![]() ![]() You name it, this jiffy corn casserole will go swimmingly with it. Pour batter into the prepared slow cooker. ![]() Spray 4-quart casserole crock pot with nonstick cooking spray. Preheat your oven to 350☏ (175☌) and butter an 8x8 inch baking dish. Creamy chicken skillet? Sign us up for that with a side of this. In a large mixing bowl combine all of the ingredients. Barbecue ribs? Uhh, yeah, this corn casserole is an awesome choice. At the end of the day, this is a dish that is suitable for any occasion and goes with just about any main course out there. Thank the heavens, ‘cause it is delicious this way. It ends up being similar to a spoon bread, but the corn – particularly the creamed corn – keeps this a little on the thicker, denser side of things and makes it less likely to dry out. Oh man, we’re practically drooling just thinking about it.Įven though there’s cornbread mix in this, don’t expect it to cook or taste bready. The finished product is piping hot with sweet bites of corn and yummy pockets of sour cream. When cooking for myself, I sometimes forget to buy sour cream and substitute buttermilk and to make it less fattening, I eliminate the butter. You mix together your cornbread mix, butter, corn(s), egg and half of the cheddar cheese (all of which can happen in the same casserole dish you’ll end up baking it in), then you drop your sour cream down in dollops and swirl it all together. Bake at 350☏ for 15-20 minutes or until heated through. Transfer the ingredients to a greased 8x8 dish. Once the butter and cream cheese is melted, incorporate them into the bowl. In a separate bowl, combine the eggs, jiffy corn mix, corn, cheese and milk. Reheat Before Serving - To reheat, allow the casserole dish to sit at room temperature for 30-60 minutes. In a skillet, melt your butter and cream cheese, till they are combined. Cover with plastic wrap and refrigerate up to 2 days. No one wants dry corn casserole, so the sour cream is crucial here, you’ll see. Make Ahead - To make ahead, baked as directed and cool completely. Since this recipe is a corn casserole made without. Along with the cornbread mix, we’ve got two cans of corn in there (one normal kernels, one cream-style), so it really is jam-packed with fresh flavors, then egg and plenty of cheddar cheese, plus, sour cream, which helps keep this from being dry. Corn casserole is traditionally made with creamed corn, corn muffin mix, sour cream, melted butter, and eggs. ![]()
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