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Full Online Book HomeLearning KitchenVegetables - Corn - Easy Corn Casserole
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Vegetables - Corn -  Easy Corn Casserole Post by :validator Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2214

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Vegetables - Corn - Easy Corn Casserole

1 (17 oz.) can whole-kernel corn, undrained
1 (17 oz.) can cream style corn
1 box Jiffy cornbread mix
1 stick butter, at room temperature
1 (8 oz.) container sour cream
1 egg


Preheat oven to 375° F. Grease a 9- x 9-inch baking dish. Mix all ingredients together and put in baking dish. Bake for 40-55 minutes or until browned and done.
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-------- ------------ -------------------------------- 2 tablespoons butter 1/2 cup minced onions 3 cups of fresh corn, about 6 ears 1 tablespoon chopped garlic 1 jalapeno, stemmed, seeded and chopped 8 ounces grated Cheddar cheese 1/4 to 1/2 cup heavy cream In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10-12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 2 minutes. Season with salt and pepper. Serve with the flauttas. Yields: about 2 1/2 cups.
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4 ears of fresh yellow corn, cut off the cob 4 T. butter 1 tsp sugar salt and pepper to taste 1/2 c. half and half or cream Melt butter over low heat. Add kernels of corn and saute 10 minutes. Add salt and pepper and sugar. Mix well. Add half and half and cook five more minutes. Makes 3 servings.
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