Scalloped Corn and Corn Casserole and Corn Spoon bread recipes for THAN:KSGIVING IDEAS

1 can whole kernel corn, 1 can creamed corn, 1 stick margarine (softened), 1 box Jiffy corn muffin mix, 1 egg, 8 oz light sour cream. Partially drain corn. Mix together and bake at 350 for 45-50 minutes (1 1/2 hrs for double recipe). can (15 oz) whole kernel corn, drained 1 can (15 oz) creamed corn 1 cup sour cream 1/2 cup melted butter Directions Preheat your oven to 350°F (175°C). In a medium-sized mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Stir the ingredients together until well blended. Pour the mixture into a greased 9x9 inch baking dish. Bake for 45-50 minutes, or until the top is golden brown and the casserole is set. Let it cool for a few minutes before serving. SCALLOPED CORN RECIPE 2 large eggs 1 cup 2% milk 2/3 cup crushed saltine cracker crumbs (or butter crackers) 2 cans whole kernel corn, drained (14.5 ounces each) 3 tablespoons salted butter (melted) 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon granulated sugar 1 tablespoon minced onion (freshly grated) Instructions Preheat the oven to 350ºF. Spray an 8x8" baking dish with cooking spray. In a large bowl, whisk the eggs until they are broken up. Add the milk and crushed crackers. Mix well. 2 large eggs, 1 cup 2% milk, 2/3 cup crushed saltine cracker crumbs Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Stir well. 2 cans whole kernel corn, drained, 3 tablespoons salted butter, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tablespoon granulated sugar, 1 tablespoon minced onion Pour the mixture into the prepared pan. Bake for 40 minutes or until the center of the casserole is set and the top is lightly golden brown. Notes