Corn Casserole Ii Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 x12 inch casserole dish.
• In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.
• Bake in a preheated oven for 30 minutes or until lightly brown.
• Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar.
• Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
• Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.
• Bake, uncovered, in preheated oven for 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Heat oil in a small skillet over medium heat. Saute onion until translucent.
• In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
• Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Steps:

• Saute onions and green pepper in butter until softened.
• Add chili peppers, if using, season to taste with salt and pepper, and allow to cool.
• Fold corn and onion mixture into eggs.
• Stir in corn bread mix, sour cream, and grated cheese.
• Turn into a 9" square baking dish, and bake at 375 degrees F for about 40 minutes.

Steps:

• Heat oven to 350 degrees F.
• Grease 2 quart casserole dish
• In small skillet, melt margarine.
• Add green pepper and onion; saute' until tender, (I do this in the microwave) Combine cream style corn, whole kernel corn, eggs and corn muffin mix, blend well.
• Pour into casserole dish and sprinkle with cheese.
• Bake 55-65 minutes until firm and set.
• Let stand 5 minutes before serving.

Steps:

• Mix egg and milk.
• Pour mixture and mix with corn.
• Mix in crumbled cra ckers to soak up moisture. Cover top of casserole with cracker crumbs and dot with butter.
• Bake 1 hour at 375 degrees.

Steps:

• Preheat the oven to 350 degrees F.
• Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.

Steps:

• Preheat oven to 350 degrees. In a bowl, mix the corn kernels with the flour. Add the remaining ingredients and mix well. Pour into a baking dish and bake for 1 hour.

Steps:

• In skillet, saute celery in butter for 5 minute.
• Add onions & corn; saute 5 minute.
• Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
• In the same skillet, saute hot dogs for 5 minute or until lightly browned; add to vegetables. set aside 1 cup.
• In a large bowl, combine eggs, milk, garlic and salt.
• Add the remaining hot dog mixture. Stir in corn bread mixes.
• Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
• Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minute or until golden brown.
• Note: we like Trader Joes corn bread mix.