Time 40m Yield 6 to 8 servings Number Of Ingredients 11 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.
Time 1h Yield 4 Number Of Ingredients 7 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.
Time 1h10m Yield 4 Number Of Ingredients 7 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.
Yield 6 serving(s) Number Of Ingredients 5 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.
More about “corn casserole ii recipes”
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 11 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.
