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).
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.
Prepare and cook corn; heat oven to 350\u00b0.<
For the chutney, preheat grill on high heat. Grill corn and tomatoes 5
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
In a large saucepan combine corn, water, green or red bell
Beat together corn and eggs with a little
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.
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 together both cans of corn, crackers, egg, 2 teaspoons of melted butter and pepper and place in a buttered baking dish.
Dot with remaining 4 teaspoons of butter.
Bake at 350\u00b0 for 1 hour.
Heat oven to 350\u00b0. Saute onion in butter until golden. Blend in flour and seasonings; cook until bubbly. Remove from heat. Add milk gradually, stirring as you add. Bring to a boil and cook 1 minute; stir constantly. Remove from heat and add corn and egg. Place in baking dish. Top with breadcrumbs. Bake for 30 minutes.
Combine ingredients and pour into 1 quart casserole dish. Bake at 350 degrees for about 35 minutes or until knife inserted near the center comes out clean. Makes 4 servings.
Mix together everything but the paprika and one cup crumbs.
TO FREEZE: Pour into a gallon sized, labeled bag and freeze.
TO SERVE: Thaw (if necessary), and pour into a greased 9x13\" baking dish. Top with additional cup of cracker crumbs, and sprinkle lightly with paprika. Bake at 350 degrees for 30-35 minutes. When you pull, the center might still be a little wobbly, like jello, but not liquid.
Drain liquid from corn into measuring cup; add milk or cream to measure 1 cup.
Melt butter; add flour, salt and pepper.
Stir to blend.
Slowly add liquid and cook, stirring constantly until thickened.
Remove from heat and add drained corn.
Slowly add beaten eggs, stirring constantly.
Pour into a greased 1 1/2-quart casserole dish.
Top with buttered crumbs and sprinkle with paprika, if desired.
Place in a shallow pan of water.
Bake at 350\u00b0 for 45 to 50 minutes.
(Recipe may be doubled.)
rom heat.
Stir in corn and egg.
Pour into
Mix.
Bake at 350\u00b0 for 45 minutes in 1-quart sauce dish, oven tested.
One bowl recipe, makes 6 servings.
Mix all of the ingredients together except for the margarine. Place in small casserole; dot with margarine and bake at 375 degrees for about 30-40 minutes until bubbly around the edges and no longer wiggles in the middle!
P.S. I initially substituted the sour cream with 2 of those \"topping\" packets you get with Hamburger Helper Enchilada dinners (which is part of our snack night served with tortilla chips and Mex. condiments. (We don't like it as a topping), but it worked fine in this recipe.
smear a 2qt baking dish with half of the butter.
pour one can creamed corn and cover with half of the saltines and cheese.
pour other can of creamed corn on top plus saltines then the cheese dot with remaining butter.
pour milk around the top and bake until cheese is bubbly and a little brown about 15-20 min.
Mix corn and finely crushed saltine crackers.
Stir in butter, salt and pepper to taste.
Place mixture in a slightly greased casserole dish and cover.
Bake at 375\u00b0 for about 30 to 40 minutes, or until done.
(Goes well with meat loaf and scalloped potatoes for a complete dinner.)
Place corn in enough unsalted cold water