6703 corn bake Recipes

eggs, beaten, corn, baked, butter, cream, boneless chicken, boiled, salt, ground mace, black pepper, tomato, slices de-seeded,to garnish, carrots, sliced,to garnish

whole kernel corn, cream-style corn, eggs, slightly beaten, margarine, melted, sour cream, corn muffin mix, shredded cheddar cheese

pasta, creamed corn, canned corn kernels, onion, butter, cheese

margarine, chopped onion, chopped green pepper, all-purpose flour, canned corn niblets, milk, salt, pepper, egg, margarine, melted, crushed cracker crumb, almonds

flour, cornmeal, cream-style corn, baking powder, salt, egg yolks, milk, cooking oil, egg whites

king arthur unbleached all-purpose flour, cornmeal, sugar, salt, baking soda, egg, reduced-fat sour cream, unsweetened applesauce, butter, melted, whole kernel corn, undrained, cream-style corn

baked corn tortilla chips, baked corn tortilla chips, cheese, light sour cream, guacamole, mixed salad greens, tomato, black olives

corn muffin mix, whole kernel corn, drained, cream-style corn, sour cream, butter, softened, egg

margarine, melted, eggs, beaten, corn muffin mix, whole kernel corn undrained, creamed corn, sour cream

corn or 2-9oz package of frozen, evaporated milk, egg, chopped onions, salt, shredded swiss cheese(divided into 3/4 cup and 1/4 cup), soft bread crumbs, melted butter

corn (16 oz bag frozen ), evaporated milk, onions, chopped, salt, pepper, swiss cheese, grated, cracker crumb, melted butter

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

corn and chile bread, ears corn, olive oil plus 2 tbsp, salt, freshly ground black pepper, egg whites, buttermilk, unbleached white flour, baking powder, granulated sugar, salt, yellow cornmeal, poblano pepper seeded and minced, minced pickled jalapenos, chopped cilantro, scallions finely chopped

corned beef brisket, onion, quartered, russet potatoes, peeled and quartered, outer leaves from a savoy cabbage, egg, beaten, salt, chopped fresh parsley, divided, mustard , for serving, an easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. if using this substitution, simply omit the onion, cover the potatoes with salted water in a large pot and bring to a boil. add about 1 1/4 lb sliced, precooked corned beef and simmer until potatoes are tender; the resulting broth is flavorful enough to pour over the cabbage rolls for baking. follow the recipe as directed to finish the potato filling, roughly chop the sliced corned beef and you re ready to assemble the rolls.

baked creamed corn, melt 1 stick butter, add 3 tbsp. flour, add 2 cups half and half, sugar, salt, pepper, add 2 lb. frozen (thawed) white or shoepeg corn, stir together corn and cream mixture. bake uncovered at 350 degrees for 1 hour., um um good (but not dietetic!)

fresh corn kernels, cream-style corn, corn muffin mix, soymilk, lemon juice, light butter, melted, fresh ground pepper

creamed corn, corn, drained, sour cream or 1 cup low-fat, unsalted butter, melted (1 stick), jiffy brand corn muffin mix, eggs, lightly beaten

jiffy corn muffin mix - 8.5 oz box, creamed corn - 15 oz, kernal corn - drained, butter = 1 stick, eggs - slightly beaten