Robin Hood Corn Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Steps:

• 1. Cook 1/2 cup dry rice (this will make 1 cup) Set aside.
• 2. Cut fresh (raw) corn from the cob. Set aside
• 3. Fry bacon till crisp. Retain bacon fat. Crumble bacon and set aside.
• 4. Saute onion in bacon fat till tender. Add butter and cut corn. Saute for 10 min. or till caramelized.
• 5. Add cream cheese and 1 cup milk. Heat until cheese melts. Add cooked rice. Season to taste with salt and pepper. Cool for about 15 min.
• 6. Beat 2 eggs with remaining 1/2 cup milk. Add to mixture. Add shredded cheddar. Mix well. Pour into buttered casserole dish.
• 7. Top with crumbled bacon. Bake for 30 min. at 350 degrees

Steps:

• Heat oven to 375ºF.
• Mix muffin mix, creamed corn and sour cream in large bowl until blended. Add melted butter; mix well. Stir in peppers.
• Spoon into 13x9-inch pan sprayed with cooking spray.
• Bake 55 min. to 1 hour or until golden brown. Cool 5 min. before serving.