Cut the corn off the cob, and spread
isking constantly.
Add in corn; stir to blend.
Pour
For corn relish.
Fry bacon in
Preheat the oven to 350\u00b0F Lightly grease a casserole dish; set aside.
In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
Stir in the evaporated milk.
In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
Pour the corn mixture into the prepared casserole dish.
Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
Bake at 350\u00b0F for about 30 minutes or until a bit golden.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well.
Pour into greased casserole dish.
Cut up butter; place all over top of corn casserole.
Bake at 350\u00b0 for 1 hour.
Stir corn after 30 minutes.
Continue baking.
Do not drain corn.
Melt margarine.
Mix all ingredients together.
Pour into a greased 9 x 9-inch pan (9 x 13-inch for thinner casserole).
Bake at 350\u00b0 for 30 to 40 minutes or until edges brown and center is solid.
Brown sausage.
Then add onions and pepper until onion is transluent.
Add salt to taste.
Add soups and corn; stir until mixed well.
Pour into casserole dish.
Top casserole with as much cheese as desired.
Bake at 375 degrees for approximately 10 to 15 minutes, or until casserole is hot and bubbly.
Serves 4 to 6.
Grease deep casserole. Put the two cans of corn and melted butter in casserole; mix well. Add Jiffy cornbread and blend. Fold in the sour cream until well mixed. Bake, uncovered at 350 for 50 minutes or until golden brown.
Preheat oven to 350.
In a large bowl, mix all ingrediants.
Pour into greased / non-stick spray 8 x 8 casserole dish.
Bake for 40 - 45 minutes or until top is lightly browned and center is firm. Finished casserole should be slightly firm, but not soupy.
Saute the pepper and onion in the margarine.
In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix.
Add the pepper and onion mixture and mix well.
Pour into a well-greased 2-quart casserole.
Top with the grated cheese.
Bake at 350\u00b0 for 55 to 65 minutes.
Set oven to 350 degrees.
Butter a 1-1/2-quart - 2-quart casserole dish.
In a sauce pan or in the microwave, melt butter, then add in all remanining ingredients; mix well.
Transfer to prepared casserole dish.
Bake for 35-40 minutes.
If desired throw in about 1/2 cup grated cheddar cheese to mixture.
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.
Thaw and drain broccoli and season with Beau Monde.
Place in buttered casserole dish.
Mix corn, egg, cracker crumbs and onions. Pour over broccoli and dot with butter.
Bake at 350\u00b0 for 30 to 40 minutes.
This recipe can be doubled, tripled, etc., just as long as you have a pan big enough to cook it in.
Increase baking time when making additional recipes.
Trim and scrub zucchini and cook them in boiling salted water for 6 minutes.
Drain the zucchini and cut them in chunks.
Mix the zucchini with the corn and beaten eggs- Set aside.
Saute onion and green pepper until they are tender, the stir them into the zucchini mixture.
Add salt and pepper.
Turn mixture into a buttered 2-quart casserole.
Sprinkle shredded cheese over the top, and sprinkle paprika over the cheese.
Bake for 40 minutes at 350 degrees.
Butter 1 quart casserole; swirl 1/4 cup crumbs around in casserole.
Drain tomatoes and reserve juice.
Add tomatoes and half of juice.
Add corn; salt and pepper to taste.
Cover with remaining bread crumbs.
Cover with reserved juice.
Bake at 350\u00b0F for 1 hour or until bubbly.
Mix all together in bowl and place in 2 to 3-quart casserole. Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350\u00b0F.
Mix both cans of corn and 1 1/2 cup of cheese in a casserole dish.and the milk
Break spaghetti into 1/4's and mix into mixture.
Gently pat down so no spaghetti noodles are poking out.
Sprinkle the remaining cheese over mixture.
Pour margarine over mixture in a circular motion.
Put foil over the top and put in oven for 1 hour.
Take out of oven and stir.
ENJOY!
Drain the whole kernel corn.\r\nMix together everything except for the cheese and bake in a greased baking dish at 350 degrees for 35 minutes.
Remove and sprinkle cheese on top and bake until cheese is melted.
Divide out crackers into two separate servings of 1/2 cup and 1/4 cup.
In a bowl combine cream corn, corn, egg yolks, 1/2 cup crackers, 2 tbsp butter, sugar, salt and pepper. Stir well.
In separate bowl, beat egg whites until peaks form. Fold egg whites into corn mixture.
Pour mixture into greased baking dish.
In small bowl combine remaining crackers and 1 tbsp butter and mix well. Top baking dish with cracker mixture.
Bake in a preheated 350\u00b0F oven for 30 minutes.
Serve.
Combine first 6 ingredients in a large bowl.
Combine corn meal and remaining ingredients; stir into corn mixture.
Pour into a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Bake at 350\u00b0 for 50 minutes or until a knife inserted in center comes out clean.