Beat eggs slightly.
Add sour cream, butter and corn.
Fold in dry Jiffy corn mix.
Put in baking disk (I used a 9 x 7).
Sprinkle cheese on top.
Bake at 350 for 45-60 minutes.
Make sure center comes out clean.
Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
Beat eggs.
Add sour cream, butter and corn.
Fold in Jiffy mix and cheese.
Bake at 350\u00b0 for 45 minutes.
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.
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.
Mix all ingredients except Jiffy mix.
Mix well, then add dry corn bread mix.
Stir.
Pour into buttered casserole dish. Bake at 350\u00b0 for 50 minutes.
Preheat oven to 325 degrees F.
In large mixing bowl mix together the whole corn (do not drain), creamed corn, eggs, sour cream, butter and Jiffy cornbread mix.
Spray 9x13 baking dish with non-stick cooking spray and pour mixture inches.
Bake for 35 minutes.
Top with Swiss Cheese and return to oven for an additional 10 minutes.
Beat together corn and eggs with a little
Mix corn (do not drain) and creamed corn, sour cream, melted butter and Jiffy corn bread mix; mix well.
Pour into baking dish. Bake at 325\u00b0 to 350\u00b0 for 60 minutes.
Mix butter and both corns.
Put in glass cake pan.
Sprinkle Jiffy corn mix on top and put slices of butter on it. Bake at 350\u00b0 for 30 to 40 minutes.
Soften butter; combine all ingredients.
Stir.
Pour into 9 x 13-inch pan (helps if sprayed with Pam).
Bake 35 minutes at 350\u00b0. Top with Swiss cheese.
Bake 10 minutes more.
Serves 10 to 12.
Mix melted margarine, egg and sour cream; stir in both cans of corn.
Add Jiffy mix and mix together well.
Bake at 350\u00b0 for 50 to 60 minutes.
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.
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.
Beat eggs; add creamed corn, whole corn with liquid, sour cream, oleo and corn muffin mix.
Bake at 350\u00b0 in 9 x 13 greased pan until brown and done.
Mix regular corn, creamed corn, corn meal, beaten eggs and sour cream.
Spray an 11 x 13-inch pan with Pam.
Pour mixture in pan.
Sprinkle cheese on top.
Sprinkle bread crumbs on top of cheese.
Cut up stick of margarine and sprinkle on top of bread crumbs.
Bake at 350\u00b0 for 1 hour.
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.
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 all ingredients except corn bread.
Mix in 8 x 11-inch baking dish or 2-quart dish.
Mix well.
Add corn bread mix and mix well.
Bake 1 hour in 350\u00b0 oven.