Corn And Egg Pots Or What You Will Recipes

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EGG-FREE SWEET CORN CASSEROLE



Egg-Free Sweet Corn Casserole image

A side dish so good, there will never be leftovers. Egg-less for those of us with egg allergies.

Provided by 4LEENER

Categories     Side Dish     Vegetables     Corn

Time 55m

Yield 6

Number Of Ingredients 5

1 (15.25 ounce) can whole kernel corn (such as Del Monte®, drained
1 (15 ounce) can cream-style corn (such as Del Monte®)
1 (7.5 ounce) package corn bread mix (such as Jiffy®)
¼ cup margarine, melted
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
  • Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 53.4 g, Cholesterol 17.6 mg, Fat 19.9 g, Fiber 2.5 g, Protein 7.4 g, SaturatedFat 7.2 g, Sodium 1120.6 mg, Sugar 8.7 g

CORN CASSEROLE I



Corn Casserole I image

This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!

Provided by Polly Woodard

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h30m

Yield 9

Number Of Ingredients 9

2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
¼ cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 ½ cups shredded Cheddar cheese
½ cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 39.3 g, Cholesterol 92.2 mg, Fat 21.1 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 11.5 g, Sodium 1046.7 mg, Sugar 7.1 g

CORN AND EGG POTS - OR WHAT YOU WILL!



Corn and Egg Pots - or What You Will! image

I've posted this recipe for all the children who would just love to prepare this dish to treat you to a weekend brunch. I've left this recipe - from the Simply Great Meals website - in all its simplicity: four ingredients and three steps. And for those of you who have no child willing or available to pamper you, play with the recipe to your heart's content! Substitute the cheese for one more to your liking or for one that's actually in the fridge! Double the bacon! Add finely minced garlic and finely minced onion, a squeeze of lemon and lemon zest, and sprinkle your cooked pot with fresh parsley or basil! And if you're not overly fond of corn, toss that out and substitute it with thin slices of potato, sour cream, chopped baby spinach leaves or sliced mushrooms - or whatever! Most importantly, have fun with this recipe!

Provided by bluemoon downunder

Categories     Breakfast

Time 15m

Yield 4 Corn and Egg Pots, 4 serving(s)

Number Of Ingredients 4

125 g edgell super sweet corn, drained
4 eggs
4 tablespoons grated tasty cheese
1 slice bacon, finely shredded

Steps:

  • Divide the drained Edgell Super Sweet Corn Kernels between 4 x 1/2 cup greased soufflé pots.
  • Break an egg into each pot and sprinkle with cheese and bacon.
  • Place the pots onto a baking tray and bake them in a preheated oven at 200°C for 10 -15 minutes.
  • TIP: Ideal served for breakfast and can be prepared the night before. Serve with toasted bread triangles.

Nutrition Facts : Calories 183.4, Fat 12.6, SaturatedFat 5.5, Cholesterol 230.2, Sodium 209.9, Carbohydrate 6.5, Fiber 0.8, Sugar 1.5, Protein 11.5

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