Type what you have

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Stir together whole kernel corn, cream-style corn, muffin mix, sour cream, melted butter, jalapeño peppers, and salt in a large bowl until combined. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By ALMOSTEXACTLY

Ingredients

• ✓ cream-style corn
• butter
• sugar
• egg
• green chile pepper
• monterey jack cheese
• cheddar cheese
• all-purpose flour
• cornmeal
• baking powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Beat together butter and sugar in a large bowl.
3. 3 Beat in eggs one at a time.
4. 4 Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
5. 5 Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
6. 6 Pour batter into the prepared pan.
7. 7 Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

By Judy Spence

Ingredients

• ✓ cream-style corn
• cornmeal
• baking powder
• salt
• sour cream
• egg
• onion
• vegetable oil
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.
2. 2 Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.
3. 3 Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
4. 4 Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.

By MAIL8D

Ingredients

• ✓ cream-style corn
• egg
• buttermilk
• corn oil
• cheddar cheese
• onion
• jalapeno pepper
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Ingredients

• ✓ cream-style corn
• butter
• onion
• garlic
• corn
• egg substitute
• salt
• cornbread mix
• chicken breast
• sour cream
• mushroom
• green chile pepper
• salt
• black pepper
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Make crust: Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes. Remove from heat and set aside.
3. 3 Combine corn, cream-style corn, egg substitute, and salt in a large bowl. Beat in corn bread mix. Fold in cooked onion mixture until evenly distributed. Pour into the prepared baking dish.
4. 4 Make topping: Combine chicken, sour cream, mushrooms, green chiles, salt, and pepper in a medium bowl. Spoon over corn mixture to within 1 inch from the edge. Sprinkle cheese evenly over the top.
5. 5 Bake in the preheated oven until edges are golden brown, 35 to 40 minutes.

By THEO72

Ingredients

• ✓ cream-style corn
• cheddar cheese
• chili powder
• black pepper
• salt
• processed cheese food
• green chile pepper
• green chile pepper
• tomato
• corn
• corn
• yellow onion
• green bell pepper
• garlic
• chicken broth
• long-grain white rice
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
2. 2 In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
3. 3 In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
4. 4 Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

By MAHooper

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
• 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
• 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
• 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
• 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

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x12-inch casserole dish.
2. 2 Combine cream corn, niblet corn, cornbread mix, sour cream, butter, and eggs, in a large bowl. Pour into the prepared casserole dish.
3. 3 Bake in the preheated oven until lightly brown, about 30 minutes.
4. 4 Sprinkle cheese over top; continue baking until center is firm, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ cream-style corn
• all-purpose flour
• baking powder
• salt
• black pepper
• egg
• milk
• corn
• lard
• cooking fat

Instructions

1. 1 In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
2. 2 Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.

By SEAN BICKFORD

Ingredients

• ✓ cream-style corn
• ground beef
• egg
• corn bread mix
• sweet corn
• sour cream
• butter
• cheddar cheese
• green chile
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
4. 4 Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

By nana3z