Combine corn bread mix, cream corn, kernel corn, sour cream, eggs and melted margarine;
mix well.
Pour into 1 1/2 qt. baking dish.
Bake at 400\u00b0 for 35-40 minutes.
Serves 4-6.
Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.
200 degrees C).
Place cream cheese and butter in a
n cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with
alsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green
In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.
Mix Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, jalapeno peppers, green onions, and white sugar together in a bowl. Chill dip for 1 hour.
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Preheat oven to 350\u00b0F.
Combine corn, sour cream, corn muffin mix, bell peppers, butter, egg and 2/3 cup french fried onions.
Pour mixture into greased shallow 2-quart baking dish.
Bake 40 minutes or until set.
Top with cheese and remaining onions; bake 5 minutes or until onions are golden.
Garnish with bell pepper and parsley; if desired.
Saute onion and bell pepper in skillet and drain.
Pour over mixture of cornbread mix, eggs, milk and cream corn and cheese. Mix together.
Bake at 350\u00b0 in a greased 9 x 13-inch baking pan for 35 to 40 minutes or until golden brown.
Yields 8 to 10 servings.
Blend together cornmeal, salt and soda.
Stir in shortening. Add sour cream, corn and eggs.
Mix well.
Stir in green chiles and cheeses.
Pour into a greased 9x13-inch pan.
Brown ground meat.
Mix up cornbread mix according to directions on pkg.
Put half of cornbread mix in baking dish then put ground meat.
Next put cream corn on top of meat and then add cheese and then the rest of the cornbread mix.
Bake for 45 minutes at 350 degrees.
Melt butter; mix with sour cream, jiffy corn meal mix and egg. Mix well, then pour in cream corn and whole kernel corn.
(Do not drain water.)
Put in oven.
Cook at 375 degrees for 30 to 45 minutes or until golden brown.
Saute butter, onion, and green pepper.
In a separate bowl, combine eggs, cream corn, whole corn, and corn mix.
Add the sauteed ingredients.
Pour into a 2-quart casserole or 9 x 13 pan. Spread sour cream on top and sprinkle with cheese.
Bake at 350\u00b0 for 30 minutes.
Yield:
12 to 15 servings.
Brown ground beef and onion (drain). Mix corn meal, soda, salt, cream corn, eggs, milk. Pour half in greased 9 X 13 pan. Sprinkle cheese, ground beef and onion. Add remaining corn meal mixture. Bake as regular corn bread.
Melt margarine in 2-quart casserole.
Add egg, sour cream, corn bread and corn.
Mix well.
Bake at 350\u00b0 for 1 hour, uncovered.
Saute green pepper in butter until soft.
Pour green pepper into a 1 1/2 qt. baking dish and add corn, pimento, egg and 1/2 cup onions.
Bake at 350\u00b0 for 25 minutes till firm.
Add remaining 1/2 cup french fried onions to top.
Bake 5 minutes more.
Mix crackers, milk, eggs, salt and cream corn.
Add crackers on top.
Dot with butter and paprika.
Bake for 1 1/2 hours at 325\u00b0 or 350\u00b0.
Double batch will bake for 2 hours.
Cook potatoes in salted water until done.
Saute diced onion in butter until golden brown.
When potatoes are cooked, drain off water and add milk, sauteed onions and butter they were sauteed in, cream corn, whole kernel corn, salt and pepper.
Cook until hot.
This keeps well and improves as it ripens.
Serve with oyster crackers.
Spray a 9x9 pyrex dish with cooking spray for easy clean up. Preheat oven to 350 degrees.
In bowl, mix corn starch and sugar together.
Mix in eggs and milk until well blended, then add cream corn.
Last put in dish then dollop with butter on top.
DO NOT STIR.
Bake 1 hour or until set in center.
Very easy to make and very good.