Type what you have

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
• 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
• 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
• 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
• 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
• 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
• corn
• sour cream
• butter
• margarine
• egg
• corn muffin mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix undrained whole-kernel corn, cream-style corn, sour cream, melted butter, beaten eggs, and corn muffin mix in a large bowl until well combined. Pour into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 35 to 45 minutes.

By Rhonda Mellott

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla together in a bowl; pour into a 2-quart casserole dish.
3. 3 Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

By Michelle Bennett

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Combine whole kernel corn, cream-style corn, cornbread mix, sour cream, 3/4 cup Cheddar cheese, onion, and egg in a large bowl. Stir until well blended, then pour into the prepared baking dish.
3. 3 Bake in the preheated oven for 25 minutes. Sprinkle with remaining 1/4 cup Cheddar cheese. Continue baking until cheese is melted, about 10 to 15 minutes. Let casserole stand briefly before serving.

By GLOEGGLER

Ingredients

• ✓ cream-style corn
• egg
• butter
• white sugar
• milk
• cornstarch
• corn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
2. 2 Whisk eggs lightly in a large bowl.
3. 3 Add milk, melted butter, sugar, and cornstarch; whisk until well combined.
4. 4 Stir in drained corn and cream-style corn until fully blended.
5. 5 Pour mixture into the prepared casserole dish.
6. 6 Bake in the preheated oven until golden brown on top, about 1 hour.

By lisa cohen

Ingredients

• ✓ cream-style corn
• ground turkey
• potato
• butter
• salt
• pepper
• tomato soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium-high heat, place the turkey and saute for 5 to 10 minutes, or until browned.
3. 3 Place the sliced potatoes in the bottom of a lightly greased 2-quart casserole dish, cover with butter and season with salt and pepper to taste. Then layer the cream-style corn over the potatoes, top with the browned turkey meat, and then top with the tomato soup.
4. 4 Cover and bake at 350 degrees F (175 degrees C) for 60 minutes.

By Patty Kelleher

Ingredients

• ✓ cream-style corn
• canola oil
• onion
• ground beef
• salt
• black pepper
• potato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole with butter.
2. 2 Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease.
3. 3 Spread cooked ground beef mixture into bottom of the prepared casserole dish; pour cream-style corn over the ground beef in a layer; top with layer of mashed potatoes.
4. 4 Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.

By Alice

Ingredients

• ✓ cream-style corn
• cooking spray
• corn muffin mix
• corn kernel
• plain greek yogurt
• egg
• chicken
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While casserole bakes, toss chicken with barbecue sauce.
5. 5 Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
6. 6 Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

By apk979

Ingredients

• ✓ cream-style corn
• cornmeal
• white sugar
• all-purpose flour
• baking powder
• milk
• butter
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
2. 2 Mix cornmeal, sugar, flour, and baking powder together in a bowl.
3. 3 Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By Bethany Bowers

Ingredients

• ✓ cream-style corn
• bacon
• onion
• potato
• cream of mushroom soup
• milk
• salt
• pepper

Instructions

1. 1 In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

By carol

Ingredients

• ✓ cream-style corn
• bacon
• potato
• onion
• water
• salt
• black pepper
• half-and-half

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large pot over medium-high heat until crisp, 5 to 7 minutes. Drain, leaving bacon and 2 tablespoons grease in the pot.
3. 3 Add potatoes and onion to the pot; cook, stirring occasionally, for 5 minutes. Add corn, water, salt, and pepper; bring to a boil. Reduce the heat to low, cover the pot and simmer, stirring frequently, until potatoes are tender, about 20 minutes.
4. 4 Warm half-and-half in a small saucepan until it bubbles; remove from the heat just before it boils. Mix into chowder.
5. 5 Serve immediately.

By CKINCAID1

Ingredients

• ✓ cream-style corn
• pumpkin
• potato
• salt
• pepper
• garlic powder
• ground beef
• corn

Instructions

1. 1 Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
3. 3 In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
4. 4 Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

By B Jennings

Ingredients

• ✓ cream-style corn
• bacon
• olive oil
• brussels sprout
• salt
• black pepper
• sweet yellow onion
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
2. 2 Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
3. 3 Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
4. 4 Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
5. 5 While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
6. 6 Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.

