Melt butter; stir in flour and garlic powder.
Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
Bake in 2 qt casserole for 45 minutes at 350.
Preheat the oven to 350 degrees. In a large bowl, mix the cream cheese, pepper jack cheese, egg & corn.
Arrange the chips on a large baking sheet and place 1 tsp corn mixture in each. Bake until the filling sets, approx 20 minute.
Sprinkle the corn bites with garnish, serve warm.
br>If using fresh corn, cut the corn from cobs, with a
br>Stir in milk and corn. Cook, uncovered, on High 10
Mix together and bake in a 9-inch round or square glass pan (lightly buttered) at 350\u00b0 for 35 minutes.
Sprinkle with 1 cup grated Cheddar, Longhorn, Muenster or Jack cheese (or combination of cheeses).
Bake 10 minutes longer.
Preheat oven to 350\u00b0.
Grease and flour 9 x 13 x 2-inch baking pan.
Cream 1/2 cup butter with sugar in bowl until light and fluffy.
Beat in eggs, one at a time.
Mix in corn and cheeses. Sift together dry ingredients and add to corn mixture; blend well. Pour batter in pan; put in oven and reduce oven temperature to 300\u00b0.
Bake bread until golden brown and begins to pull away from sides of pan, about 55 minutes.
Sift salt, flour, corn meal and baking powder together. Combine with remaining ingredients and blend well.
Bake in greased 8 x 11-inch loaf pan.
Preheat oven to 350\u00b0; insert cornbread and reduce temperature to 300\u00b0.
Bake 1 hour.
In a skillet, saute onion in butter until tender; set aside.
In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
Stir in corn bread mix just until blended.
Fold in sauteed onion, jalapeno and 1 1/2 cup cheese.
Transfer to a greased shallow 3-quart baking dish.
Sprinkle with the remaining cheese.
Bake, uncovered, at 375\u00b0F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
inutes).
Add water, potato, corn and seasonings.
Cover and
Heat the corn in a medium microwave-proof bowl in the microwave oven on high (100%) for about 30 seconds. Stir in the cheese and spinach. Season to taste.
Serve the toast topped with the corn 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.
Preheat oven to 350\u00b0F. Line 8 recesses of a 12-cup muffin pan with paper liners.
Combine polenta, flour, baking powder and sugar. Add pepper, corn kernels, spring onions and parsley. Season. Whisk together eggs, milk and olive oil then mix into dry ingredients until combined. Distribute between paper liners. Place a mozzarella ball in the center of each muffin. Bake for 35 mins, or until a skewer inserted in the center comes out clean. Let cool in the pan.
Mash with a fork. Add corn, 1/3 cup of the
Mix corn, biscuit mix, egg, oil, and milk together.
Spread half the mix in a greased 8 x 8 x 2 in. pan.
Layer green chilies and sliced Jack cheese over corn mixture.
Spread remaining corn mixture over top.
Bake at 400 for 30 minutes until browned. Serves 6.
Carefully slice corn kernels from leftover cobs and
Carefully lice corn kernels from the cobs and
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
Bake in preheated oven for 25 minutes.
Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
Cook corn in water until ready.
Melt the butter and add the Italian seasoning.
Take the corn, put it in dish and pour the butter mixture on the corn; sprinkle with cheese.
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.