Type what you have

Ingredients

• ✓ cream-style corn
• coconut milk
• rice flour
• sugar

Instructions

1. 1 Mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. Stir frequently while cooking until thick, about 30 minutes. Pour into a serving platter with ridges, or a tray, and let cool completely before serving.

By lola

Ingredients

• ✓ cream-style corn
• brown sugar
• white sugar
• egg
• vegetable oil
• baking powder
• all-purpose flour
• baking soda
• salt
• cinnamon
• raisin
• walnut

Instructions

1. 1 Stir together flour, baking powder, baking soda, cinnamon, and salt.
2. 2 In a mixing bowl, combine corn and sugars. Beat in eggs and oil till well blended. Mix flour mixture into batter. Stir in raisins and nuts. Pour batter into greased 9 x 13 inch pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or till cake tests done. Cool.

By lois

Ingredients

• ✓ cream-style corn
• coconut milk
• white sugar
• cornstarch
• coconut milk
• corn kernel

Instructions

1. 1 Gather ingredients.
2. 2 To make the latik: Bring coconut milk to a boil in a large nonstick skillet over high heat. Continue to boil, stirring occasionally, until oil begins to separate from the milk, about 5 minutes.
3. 3 Reduce heat to medium. Continue to cook, scraping the bottom of the skillet regularly with a heatproof spatula until only golden brown residue and oil is left, about 15 minutes. It will look a bit like ground meat, this is normal.
4. 4 Strain mixture to separate coconut solids from the oil. The coconut solids are the latik and will be served with the pudding. Reserve the oil for another use. Cover and chill the latik until serving time.
5. 5 Line an 8-inch square baking pan with parchment paper, extending the paper up two sides of the pan. Set aside.
6. 6 To make the pudding: Whisk sugar and cornstarch together in a medium saucepan.
7. 7 Stir in coconut cream, cream-style corn, and corn kernels, if using. Bring to a boil over high heat, stirring constantly, about 5 minutes. Reduce heat to medium. Continue to cook and stir until mixture is thick and bubbly, 2 minutes.
8. 8 Pour corn mixture into the prepared pan. Cover and refrigerate until chilled, at least 2 hours or up to 24 hours before serving.
9. 9 Invert pudding carefully onto a serving plate. Remove parchment and discard. Cut into 12 slices. Remove latik from the refrigerator. Chop finely, if desired. Sprinkle latik over each slice.

By laarni

Ingredients

• ✓ cream-style corn
• ground beef
• corn niblet
• american cheese
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Stir cream-style corn and corn niblets together in a saucepan over medium heat; cook and stir until heated through, 5 to 10 minutes.
4. 4 Spread ground beef out in the bottom of a casserole dish. Top with 8 slices American cheese, corn mixture, remaining cheese slices, and mashed potatoes, respectively.
5. 5 Bake in the preheated oven until corn mixture bubbles along the edges of the dish, about 30 minutes. Cool briefly before slicing.

By mrsoofie

Ingredients

• ✓ cream-style corn
• egg
• brown sugar
• corn muffin mix

Instructions

1. 1 Gather all ingredients and preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups.
2. 2 Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy.
3. 3 Fill muffin cups 2/3 full.
4. 4 Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

By Marcy

Ingredients

• ✓ cream-style corn
• butter
• flour
• egg
• cayenne pepper
• cream of tartar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess.
2. 2 Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth.
3. 3 Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated.
4. 4 Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish.
5. 5 Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.

By patriciafulda

Ingredients

• ✓ cream-style corn
• broccoli floret
• egg
• salt
• black pepper
• butter
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
3. 3 Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
4. 4 Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

By Debi

Ingredients

• ✓ cream-style corn
• spinach
• egg
• sour cream
• margarine
• corn muffin mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2. 2 In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
3. 3 Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

By suzanne

Ingredients

• ✓ cream-style corn
• whole kernel corn
• corn bread mix
• margarine
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, and cornbread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into corn mixture until smooth. Pour into an 8-inch square baking dish.
3. 3 Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

By 4LEENER

Ingredients

• ✓ cream-style corn
• corn
• cream cheese
• butter
• cornbread mix
• cauliflower
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

By Emily M Bare

Ingredients

• ✓ cream-style corn
• self-rising cornmeal
• egg
• milk
• monterey jack cheese
• green chile pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. 2 Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
3. 3 Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

By Bea

Ingredients

• ✓ cream-style corn
• sour cream
• butter
• egg
• corn
• cheddar cheese
• onion
• green chile
• corn muffin mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Mix cream-style corn, sour cream, melted butter, and eggs together in a large bowl until well combined. Stir in whole-kernel corn, Cheddar, onion, and chiles. Stir in corn muffin mix until just moistened.
3. 3 Bake in the preheated oven for until a knife inserted in the center comes out clean and the top is golden, about 75 minutes. Let stand for 5 minutes before serving.

By Polly Woodard

Ingredients

• ✓ cream-style corn
• corn
• cheddar cheese
• egg
• butter
• all-purpose flour
• bell pepper
• white sugar
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
2. 2 Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.

By Jeff Harrell

Ingredients

• ✓ cream-style corn
• butter
• saltine cracker
• oyster
• heavy cream
• worcestershire sauce

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
2. 2 In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
3. 3 Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
4. 4 Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.

