Seeking recipe to use leftover creamed corn
 

Hello all,
We have a fairly large quantity of creamed corn left over from a family dinner - any ideas what I can use it in? We're not big fans of it as is, and apparently neither were the others.
(I was trying to expand some horizons but there isn't any expanding taking place, the creamed corn wasn't the only non-seller at the dinner)
Any and all ideas welcomed.

Corn fritters, corn soup.
That's all I can think of now.

I just made corn chowder for our dinner tonight as we had a late large lunch at a restaurant with family. I will try to remember to post tomorrow. ;-)

I do a casserole which doesn't particularly use leftover but here it is...

1can corn - undrained
1 can creamed corn
1 pkg of jiffy corn muffin mix
1 stick butter or margarine
2 eggs beaten
1/2 c sour cream

Mix all togher in 2 qt casserole. Bake 350 for 45 min.

I chop up the butter into large chunks and mix in after cooking for a bit. It also takes longer to cook -about 1 hr. Everyone raves about it and requests the recipe.

Enjoy.

I can understand, I am not a fan either.

Some cornbread recipes call for creamed corn.

But truth be told, I would toss it.

I love it in cornbread. Look on cooks.com for ideas. Freeze what you can't use right away (like Tartan said, 1 cup portions are good).

Scalloped Corn: 1 can creamed corn, 2 Tblsp. corn starch, 2 eggs, 1/2 tsp. salt, 1 Tblsp. sugar, 1 cup evaporated milk. Pour into greased oven dish. Bake 375 for 45 to 60 minutes. Can add 1 pkg. frozen chopped broccoli cooked and drained before baking. Also can add 2 Tblsp. melted butter, dash of pepper, minced onion.

Swedish Corn Pudding: Mix 1/2 cup flour with 1/2 cup melted butter. Add 1 can creamed corn, salt to taste and 3 beaten egg yolks. Place in greased oven dish. Add 1 cup milk. Just before it goes in oven, add 3 beaten egg whites. Bake 350 for 1 hour. This needs to sit about 10 or 15 minutes to "set up" before eating.

We love corn chowder with bacon, onion, celery, cubed potatoes, creamed corn, regular corn, evaporated milk and regular milk. I season with salt, pepper, dash of crushed pepper flakes and savory. Chop and fry bacon then remove and sauté veggies. Drain extra fat. Add milks and seasonings and simmer. You can thicken with a little flour slurry in the milk if you want. We don't like thick broth, so I don't.

I add cream corn to my Midwest Chowder which is basically a glorified potato soup. Also used regular corn in my cornmeal muffins but don't see why you can't use the creamed version. If nothing else, freeze it for another time. For myself I love all types of corn versions.