 13-inch baking dish.
Bake at 350\u00b0 for 30 to 40 minutes, or until top is golden brown.