Mix corns, sour cream, sugar, oil and eggs.
Add Jiffy corn bread mix and mix again.
Pour into lightly greased casserole dish.
Bake at 350\u00b0 for 1 hour or until firm in the middle.
Thaw souffle. Combine flour and next 5 ingredients in bowl. Combine eggs, milk and 3 tablespoons oil. Pour in flour mixture, stirring until blended. Fold in corn souffle. Pour oil 3-inches deep in skillet or big heavy pot. Heat to 370\u00b0. Drop batter by tablespoon into hot oil. Fry 3 to 5 minutes or until golden brown. Drain on sacks. Makes 3 1/2 dozen.
Add to Jiffy corn meal the boiled eggs, ham, onion, bell pepper and corn.
Mix all together and add large bottle of Ranch style dressing.
Refrigerate.
Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a
My pioneer aunt gave this recipe to a young lady in the early days.
This lady told me the
recipe as she remembered it.
Grease large glass bowl or casserole dish. In large bowl mix all ingredients.
Do not drain whole kernel corn.
Use the water in can. Pour mixture into glass bowl or casserole dish.
Bake at 350\u00b0 for 1 hour and 15 minutes, until golden brown on top, uncovered.
Very good.
Very easy.
Beat together eggs and oil; add muffin mix and corn.
Bake in casserole or souffle bowl for 40 to 45 minutes at 350\u00b0.
Put aside 1/4 cup of the Cheddar cheese for the top of the casserole.
Mix all other ingredients together and pour into greased casserole dish.
Sprinkle the remaining cheese over the top.
Bake at 400\u00b0 for 30 minutes.
Saute onion and green pepper in butter.
Add whole kernel corn (do not drain), cream style corn, beaten eggs and corn muffin mix. Top with sour cream and cheese.
Bake for 1 hour at 325\u00b0.
Do not overbake.
Makes a large casserole.
Preheat oven to 350\u00b0.
Beat eggs in a large bowl; add both kinds corn, cornbread mix, sour cream and butter.
Mix well.
Pour into a greased 9 x 13-inch pan and bake for 45 minutes.
Mix; bake in 350\u00b0 oven for 30 to 40 minutes.
Don't open oven. Do not use lid.
Spray casserole dish with nonstick spray.
Mix all ingredients and pour into casserole dish.
Bake at 350\u00b0 for 30 minutes.
Mix creamed corn and whole kernel corn with 1 egg and Jiffy corn meal mix.
Melt margarine in baking dish.
Pour recipe on melted butter.
Dot with sour cream on top of ingredients. Sprinkle with grated cheese (Cheddar).
Bake at 350\u00b0 until cheese has melted and bubbly (approximately 40 minutes).
Stir well and add 1 package Jiffy corn bread mix.
Salt and pepper lightly.
Pour into buttered casserole.
Bake at 350\u00b0 for about 1 1/2 hours.
Mix all ingredients together in large casserole. Drizzle with 1 stick melted butter or oleo. Bake at 350\u00b0 for 1 1/4 hours.
Mix all ingredients.
Pour in 2-quart casserole dish.
Top with grated cheese.
Bake at 400\u00b0 for 35 minutes.
Preheat oven to 350 degrees F.
Melt the 1/2 cup of butter in a large casserole dish in the microwave.
Mix the remaining ingredients in a large bowl until moistened.
Pour into the casserole dish.
Bake for 45 minutes to an hour or until it is golden brown on top.
Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding.
Combine first 6 ingredients.
Pour into souffle dish.
Bake at 350\u00b0 for 45 minutes.
Top with cheese.
Bake 10 more minutes.
Mix all ingredients and bake in an uncovered 2-quart casserole dish at 350\u00b0 for 45 to 50 minutes.
Mix all ingredients.
Pour into greased 1 1/2-quart round casserole dish.
Bake, uncovered, for 1 hour at 375\u00b0.