Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.
Preheat oven to 350\u00b0F; grease a large casserole dish.
Mix all ingredients and stir until well blended.
Pour into prepared casserole dish and bake uncovered approximately 45 minutes to 1 hour (depending on your oven). You can cover with foil the last 15 minutes.
Heat oven to 375\u00b0.
Melt 3 tablespoons margarine in saucepan over moderately low heat.
Add onions and green peppers; cook 5 minutes until almost tender.
Blend in cornstarch.
Gradually add tomatoes, mixing well.
Cook, stirring until thickened.
Remove from heat and add sugar, salt and pepper.
Combine okra, corn and tomato mixture.
Pour into 2-quart casserole.
Mix 2 tablespoons melted margarine, bread crumbs and parsley.
Sprinkle over vegetables.
Bake 30 minutes.
Preheat the oven to 375 degrees. Also spray a 9 x 11 cooking dish with cooking spray.
In a large bowl, beat 3 eggs. Add 1 stick melted butter and sour cream. Blend well. Add mexican cornbread mix and blend well. Next add cream corn and whole corn and blend well. Finally add bag of shredded cheese and mix well.
Once all is blended in, pour mixture into cooking dish and place in the oven for 30 minutes. Can check with a toothpick to make sure the center is cooked.
Enjoy!
Brown beef in oil, stirring occasionally.
Add onion and pepper, cook until tender.
Drain off fat.
Add remaining ingredients and cook 20 to 30 minutes on low heat.
(Or put in casserole and grate 1/2 cup Cheddar cheese on top and bake at 350\u00b0 for 20 minutes.)
whisking constantly.
Add in corn; stir to blend.
Pour
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.
Beat eggs. Chop green chili. Shred cheese.
Combine all and put into greased baking dish.
Bake at 350\u00b0F for 1 hour or until firm in center.
Beat eggs in medium bowl.
Add remaining ingredients and stir until combined.
Pour into sprayed or buttered casserole.
Bake at 350 degrees for 45 minutes or until golden brown.
Note: If doubling this recipe use 5 large eggs.
Preheat oven to 375\u00b0F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.
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.
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.
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.
In large bowl, mix together butter, sour cream and egg.
Stir in cans of corn and corn muffin mix.
Spoon mixture into buttered 2-quart casserole dish.
Bake in preheated 375-degree oven, about 45 minutes.
Remove from oven, add cheese, stir well.
Return to oven, bake additional 15 minutes, or until dish is slightly puffed, bubbly, and browned around the edges.
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.
Start heating oven to 350\u00b0.
Husk corn.
With sharp knife split corn kernels cutting lengthwise of corn kernels.
Then, with back of knife, scrape out kernels until you have 2 cups corn pulp. Combine with salt (or unseasoned salt), cream and pour into greased 1 1/2-quart casserole.
Bake, uncovered, 1 hour.
Serve hot with butter.
Makes 4 servings.
Mix all together in bowl and place in 2 to 3-quart casserole. Bake at 350\u00b0 for 45 minutes.
Mix all ingredients and put into a buttered 9 x 9 casserole dish. Cover and bake 1 hour at 350 degrees.