Corn Casserole w/ Corn Muffin Mix

[THOMCOOK]

Someone requested this recipe; I can't remember who nor find the posting, but here it is.

Corn Casserole w/ Corn Muffin Mix

Creamed corn, kernel corn and corn muffin mix all go into this recipe.

Ingredients

1/2 C. butter
3/4 C. green pepper
1/3 C. onion
1 17 oz. can cream style corn
1 17 oz. can whole kernel corn, undrained
3 eggs, well beaten
1 8 1/2 oz. package corn muffin mix
1 C. shredded cheddar cheese

Any of 3 ingredients: green pepper, onion or cheese can be omitted or cut down in quantity to individual's taste. I always use less green pepper and never use the cheese. I also add salt and black pepper to taste, and a squirt or two of cayenne hot pepper sauce.

Directions

Spray 2-qt. casserole with nonstick cooking spray. In a small skillet, melt butter. Add green pepper and onion; sauté until crisp tender. In a large bowl, combine cream style corn, whole kernel corn, eggs and corn muffin mix; blend well. Add onion mixture; mix well. Pour into casserole; sprinkle with cheddar cheese on top. Bake at 350 degrees for 55-65 minutes or until firm and set. Let stand 5 minutes before serving

[THOMCOOK]

I would like to add some other choices here, gleaned from the Allrecipes site:

[u]Baked Corn Casserole [/

"A Southwestern twist on the usual corn casserole."

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
Original recipe yield: 8 servings

INGREDIENTS
1 teaspoon vegetable oil
1/2 cup chopped onion
1/4 cup butter, softened
2 (3 ounce) packages cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Heat oil in a small skillet over medium heat. Saute onion until translucent.
In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

[THOMCOOK]

Another, also from Allrecipes site:

Baked Corn Casserole
SUBMITTED BY: dsmithtexas
"A creamy corn, cream cheese, and onion casserole that's a holiday winner!"

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Original recipe yield: 8 servings

INGREDIENTS
1/4 cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.

[THOMCOOK]

One more:

Baked Corn I
SUBMITTED BY: DEME
"This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals and there is never any left! This is a very easy recipe to prepare."

SERVINGS:
Original recipe yield: 10 to 12 servings

INGREDIENTS
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 cup melted butter
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
Bake for 35 to 45 minutes.

[THOMCOOK]

Last one:

Baked Corn II
SUBMITTED BY: DEME
"This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe."

SERVINGS:
Original recipe yield: 10 servings

INGREDIENTS
1 (15.25 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 cup butter

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together the whole kernel corn, creamed corn, sour cream and egg.
Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
Bake for 40 to 60 minutes or until the top is medium or golden brown.