Place 3 cans of whole corn, drained, into a 3 to 4-quart casserole baking pan.
Add beaten eggs and stir.
Add 2 tablespoons of sugar and flour to corn and eggs, then cover corn with milk until milk has just covered the top of the corn.
Bake at 350\u00b0 for about 40 to 50 minutes or until settled.
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.
Melt a stick of butter in a 9 x 13-inch baking dish.
In a bowl, beat together the sour cream, eggs and corn muffin mix. Then add creamed corn and whole corn (drained).
Pour this mixture into the 9 x 13-inch pan with melted butter.
The butter will go to the sides, so stir the butter through the mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Drain liquid from whole corn into a cup. Beat eggs slightly in large bowl; stir in corn plus 1/4 cup corn liquid. Add cream-style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in crackers and diced cheese. Spoon into greased 8-cup baking dish. Bake in slow oven at 325\u00b0 for 1 hour or until set. Let stand 5 minutes.
Makes 6 servings.
Melt butter and beat eggs.
Drain whole corn.
Combine all ingredients; stir.
Add corn muffin mix last.
Pour into 7 x 11-inch dish.
Bake at 375\u00b0 for 35 to 40 minutes.
Put beaten eggs in medium size bowl. Add sour cream, whole corn and creamed corn. Mix well. Add muffin mix. Add melted butter & swiss cheese. Pour into greased 10 X 6 pan. Bake at 350 degrees for 45 minutes.
Peel and dice potatoes, onions, celery, salt and pepper.
Add water.
Bring to boiling point, reduce heat and simmer 20 to 25 minutes.
Mix cornstarch with water, add to soup while boiling, simmer a few minutes.
Add parsley.
Add milk, cream, butter, chopped eggs, 3/4 teaspoon salt, crushed corn and whole corn and fried, diced bacon.
Heat slowly, do not boil.
Serve hot.
Preheat oven to 350 degrees. Spray 9x13 casserole dish with non-stick cooking spray and set aside. In large mixing bowl place cornbread mix, whole corn (do NOT drain), creamed corn, sour cream, melted butter, 1 cup swiss cheese, cayenne pepper and the eggs. Mix together till combined.
Pour mixture into casserole dish and bake for 30 minutes. Top with reserved 1 cup swiss cheese and continue baking 5-10 minutes until cheese is melted and bubbling.
Boil chicken in 4 quarts of water until tender.
Cook chicken and cut in pieces.
Cut up carrots, celery and onion and cook until done in water from chicken.
Add bouillon cubes, cut up chicken, creamed corn and regular whole corn.
Boil noodles according to directions on package in another pot and drain.
Add to rest of soup.
Salt and pepper to your taste and cook for another few minutes.
Preheat oven to 400\u00b0.
Grease 13 x 9-inch baking dish or 12-inch shallow round baking dish.
Mix whole corn and creamed corn together with melted butter, sour cream and beaten eggs. Stir in corn meal mix.
Pour into prepared pan and let rest 10 minutes.
Bake for 30 minutes or until light golden brown.
Soften oleo; add egg and sour cream and beat.
Put Jiffy corn mix, onion, creamed corn and whole corn (drained) in a 9 x 12-inch buttered baking dish.
Bake for 1 hour at 350\u00b0.
Pimento may be added for color.
Melt margarine in a glass dish.
In a mixing bowl, pour box of Jiffy corn bread mix; add in sour cream.
Mix well.
Add both cans of corn (include liquid in whole corn).
Bake at 350\u00b0 for 40 minutes or until browned to your satisfaction.
Drain juice from whole corn.
Mix all ingredients together. Pour into a casserole dish and top with cracker crumbs.
Bake for 1 hour at 350\u00b0.
Preheat oven to 350\u00b0.
Drain liquid off whole corn.
Melt butter in small pan.
Drain whole corn.
Melt butter and add to sour cream in a bowl.
Add eggs, Jiffy mix and both corns.
Mix well.
Pour in 8 x 8-inch baking dish.
Bake 40 minutes at 375\u00b0.
Cut into squares to serve.
Soften cream cheese and butter.
Beat cream cheese, eggs, butter and sugar together.
Drain whole corn.
Add remaining ingredients to mixture.
Bake in a 9 x 13-inch dish at 350\u00b0 for 45 minutes to 1 hour.
Drain whole corn.
Mix everything together, except cheese. Pour into greased casserole dish.
Bake at 350\u00b0 for 60 minutes or until knife inserted in center comes out clean.
Top with cheese and serve.
Melt butter in medium size casserole dish. Mix together egg, cornbread mix, 1 can whole corn (partially drained), creamed corn and cheese. Pour into dish with butter. Bake at 350\u00b0 for 30 minutes.
Drain juice from can of whole corn.
Combine all ingredients. Put in casserole dish (2-quart).
Bake at 350\u00b0 for 45 to 50 minutes.
Heat creamed corn, cream cheese and flour until cheese is melted.
Add onion, mushrooms and whole corn.
Bake at 350\u00b0 for 30 to 45 minutes.
Sprinkle bread crumbs on top.