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.
Thaw corn souffle' according to package directions, and set aside.
Melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Add squash and saute 5 minutes.
Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish.
Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.
Preheat oven to 325\u00b0.
Beat eggs and add most of milk and the corn in a mixing bowl.
Add floured mixed well with reserved milk. Add sugar and salt.
In deep casserole dish (Pyrex or Corning Ware), melt your butter.
Then add your corn mixture.
Bake in a slow oven at 325\u00b0 to 350\u00b0 for 30 to 40 minutes.
Serve immediately. A delicate taste.
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.
Mix ingredients.
Cover with cracker crumbs.
Bake at 325\u00b0 for 45 minutes.
Dissolve flour in melted butter.
Add sugar and stir well. Slowly add evaporated milk.
Stir in eggs and baking powder.
Add corn; blend thoroughly.
Pour into 2-quart casserole.
Bake at 350\u00b0 for 45 minutes.
Sprinkle top of casserole with mixture of cinnamon and sugar when baking is complete.
Yields 6 to 8 servings.
Leave corn and spinach in refrigerator overnight to thaw. Boil carrots in brown sugar water.
Layer spinach and corn in a glass cake pan.
Poke carrots down on top of corn.
Pour carrot juice on top of everything.
Bake at 350\u00b0 for 1 hour.
quare bottom crust.
Combine Corn Souffle, 1/2 cup cheese, ham
Preheat oven to 350\u00b0.
Cut off top third of each tomato; scoop out seeds and pulp.
Coat inside with mustard and spoon in souffle.
Top with grated cheese.
Place in buttered baking dish and bake for 45 minutes.
Spray a 1 1/2-quart casserole dish with Pam.
Melt butter in dish.
Combine next 5 ingredients and beat in egg; mix altogether. Bake at 375\u00b0 for 40 to 50 minutes or check to see when done.
For corn relish.
Fry bacon in
Cook corn and season to taste.
Put layer of corn in casserole dish; top with layer of oysters.
Top with layer of cracker crumbs. Dot with butter.
Make another layer of corn, oysters and cracker crumbs.
Dot with butter.
Pour milk over all until all ingredients are covered.
Bake in 350\u00b0 oven until golden brown, about 1 hour. Very good.
Whip eggs until frothy and light yellow, add the heavy cream. Combine the sugar, flour and salt and add to the eggs. Fold in all of the corn.
Pour into a buttered casserole dish and dot with the butter. Bake at 350* for 45-60 minutes until set.
For the huitlacoche: Remove the mushroom
Mix eggs, cornbread mix, creamed corn, kernel corn and pimentos together in a
Set oven to 350 degrees.
Butter a 1-quart casserole dish.
In a bowl mix all ingredients together until well blended.
Transfer to prepared casserole dish.
Bake uncovered for 30-35 minutes.
Remove and top with shredded cheddar cheese (any amount desired) return to oven for 3-5 minutes or until cheese is melted.
nd vanilla.
Refrigerate batter for a minimum of one hour
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
Combine corn, milk, sugar, flour, egg yolks, butter, salt and pepper.
Beat egg whites until frothy, about 1 minute.
Add to corn mixture. Pour into lightly greased casserole dish.
Bake at 300\u00b0 to 350\u00b0 until top is brown and bubbly.
Recipe can be doubled.