Dawn, my recipes are very similar. The first one, I made. The rest are part of my 'collection.' I like the idea of putting the mix in custard cups. I will have to give that one a try, & I might use the Mexicali canned corn (w taco blend cheese) -- or add bits of broc. I may have a recipe for broc corn bread. Let me know.
Corn Casserole(s)
Melt In Your Mouth Corn Casserole
1 pkg corn muffin mix
1 can (15 3/4 oz) whole-kernel corn, drained
1 can (14 3/4 oz) cream-style corn
1 c sour cream
1/4 c butter, melted
1 egg
shredded cheddar, to taste
Preheat oven to 350. Spray 2-qt casserole w cooking spray. In bowl, combine all ingreds; mix well. Pour into casserole dish. Cover & bake 30 mins. Uncover & bake 30-35 mins, or until set & top is golden. (I baked a little longer, because center was still not set.)
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Sevierville, Tennessee - Specialty Recipe B&B
Baked Corn Casserole
1/4 cup melted butter
1/2 cup light sour cream or plain yogurt
1 egg -- slightly beaten
1 -14 1/2 oz can corn -- drained
1 -14 1/2 oz can creamed corn
1 8 1/2 oz package Corn Muffin mix
shredded cheddar cheese, to taste
Mix all ingredients together. Put corn muffin mix in last and let sit approximately 10 minutes. Pour in greased 2-quart pan. Bake at 375 degrees for approximately 40-45 minutes or until light golden brown on top and set.
NOTES : For a Mexican side dish - add a 4 oz can green chilies.
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3 eggs, slightly beaten
1/4 cup butter or margarine, melted
1 small onion, chopped
1 green pepper, chopped
One 17-ounce can creamed corn
One 17-ounce can whole kernel corn (undrained)
One 8.5-ounce Jiffy corn bread mix
Slightly saute onions and green pepper in 1/4 cup butter or margarine in fry pan. Mix all other ingredients together and add together. Put in well greased 10-ounce custard cups (will make 6), or a 2-quart casserole dish (9 x 13 inch size).
Bake at 350 degrees for 55 to 60 minutes. For custard cups, bake at 350 degrees 40 to 45 minutes, or until set. It can be cut in squares.
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Edited by 455466 at 12/28/2006 5:43 PM
