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.<
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.
rom heat.
Stir in corn and egg.
Pour into
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.
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.
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.
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.)
Beat together corn and eggs with a little
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.
In small bowl, combine corn, milk, onion, green pepper, salt and pepper.
Put 1/2 of corn mixture into quart casserole dish. Layer half the cheese and half the bread crumbs.
Layer remaining corn and cheese.
Mix remaining crumbs with melted butter and cover corn and cheese with crumb mixture.
Bake 30 minutes at 375\u00b0.
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.
Melt butter in deep casserole dish.
It must be a deep dish or 9 x 13-inch pan because the mixture rises as it bakes.
Add the sour cream and eggs, mix well.
Stir in both cans of corn, corn bread mix and onion and/or pepper.
Bake at 350\u00b0 for 45 minutes.
Preheat oven to 350\u00b0.
Grease a 2-quart casserole.
In a large bowl, beat eggs well.
Add whole kernel and cream-style corn, sour cream, butter or margarine, green chiles, green onions and salt; mix well.
Add corn muffin mix and stir just until moistened and well blended.
Pour into casserole dish.
Bake for 55 to 60 minutes or until top is set and a knife inserted comes out clean.
Serve immediately.