Type what you have

Ingredients

• ✓ creamed corn
• butter
• all-purpose flour
• sugar
• salt
• black pepper
• evaporated milk
• egg
• asparagus tip
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
3. 3 Bake in the preheated oven until beginning to set, about 30 minutes.
4. 4 Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

By nancyw

Ingredients

• ✓ creamed corn
• corn
• macaroni
• butter
• processed cheese food

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Mix creamed corn, whole kernel corn, and uncooked macaroni together. Mix sliced butter and cheese into corn mixture; spoon into prepared dish. Cover.
3. 3 Bake in the preheated oven for 30 minutes. Uncover, stir, and bake uncovered until golden brown, about 30 more minutes.

By Casey

Ingredients

• ✓ creamed corn
• bacon
• whole kernel corn
• butter
• processed cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
3. 3 In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well.
4. 4 Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.

By JenFen

Ingredients

• ✓ creamed corn
• butter
• corn
• cornbread mix
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Combine butter, whole corn, creamed corn, cornbread mix, and sour cream in a mixing bowl until combined.
3. 3 Pour into prepared casserole dish.
4. 4 Bake in the preheated oven until golden brown and set, about 1 hour.

By Sarah Peipert

Ingredients

• ✓ creamed corn
• sour cream
• butter
• corn
• cornbread mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix.
3. 3 Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.

By Pam Mignuolo

Ingredients

• ✓ creamed corn
• butter
• corn
• cornbread mix
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating.
2. 2 When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined.
3. 3 Bake in the preheated oven for about 30 minutes.
4. 4 Serve and enjoy.

By Elizabeth

Ingredients

• ✓ creamed corn
• corn
• cornbread mix
• sour cream
• butter
• egg

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Stir whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined.
3. 3 Spoon mixture into the prepared dish.
4. 4 Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
5. 5 Serve and enjoy!

By Ruth Phillips

Ingredients

• ✓ creamed corn
• corn
• sour cream
• egg
• butter
• white sugar
• corn muffin mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix creamed corn, whole kernel corn, sour cream, eggs, melted butter, and sugar together in a bowl. Mix in muffin mix, then pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the center comes out clean.

By Carla A

Ingredients

• ✓ creamed corn
• cooking spray
• cornbread mix
• milk
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Pour corn bread mix into a large bowl.
3. 3 Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
4. 4 Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
5. 5 Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

By Lisa Hamm

Ingredients

• ✓ creamed corn
• corn
• cornmeal
• all-purpose flour
• egg white
• milk
• salt
• pepper
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
2. 2 Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
3. 3 Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

By JERS

Ingredients

• ✓ creamed corn
• vegetable oil
• onion
• cream cheese
• butter
• corn
• green chile pepper
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat oil in a small skillet over medium heat. Sauté onion in hot oil until translucent. Remove from heat.
3. 3 Combine cream cheese and butter in a large bowl. Stir in whole kernel corn, creamed corn, and chile peppers until well combined. Pour into the prepared dish.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and stir in 1/2 of the French-fried onions; sprinkle remaining French-fried onions on top. Bake for 15 minutes more.

By akhowell

Ingredients

• ✓ creamed corn
• all-purpose flour
• milk
• egg
• white sugar
• salt
• vegetable oil
• baking powder
• vanilla extract
• black pepper
• oil

Instructions

1. 1 Combine creamed corn, flour, milk, egg, sugar, salt, 2 teaspoons oil, baking powder, vanilla extract, and pepper in a bowl to create a thick batter. Add more flour to the mixture if it seems too thin.
2. 2 Heat oil in a large deep skillet over medium-high heat.
3. 3 Test the readiness of the oil by dropping a small drop of batter into the oil; it should immediately start to bubble and cook, indicating that the oil is hot enough. Carefully drop tablespoons of batter into the hot oil. Cook no more than 4 fritters at a time to avoid cooling the oil, which causes the fritters to absorb more oil than necessary.
4. 4 Cook fritters in the hot oil for 1 1/2 to 2 minutes. Turn over and cook until both sides are golden brown, about 1 minute more. Lift from the oil and place on a paper towel to drain. Continue with remaining batter.

By sanna_maki

Ingredients

• ✓ creamed corn
• whole kernel corn
• egg
• half-and-half
• heavy cream
• all-purpose flour
• cornmeal
• white sugar
• butter
• salt
• black pepper

Instructions

1. 1 Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
2. 2 Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

By REYNOLD

Ingredients

• ✓ creamed corn
• egg
• milk
• butter
• flour
• sugar
• black pepper
• celery salt
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together eggs and milk in a large bowl until combined. Blend in corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder, and garlic powder until well combined. Transfer to a glass pie plate.
3. 3 Bake in the preheated oven until the top is golden and bubbly, 45 to 60 minutes. Allow to cool for 10 minutes before serving.

By TAMARA HERSOM

Ingredients

• ✓ creamed corn
• pumpkin
• milk
• chicken broth
• apple cider
• water
• butter
• mace
• salt
• pepper
• corn

Instructions

1. 1 Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
2. 2 Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

By KCFOXY

Ingredients

• ✓ creamed corn
• butter
• onion
• green bell pepper
• pimento pepper
• corn muffin mix
• green chile
• corn
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter in a large skillet over medium heat. Add onion, bell pepper, and pimento peppers; sauté until tender, about 5 minutes.
3. 3 Combine corn muffin mix, chiles, whole corn, creamed corn, and eggs in a large bowl; stir in onion mixture.
4. 4 Pour into the prepared baking pan.
5. 5 Spoon sour cream on top of mixture; cover with cheese.
6. 6 Bake in the preheated oven until casserole is lightly brown and firm, about 45 minutes.

