how do you make baked corn?

Question

The kind that you use corn bread mix with?

Answer 1

Baked Corn
Baked Corn

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernal corn, cream-style corn, sour cream,
melted butter or margarine, beaten eggs and corn muffin mix.

Mix well and pour into one 9 x 13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Answer 2

Corn Casserole Souffle

Preparation Time: 15 minutes
Number of Servings: 6-8

Ingredients:

2 small boxes of Jiffy Corn Bread Mix
1 Can of Creamed Corn
1 Can of Whole Kernel Corn, drained
1/2 to 3/4 Cup of Sour Cream
2 eggs, separated and egg whites whipped to form peaks
1/4 Cup of Milk
1 Small yellow onion, finely minced
2 tablespoons melted butter


Directions: Preheat oven to 450. Place a tablespoon of corn oil in an iron skillet. Place skillet in oven. In a medium bowl, quickly combine corn bread mix, onion and corn. Stir in sour cream, butter and a little bit of the milk until a creamy consistency is reached. Be sure to stir until all of the mix is equally wet but batter should be fairly stiff. Next, gently fold in the whipped egg whites. Take care not to over mix the batter at this point. Pour into the greased hot iron skillet or you may also use a muffin tin. Mixture should hiss a bit due to the hot temperature of the pan. Let bake for 20-25 minutes. Check for color of casserole, not too brown. Adjust temperature to 425 degrees. Continue baking until it is firm and has risen uniformly. Check for doneness. Remove, allow to cool slightly and slice into small squares.

Answer 3

I think you mean corn bread casserole...here ya go!


1/2 cup margarine, melted
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 (8.5 ounce) package dry corn bread mix

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine melted margarine, corn, creamed corn and corn bread mix. Transfer to a 9x13 inch baking dish.
Bake in preheated oven for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

Answer 4

this is a great baked corn recipe, its really easy to make and my whole family loves it.

INGREDIENTS
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Answer 5

Take 1 pkg Jiffy cornbread mix & add 1 can cream style corn & 1 can white corn drained well. To that, add 1 egg & a splash of milk, then sprinkle with salt & pepper. Place in baking dish & bake @ 350 for about 35 - 45 minutes, til starting to set.......Yummy!!!

Answer 6

Creamy Baked Corn:

2 to 4 bacon slices
1 tablespoon butter or margarine
2 tablespoons chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup sour cream
1 (16-ounce) package frozen corn, thawed

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Melt butter in hot drippings over medium heat; add onion, and saute until tender.

Whisk in flour and salt until smooth and bubbly. Whisk in sour cream until smooth; cook, whisking often, 3 minutes. Stir in corn, and cook until thoroughly heated. Spoon into a lightly greased 8-inch baking dish; top with crumbled bacon.

Bake at 350° for 15 to 20 minutes or until bubbly.

Yield: Makes 4 to 6 servings