White Corn Casserole Recipes

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir whole kernel corn, cream-style corn, sugar, egg, and about 3/4 of the melted butter together in a casserole dish. Fold about half the crushed crackers into the corn mixture. Sprinkle remaining crushed crackers over the top of the mixture and drizzle with the remaining butter.
• Bake in preheated oven until beginning to brown, 25 to 30 minutes.

Steps:

• Cook bacon until crisp, drain on paper towels and crumble. Saute' the onions in the bacon dripping. Beat eggs slightly and combine with the cream and sugar, then combine the remaining ingredients. Pour into a 2 quart, buttered casserole dish and bake at 300 degrees for 1 hour, or until the corn has risen and slightly browned on top.

Steps:

• 1. I always use an aluminum throw away pan. I put my frozen corn in first and mix my flour really good with the corn. I then add the remainder of the ingredients.
• 2. Stir realy good and bake at 350 for approximately 1 hour. Cook and enjoy. Everyone says it taste like homemade corn.
• 3. I use the aluminum pan because I am usually taking it somewhere else. I just mix it in the aluminum pan.
• 4. While cooking stir the corn every so often.

Steps:

• Slice corn from cobs; set aside.
• In a bowl, mix together the butter and honey; add in flour and egg yolks; stir to blend until smooth.
• Add in milk, stir to blend.
• Stir in corn, salt, and pepper; set aside.
• Whip egg whites until stiff peaks form; fold into corn mixture.
• Transfer mixture to a greased 1 1/2 quart casserole dish.
• Bake in a 350° oven for 45 minutes.