By Janice Anderson

Ingredients

• ✓ creamed corn
• russet potato
• bacon
• onion
• crab meat
• parsley
• butter
• all-purpose flour
• white wine
• chicken bouillon
• milk
• salt
• pepper

Instructions

1. 1 Wrap potato cubes in plastic wrap; microwave on high for 30 seconds. Set aside.
2. 2 Cook bacon in a large skillet over medium heat until browned, 7 to 10 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in crab meat and parsley flakes. Remove from the heat.
3. 3 While the bacon is cooking, melt butter in a large stockpot over low heat. Whisk in flour until mixture becomes creamy and takes on an eggshell color. Continue to cook and stir for 3 more minutes. Stir in wine.
4. 4 Dissolve chicken bouillon in milk; whisk mixture into the stockpot until no lumps remain. Cook until creamy and heated through. Stir in bacon-crab mixture, potatoes, and creamed corn; season with salt and pepper. Simmer for 10 minutes.

By R Estes

Ingredients

• ✓ creamed corn
• vegetable oil
• onion
• celery
• salt
• black pepper
• sweet corn
• saltine cracker
• egg
• milk
• butter
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
3. 3 Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

By HJP

Ingredients

• ✓ creamed corn
• butter
• onion
• celery
• garlic powder
• chicken broth
• potato
• carrot
• salt
• black pepper
• dill weed
• salmon
• evaporated milk
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender.
3. 3 Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
4. 4 Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.

By KENULIA

Ingredients

• ✓ creamed corn
• olive oil
• onion
• red potato
• ham
• heavy cream
• corn kernel
• milk
• water
• chicken bouillon
• garlic powder
• onion powder
• ginger
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat; add onion and cook until translucent, 5 to 10 minutes. Add potatoes and ham; cook and stir until ham is heated through, about 5 minutes.
2. 2 Stir in whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger. Increase the heat to medium-high and cook until potatoes are softened, 30 to 45 minutes. Season to taste with salt and pepper.

By odycal

Ingredients

• ✓ creamed corn
• black pepper
• salt
• creole seasoning
• liquid shrimp and crab boil seasoning
• parsley
• half-and-half
• shrimp
• corn
• water
• cream of celery soup
• cream of mushroom soup
• orange bell pepper
• celery
• green onion
• onion
• butter

Instructions

1. 1 Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
2. 2 Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
3. 3 Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

By Kristy

Ingredients

• ✓ creamed corn
• black pepper
• salt
• corn
• ginger
• red wine vinegar
• soy sauce
• red pepper flakes
• coriander
• brown sugar
• cream
• vegetable stock
• garlic
• sweet onion
• celery
• carrot
• butter
• sweet potato

Instructions

1. 1 Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
2. 2 Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
3. 3 Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
4. 4 Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
5. 5 Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
6. 6 Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

By Ashley Rose

Ingredients

• ✓ creamed corn
• cilantro
• egg
• green chile
• chicken broth
• bolillo roll
• cornbread
• garlic powder
• sage
• oregano
• cayenne pepper
• black pepper
• chili powder
• cumin
• salt
• poultry seasoning
• onion
• pork sausage
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
2. 2 Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
3. 3 Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
4. 4 Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
5. 5 Transfer stuffing mixture to the prepared baking dish. Cover with foil.
6. 6 Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.

By SunnyDaysNora

Ingredients

• ✓ creamed corn
• margarine
• corn
• cornbread mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish.
3. 3 Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

By Jessica

Ingredients

• ✓ creamed corn
• whole kernel corn
• white sugar
• all-purpose flour
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, creamed corn, sugar, flour, milk, and eggs. Mix well. Pour mixture into a soufflé dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of soufflé comes out clean, about 1 to 1 1/2 hours.

By MPORIS

Ingredients

• ✓ creamed corn
• ham
• potato
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a 2 quart casserole dish and top with corn. Heat in preheated oven 10 minutes. Remove and top with mashed potatoes. Heat in oven for 20 more minutes, then remove.
3. 3 Turn oven to "broil" setting. Dot potatoes with butter or margarine, then place pie under broiler just until golden brown on top, about 3 minutes. Serve immediately.

By Emtmom

Ingredients

• ✓ creamed corn
• potato
• carrot
• onion
• celery seed
• black pepper
• vegetable broth
• processed cheese sauce

Instructions

1. 1 In a slow cooker, combine corn, potatoes, carrots, onion, celery seeds and pepper. Add broth and cover, cook on low 8 to 10 hours.
2. 2 Stir in cheese and cook 30 to 60 minutes or until cheese is melted and blended with vegetables.

By CORWYNN DARKHOLME

Ingredients

• ✓ creamed corn
• butter
• all-purpose flour
• sugar
• egg
• corn

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 2-quart baking dish.
3. 3 Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.
4. 4 Bake in the preheated oven until top is browned, about 1 hour.

By Mom T

Ingredients

• ✓ creamed corn
• cornmeal
• buttermilk
• egg
• butter
• all-purpose flour
• sugar
• salt
• baking powder
• baking soda

Instructions

1. 1 Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
2. 2 Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
3. 3 Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
4. 4 Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
5. 5 Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ creamed corn
• corn
• sour cream
• butter
• egg
• all-purpose flour
• cornmeal
• sugar
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
2. 2 Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl.
3. 3 Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish.
4. 4 Bake in the preheated oven until the top is golden brown, about 45 minutes.

By stesta86