I am desperate to find ways to use cream-style canned corn. I found a good sale, but there must be a way to use creamed corn besides “open can, heat and serve.” I have tried it in pancake batter and that works well, but now what else? I would sure appreciate any ideas.
Keep Your Angel On Your Shoulder,
As Always, Linda C.
Here are a few recipes you can make using cream-style corn:
1 (15 oz.) can cream style corn
1 (10 oz.) can whole kernel corn
3 eggs, beaten
1 (8 oz.) box corn muffin mix
1/2 cup margarine
1 green onion, chopped
1/4-1/2 cup green pepper, chopped
1 cup sour cream
Mix the first 4 ingredients. Saute onion and pepper in margarine. Add to corn mixture. Salt and pepper to taste. Pour into a 2 quart casserole dish, spread with sour cream and sprinkle with cheese. Bake at 350° about 1 hour, until center is set.
1 cup cream style corn
2 eggs, beaten
1/2 cup milk
1/4 cup green pepper, chopped
1 cup ham, chopped
Salt and pepper
Stir everything together and bake at 350° until firm.
You can top this corn pudding dish with maple syrup and a dollop of whipped cream and serve as a dessert or even for breakfast.
1 pkg. real egg custard (can be found at your grocery store by the pudding)
1 cup milk
1 can creamed corn
1 Tbsp. butter, cut into dots
Mix custard and milk. Stir in corn and butter. Bake in 1 quart casserole dish for 1 hour.
photo by: dyanna