In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper.
Cover and bake at 325\u00b0 about 45 minutes.
Serve baked corn in sauce dishes.
Makes 6 servings.
Preheat oven to 350\u00b0.
Mix all ingredients together and pour into a 9 x 13-inch buttered pan.
Bake 55 minutes or until lightly browned.
Serves 15.
Recipe may be halved.
Melt margarine.
Add corn, sour cream and Jiffy corn muffin mix.
Mix good and bake in a greased casserole.
Salt and pepper to taste.
Bake at 350\u00b0 until top is lightly brown.
Combine corn, soft butter, garlic salt, cornbread mix and beaten eggs. Stir until well blended. Spread into a greased 9 x 13-inch pan. Bake at 350\u00b0 for 20 minutes. Top with shredded cheese. Bake for 10 minutes or until center is set.
Recipe can be cut in half or enlarged.
Baking time should then be adjusted.
Mix together the 2 corns, the package of Jiffy corn mix, 2 eggs and 1 cup milk.
Spread in greased pan.
Spread over above the 1 small diced onion, 1/2 diced green pepper, 2 tablespoons pimento and 1 stick melted oleo (mix the 4 ingredients together and pour over above corn mixture).
Spread 1 1/2 cups grated cheese over above.
Bake in 400\u00b0 oven for 35 to 40 minutes.
Mix butter or margarine, eggs, both kinds of corn and sour cream together.
Add Jiffy corn bread mix.
Bake at 350\u00b0 for 40 to 45 minutes.
Beat eggs and corn.
Add milk and melted butter; mix.
Stir in Jiffy mix.
Bake 1 hour at 375\u00b0.
Preheat oven to 350 degrees.
Combine the whole-kernel corn, cream style corn, sour cream, melted butter, beaten eggs and Jiffy mix.
Mix well and pour into 9x13 inch baking pan.
Bake at 350 degrees for 35-45 minutes.
Bake Jiffy mix as directed on box.
Crumble baked corn bread into bottom of pan or dish.
Pour beans on top of bread.
Slice onions, pepper and tomato on top of beans.
Mix mayonnaise and pickle juice together; pour on top.
Sprinkle cheese on top.
Chill and serve.
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 all ingredients.
Pour into 7 x 11-inch casserole. Bake at 350\u00b0 for 45 minutes.
Casserole is done when toothpick inserted in center comes out clean.
Mix sour cream, corn, eggs and oil together.
Add Jiffy mix. Spray pan and bake at 375\u00b0 for 50 to 60 minutes.
Mix first 6 ingredients together.
Pour into a deep 8 x 10-inch lightly greased baking dish.
Sprinkle cup of cheese over the top of the corn mixture.
Bake for 1 hour at 350\u00b0.
Better yet if refrigerated overnight, then set out until room temperature and baked.
In a small bowl, beat the eggs with melted margarine.
In a larger bowl, combine the corn and sour cream.
Stir in the butter and egg mixture.
Add the corn muffin mix and mix well.
Pour into a well-greased casserole or Pyrex baking dish (9 x 13-inch or smaller).
Bake at 350\u00b0 for 1 hour (will be lightly browned on top).
Do not overbake.
Mix together the corn, sour cream, eggs, butter, salt, pepper and sugar.
Fold in the dry corn bread mix.
Pour into a greased 9 x 13-inch baking pan.
Bake at 350\u00b0 for 35 minutes or until golden brown.
Mix the ingredients together in a 9 x 13-inch dish.
Bake at 350\u00b0 for 35 to 40 minutes.
Top baked dish for 5 to 10 minutes to melt.
Makes a very large dish.
inutes.
Prepare the corn muffin mix with the milk
Combine corn and peas in large bowl.
In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
Stir in beans, tomato, and onion.
Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
Pour over corn mixture and stir to coat.
Serve with baked tortilla chips and refrigerate any leftovers.
Mix all ingredients.
Put in buttered 9 x 13-inch pan.
Bake at 350\u00b0 for 45 to 55 minutes.
Corn bread will come to the top and form crust.
Saute onion and salt in butter.
Combine with corn, eggs, muffin mix and cheese.
Put in 1 1/2-quart casserole.
Put remaining 1/2 cup cheese on top.
Bake at 350\u00b0 for 40 to 60 minutes.