Grease a 2 quart casserole dish.
Pour in the 2 cans of cream style corn.
Slightly beat the 3 eggs and mix into the corn.
With your hands, crush the crackers right in the sleeve, being careful not to pop open the ends, and pour them into the corn mixture.
Mix together well.
Dot the top with butter.
Bake in a 350 degree oven for 45 minutes or until the top is lightly browned and the scalloped corn is set (use a table knife to check).
Prepare and cook corn; heat oven to 350\u00b0.<
Preheat oven to 350.
Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn.
Bake for 30 minutes.
Beat together corn and eggs with a little
Mix corn (3/4 drained), cream-style corn, sour cream, corn bread mix, egg and milk together.
After mixing together put in a 9 x 13-inch pan and bake at 350\u00b0 for 50 minutes.
rom heat.
Stir in corn and egg.
Pour into
Drain liquid from corn into measuring cup; add milk or cream to measure 1 cup.
Melt butter; add flour, salt and pepper.
Stir to blend.
Slowly add liquid and cook, stirring constantly until thickened.
Remove from heat and add drained corn.
Slowly add beaten eggs, stirring constantly.
Pour into a greased 1 1/2-quart casserole dish.
Top with buttered crumbs and sprinkle with paprika, if desired.
Place in a shallow pan of water.
Bake at 350\u00b0 for 45 to 50 minutes.
(Recipe may be doubled.)
Mix together both cans of corn, crackers, egg, 2 teaspoons of melted butter and pepper and place in a buttered baking dish.
Dot with remaining 4 teaspoons of butter.
Bake at 350\u00b0 for 1 hour.
smear a 2qt baking dish with half of the butter.
pour one can creamed corn and cover with half of the saltines and cheese.
pour other can of creamed corn on top plus saltines then the cheese dot with remaining butter.
pour milk around the top and bake until cheese is bubbly and a little brown about 15-20 min.
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).
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.
Heat oven to 350\u00b0. Saute onion in butter until golden. Blend in flour and seasonings; cook until bubbly. Remove from heat. Add milk gradually, stirring as you add. Bring to a boil and cook 1 minute; stir constantly. Remove from heat and add corn and egg. Place in baking dish. Top with breadcrumbs. Bake for 30 minutes.
Mix the corn, eggs, milk, salt& pepper in a casserole dish.
Mix in half of the soda cracker crumbs.
Mix the remaining crumbs with the butter and sprinkle on top of the corn.
Bake uncovered in 325F oven for about 1 hour.
Mix.
Bake at 350\u00b0 for 45 minutes in 1-quart sauce dish, oven tested.
One bowl recipe, makes 6 servings.
Mix all of the ingredients together except for the margarine. Place in small casserole; dot with margarine and bake at 375 degrees for about 30-40 minutes until bubbly around the edges and no longer wiggles in the middle!
P.S. I initially substituted the sour cream with 2 of those \"topping\" packets you get with Hamburger Helper Enchilada dinners (which is part of our snack night served with tortilla chips and Mex. condiments. (We don't like it as a topping), but it worked fine in this recipe.
Cook corn; drain and set aside.
Melt butter in saucepan over low heat; add cream cheese and stir until well blended.
Stir in corn, sugar and green chiles.
Spoon into lightly greased 1-quart baking dish.
Cover and bake at 350\u00b0 for 25 minutes. Good easy recipe!
Mix corn and finely crushed saltine crackers.
Stir in butter, salt and pepper to taste.
Place mixture in a slightly greased casserole dish and cover.
Bake at 375\u00b0 for about 30 to 40 minutes, or until done.
(Goes well with meat loaf and scalloped potatoes for a complete dinner.)
Mix corn (3/4 drained), cream-style corn, sour cream, corn bread mix, egg and milk together.
After mixing together put in a 9 x 13-inch pan and bake at 350\u00b0 for 50 minutes.
Saute margarine, onion and green pepper.
Put in greased casserole dish.
Add 2 cans of corn, corn muffin mix and eggs. Mix all together in casserole.
On top, spread sour cream and on top of that Cheddar cheese.
Bake for 45 minutes at 350\u00b0.
Mix the whole kernel corn, cream-style corn, corn bread mix and sour cream.
Mix well and then add eggs, salt and pepper. Bake in a casserole dish at 350\u00b0.
Check with toothpick to see if done.
Bakes approximately in 25 to 30 minutes.