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Results 111 - 120 of 720 for creamed corn muffins
111. CORN PUDDING
Mix together corn muffin mix, butter and sour cream. Add to the corn. ... NOTE: You can use 2-3 pints of frozen corn in place of the canned corn.
112. CORN CASSEROLE
Butter 9x13 inch baking dish. ... eggs and sour cream. Stir in Jiffy corn mix and then corn. Pour ... dish. Bake 350 degree oven 30 to 40 minutes.
Melt 1 stick butter in an 8"x11" glass dish. Add cream style and whole kernel corn. Add sour cream and cornmeal muffin mix. Stir all together. Bake 40 minutes at 350 degrees.
114. CORN SPOON BREAD
In a bowl, combine eggs, muffin mix, cream-style corn and whole kernel corn, sour ... knife inserted near the center comes out clean. Serves 8.
115. PARTY CORN
Beat eggs. Add sour cream, then the corn and muffin mix. Add butter last. Grease ... Bake at 350°F for 35 to 40 minutes until center is set.
116. SPOON CORN BREAD
Mix sour cream, drained whole kernel corn, creamed corn, melted butter and eggs together. Add corn muffin mix; stir to blend. Bake ... center comes out clean.
117. CORN PUDDING
Melt butter in a 9"x13" baking dish. Mix remaining ingredients and pour over butter. Bake at 350 degrees for 30 minutes.
118. CORN CASSEROLE
Mix all ingredients together and put in flat casserole, uncovered. Bake at 350 degrees for 20 - 30 minutes until brown.
119. CORN CASSEROLE
Mix all ingredients well. Pour into buttered 9 x 13 inch pan. Bake at 350 degrees approximately 1/2 hour.
Combine all ingredients and stir together. Use salt and pepper to taste. Bake in a greased casserole 45-55 minutes in a 350 degree oven.
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