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.
*Can use 2 (11 ounce) cans Mexicorn whole kernel corn, drained, to replace the 16 ounce can of whole kernel corn.
Adds color!
he chili powder.
Add whole kernel corn by spoonful.
Drizzle the
Drain the 2 cans of whole kernel corn and add the corn juice to potatoes and onions.
Add water and salt.
Cook until tender about 10 or 15 minutes.
Add whole kernel corn.
Bring back to boil.
Add cream-style corn, evaporated milk, pepper and cream. Then add butter.
Let cool.
Is much better after it sets.
Boil potatoes until tender.
Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
Cook sausage, if not already, and slice into small peices.
Stir milk into creamed corn in large saucepan.
Add sausage, potatoes and whole kernel corn.
Heat through, stirring occassionally.
Stir in both kinds of cheese until melted.
Garnish with green onion slivers, if desired.
Drain whole kernel corn.
Butter inside baking dish.
Add egg, flour, sugar and milk and beat together, then add cream-style and whole kernel corn.
Bake at 350\u00b0 for 30 to 40 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.
Melt oleo; add cream-style corn and whole kernel corn.
Stir in beaten eggs and sour cream dip, then add corn bread mix.
Bake in an 8-inch square casserole dish at 350\u00b0 for 35 to 40 minutes or just until firm in center.
Cut in squares to serve.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.
Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
1. Drain liquid from whole kernel corn into a cup.
2. Beat eggs slightly in large bowl; stir in corn and 1/4 cup of liquid, cream corn, evap milk, butter, onion, salt, pepper, fold in crackers and cheese. Spoon fold in crackers and cheese. Spoon into greased 8 cup baking dish.
3. Bake in 325 degree oven for 1 hour or until set. Let stand 5 minutes before serving.
Drain liquid from whole kernel corn into a cup.
Beat eggs slightly in a large bowl; stir in corn and 1/4 of the liquid, cream-style corn, milk, melted butter, onion, salt and pepper. Fold in crackers and cheese.
Spoon into a greased 8-cup baking dish.
Bake in a slow oven (325\u00b0), for 1 hour or until set.
Let stand 5 minutes before serving.
Drain the whole kernel corn. Combine with the cream-style corn in a baking dish. Stir in butter, celery, carrot, bell pepper and egg.
Use small amount, 1/2 cup or less of cream or milk to make consistency of dish very moist, as in dressing. Top casserole with coarse crumbs from dry French bread, buttered toast, hard rolls or seasoned crackers.
Bake in moderate oven until simmered, for 20 to 30 minutes.
Moisture will depend on your brand of creamed corn.
This dish may be stretched with leftover cooked rice.
Combine all ingredients, except whole kernel corn.
Fold in corn.
Bake in a greased 11 x 7-inch baking dish at 350\u00b0 for 35 minutes or until knife tests clean.
Yield: 8 to 10 servings.
Mix the margarine, sour cream and egg together. Add the whole kernel corn, cream-style corn and muffin mix. Bake 1 hour in a glass casserole at 350\u00b0.
Combine in large bowl creamed corn, whole kernel corn, oleo, sour cream, eggs, sugar and muffin mix.
Pour into 9 x 13-inch pan. Bake at 350\u00b0 for 1 hour or until golden brown.
Heat oven to 375 degrees F.
Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
Spoon into 13x9-inch pan sprayed with cooking spray.
Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.
Cook onions in butter until tender in Dutch oven; drain. Return onions to Dutch oven with potato, salt, marjoram, pepper and water.
Bring to boiling; reduce heat and simmer just until potato is tender, about 15 minutes.
Add cream-style corn, whole kernel corn and evaporated milk.
Heat through.
Makes 6 servings. I usually double the water and milk so it's a little more soupy.
Preheat oven to 375\u00b0.
Mix creamed corn, whole kernel corn, and melted oleo.
Add Jiffy cornbread mix and sour cream.
Beat egg and add to this mixture.
Add softened Cheez Whiz.
Mix well. Pour into greased baking dish and bake at 375\u00b0 for 1 hour.