|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
81 - 90 of 683 for corn muffins creamed corn
Saute onion and pepper in butter. Fold corn into beaten eggs. ... Spread with sour cream and cheese and ... oven, cover for a few minutes before serving.
Preheat oven to ... Mix eggs. Add corn muffin mix and the ... from center. Variations: Mix in sauteed onions, green peppers. Sprinkle Cheddar cheese on top.
Mix together eggs and cream cheese. Add Jiffy corn muffin mix, mixing well. ... with non stick spray; pour in mixture and drizzle with the melted butter.
Mix Jiffy muffin mix with 1 can regular corn, then the creamy corn, then sour cream, then the ... oven for 45 minutes at 350 degrees. Cool it, then slice.
Saute butter, green ... quart casserole, combine corn muffin mix, both corns ... together the sour cream and Cheddar cheese. ... degrees for 1 to 1 1/2 hours.
Do not drain corn. Mix all ... cheese. Bake at 350 degrees for 1 hour or until lightly browned. Sprinkle with cheese and return to oven until lightly browned.
Saute onion and ... both cans of corn, eggs and muffin mix. Pour into a ... casserole and top with grated cheese. Bake at 350 degrees for 40-45 minutes.
Mix together and ... at 350 degrees for 45 minutes to 1 hour. Test for doneness by inserting knife blade in center, if it comes out clean, corn is done.
Heat oven to 400 degrees. Combine muffin mix, cornmeal, and ... bowl stir together corn, oil, and ... Put in muffin pan with liners. Baker 20-25 minutes.
Grease casserole pan, 13"x9" with butter. Combine creamed corn, kernel corn and corn muffin mix. Add sour cream and eggs. Add ... soft. It's a vegetable.
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