By Becky Pearl

Ingredients

• ✓ cream-style corn
• corn
• spaghetti
• cheddar cheese
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine whole kernel corn, cream-style corn, broken spaghetti, Cheddar cheese, and margarine in a 1 1/2-quart casserole dish.
3. 3 Bake in the preheated oven until spaghetti is cooked and tender, 20 to 25 minutes.

By Molly

Ingredients

• ✓ cream-style corn
• butter
• cream cheese
• corn
• corn muffin mix
• egg
• cheddar cheese

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
3. 3 Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
4. 4 Bake 45 to 50 min. or until knife inserted in center comes out clean.

By Philadelphia

Ingredients

• ✓ cream-style corn
• egg
• margarine
• white sugar
• corn
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
2. 2 Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

By Jacquita

Ingredients

• ✓ cream-style corn
• saltine cracker
• butter
• egg
• paprika
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish.
3. 3 Combine creamed corn, 1/2 cup cracker crumbs, 1/4 cup melted butter, and eggs in a large bowl; mix well.
4. 4 Pour mixture into the prepared dish.
5. 5 Mix remaining 1/2 cup cracker crumbs and remaining 1/4 cup melted butter with paprika and pepper in a small bowl. Sprinkle crumb topping over casserole.
6. 6 Bake in the preheated oven until crumb topping is golden brown and the filling is bubbling along the edges, 30 to 40 minutes.

By Cali

Ingredients

• ✓ cream-style corn
• butter
• onion
• cornbread mix
• milk
• hot pepper sauce
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray one 10x10 inch pan with non-stick cooking spray.
2. 2 ina medium skillet, saute onions in butter over medium heat until soft; set aside.
3. 3 In a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
4. 4 Pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
5. 5 Bake for 25 to 30 minutes, cover for last 15 minutes.

By Renee Palfenier

Ingredients

• ✓ cream-style corn
• butter
• white sugar
• egg
• sour cream
• cornbread mix
• milk
• corn

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart casserole dish.
2. 2 Beat butter and sugar together using a hand mixer until creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream. Alternate adding in corn bread mix and milk; beat well after each addition. Fold in corn kernels and cream-style corn. Pour mixture into the prepared dish.
3. 3 Bake in the preheated oven until pudding is set and light brown in color, 45 to 50 minutes.

By Debbie Z

Ingredients

• ✓ cream-style corn
• pork sausage
• onion
• buttermilk self-rising cornmeal mix
• sour cream
• milk
• vegetable oil
• egg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 10-inch oven-proof skillet.
2. 2 Cook sausage and onion in a separate skillet over medium heat until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes; drain well.
3. 3 Mix corn, cornmeal mix, sour cream, milk, oil, and eggs together in a large bowl; pour 1/2 of the mixture into the prepared skillet. Sprinkle with sausage mixture and Cheddar, then pour remaining cornmeal mixture over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let stand 10 minutes before serving.

By Debbie Rowe

Ingredients

• ✓ cream-style corn
• whole kernel corn
• egg
• cornbread mix
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
3. 3 Bake in preheated oven for 30 minutes, until golden brown.

By HOBOLTH4

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
2. 2 Combine corn, cream-style corn, eggs, sugar, flour, and milk in a large bowl. Mix until well combined. Pour into prepared baking dish.
3. 3 Bake in the preheated oven until set and golden brown around the edges, about 1 to 1½ hours.

By Mary Poris

Ingredients

• ✓ cream-style corn
• potato
• ground beef
• onion
• green bell pepper
• margarine
• milk
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
3. 3 Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
4. 4 Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
5. 5 Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

By PHEBES

Ingredients

• ✓ cream-style corn
• corn
• sugar
• egg
• butter
• buttery round cracker

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about 1/2 of the crushed crackers into the corn mixture.
3. 3 Sprinkle remaining crushed crackers over the top of the mixture and drizzle with remaining butter.
4. 4 Bake in preheated oven until beginning to brown, 25 to 30 minutes.

By EARTHLYCHARM

Ingredients

• ✓ cream-style corn
• pork sausage
• potato
• corn
• onion
• macaroni
• processed cheese food
• salt
• pepper

Instructions

1. 1 Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
2. 2 Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
3. 3 When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving

By Tosha Fields

Ingredients

• ✓ cream-style corn
• corn
• sour cream
• corn muffin mix
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
2. 2 In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.

By LOVE2COOK2

Ingredients

• ✓ cream-style corn
• vegetable oil
• yellow cornmeal
• buttermilk
• sour cream
• greek yogurt
• egg
• salt
• red chile pepper
• butter

Instructions

1. 1 Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
3. 3 Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.

By Mary Ann

Ingredients

• ✓ cream-style corn
• all-purpose flour
• sugar
• cornmeal
• baking powder
• salt
• egg
• applesauce
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
2. 2 Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Bob Manasco

Ingredients

• ✓ cream-style corn
• chicken thigh
• water
• potato
• tomato
• onion
• chili powder
• salt
• black pepper

Instructions

1. 1 Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
3. 3 Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
4. 4 Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

By Kariz0rz