Swiss Corn Bake Cups Recipes

Steps:

• cook corn in salted water until just tender.
• Drain well.
• Combine corn,milk, egg, onion, salt, pepper, and 3/4 cups of cheese.
• Pour into 10x6 baking dish.
• Combine bread crumbs, melted butter, and 1/4 cup of cheese in bowl.
• Mix together, and sprinkle over top.
• Bake at 350 degrees for 25 minutes.

Steps:

• 1. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn, with onion, according to package directions.) Drain well.
• 2. In a medium bowl, beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into a greased 2-qt. square baking dish.
• 3. Sprinkle remaining 1/4 cup cheese onto corn mixture. Bake, uncovered, in a preheated 350º oven for 30 minutes. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350*.
• Lightly grease 2-quart baking dish; set aside.
• In large bowl stir together egg, corn, milk, onion, salt and pepper.
• Stir in 3/4 cup of the cheese.
• Spoon into prepared baking dish.
• In medium bowl combine bread crumbs, butter and remaining 1/4 cup cheese.
• Sprinkle over corn mixture.
• Bake for 25 to 30 minutes or until golden brown and the center jiggles slightly.
• Let stand for 10 minutes before serving.

Steps:

• Preheat the oven to 350°F Lightly grease a casserole dish; set aside.
• In a bowl, combine thawed corn, chopped scallions, shredded Swiss cheese, flour, pepper and salt. Mix well.
• Stir in the evaporated milk.
• In a separate bowl, beat the egg whites until stiff. Fold in the corn mixture.
• Pour the corn mixture into the prepared casserole dish.
• Mix the 2 tbsp melted butter with the crushed cracker crumbs; sprinkle over the corn casserole mixture.
• Bake at 350°F for about 30 minutes or until a bit golden.

Steps:

• Directions 1. Preheat oven to 375 degrees F. Grease six 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well. 2. In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk, garlic salt, and pepper. Stir in 3/4 cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a 15x10x1-inch baking pan. 3. Sprinkle remaining 1/4 cup cheese over corn mixture. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 6 side-dish servings.