By Chef Nastay Nate

Ingredients

• ✓ cream-style corn
• potato
• corn
• egg
• milk
• salt
• pepper
• butter
• pie pastry

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and black pepper in a large saucepan over medium heat; simmer for about 15 minutes.
3. 3 Meanwhile, press 1 pie crust into bottom and up sides of a 9-inch pie plate. Pour hot potato-corn mixture into crust; dot with butter. Cover with remaining 1 pie crust; flute edges to seal. Cut a few ventilation slits in top crust. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is browned, about 10 minutes more. Serve hot.

By IMLIZARD

Ingredients

• ✓ cream-style corn
• olive oil
• garlic
• pork chop
• salt
• black pepper
• onion
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
3. 3 Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
4. 4 Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By Barb Pierce Strong

Ingredients

• ✓ cream-style corn
• cornmeal
• clam
• onion
• all-purpose flour
• baking powder
• salt
• sugar
• milk
• vegetable oil

Instructions

1. 1 Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.

By Lisa Romolo-Dos Reis

Ingredients

• ✓ cream-style corn
• egg
• parmesan cheese
• vegetable oil
• white sugar
• garlic
• black pepper
• yellow squash
• biscuit baking mix
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
2. 2 Whisk eggs in a large bowl until smooth; stir in cream-style corn, Parmesan cheese, oil, sugar, garlic, and black pepper. Fold in squash, biscuit mix, and onion; pour into the prepared dish.
3. 3 Bake in the preheated oven until bubbly and lightly browned, 30 to 40 minutes.

By JULIAJOHNSON

Ingredients

• ✓ cream-style corn
• canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• orzo pasta
• salsa
• corn muffin mix
• milk
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley

Ingredients

• ✓ cream-style corn
• cornmeal
• baking soda
• egg
• onion
• corn
• buttermilk
• margarine
• green chili
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Whisk together cornmeal and baking soda in a small bowl; set aside.
3. 3 Beat eggs in a large bowl until smooth; stir in onions, whole kernel corn, cream-style corn, buttermilk, melted margarine, and green chiles until well combined. Mix in 2 cups Cheddar cheese and cornmeal mixture until only slight lumps of cornmeal remain; pour into the prepared baking dish.
4. 4 Bake uncovered in the preheated oven until firm and lightly browned, about 1 hour. Remove casserole from the oven and sprinkle the top with remaining 1 cup Cheddar cheese. Let stand for 15 minutes before serving.

By vanceem

Ingredients

• ✓ cream-style corn
• bacon
• onion
• potato
• water
• milk
• corn
• salt
• black pepper

Instructions

1. 1 Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside.
2. 2 Sauté onion in reserved drippings until tender; add potatoes and water. Cover and simmer until potatoes are tender, 15 to 20 minutes.
3. 3 Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

By Ellen G

Ingredients

• ✓ cream-style corn
• butter
• green bell pepper
• onion
• whole milk
• cream of potato soup
• worcestershire sauce
• ground venison
• black pepper
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
2. 2 Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.

By Lydia Blair

Ingredients

• ✓ cream-style corn
• oil
• pineapple
• cornmeal
• self-rising flour
• cheddar cheese
• onion
• white sugar
• egg
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C).
2. 2 Mix canned corn, pineapple, cornmeal, flour, Cheddar cheese, onion, sugar, eggs, salt, and pepper together in a large bowl.
3. 3 Drop as many teaspoonfuls of batter into the hot oil that the pan will allow; cook until golden brown or until they float to the top, about 5 minutes. Drain on a paper towel-lined plate. Repeat with any remaining batter.

By Denise King

Ingredients

• ✓ cream-style corn
• hash brown potato
• sweet corn
• evaporated milk
• vegetable broth
• sweet onion
• celery
• garlic powder
• chive
• worcestershire sauce
• black pepper

Instructions

1. 1 Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.

By Holyflower93

Ingredients

• ✓ cream-style corn
• tomato
• chicken breast
• pork
• sweet corn
• ketchup
• tomato sauce
• water
• bacon drippings
• barbecue sauce
• worcestershire sauce
• hot sauce
• black pepper

Instructions

1. 1 Combine cream-style corn, tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper in a Dutch oven or stockpot.
2. 2 Simmer, stirring occasionally, over low heat until heated through, 20 to 45 minutes.

By Stacy