You name it, this jiffy corn casserole will go swimmingly with it. Creamy chicken skillet? Sign us up for that with a side of this. In a large mixing bowl, combine the creamed corn, Jiffy cornbread mix, sour cream, butter, dijon, and pepper together with an electric mixer. Barbecue ribs? Uhh, yeah, this corn casserole is an awesome choice. Ingredients cup butter, melted and cooled 2 large eggs 1 (8.5 ounce) package dry corn bread mix 1 (15 ounce) whole kernel corn, drained 1 (14. 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. Bake for another 20 to 25 minutes or until the corn casserole is golden brown. Bake for 20 minutes and then remove the lid. Pour the mixture into the greased baking dish and cover it with the lid. Add the corn muffin and gently mix just until well-combined. Thank the heavens, ‘cause it is delicious this way. In a large bowl, stir together the two cans of corn, sour cream, and butter. Pour into prepared baking dish and bake for 45-50 minutes, until lightly browned. In a large bowl, combine muffin mix with corns, sour cream, melted butter, and one egg. 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. Spray a 2 quart baking dish with non-stick cooking spray. 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. 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. No one wants dry corn casserole, so the sour cream is crucial here, you’ll see. Open the can of corn, drain completely and add it to a medium/large bowl. Taste before seasoning: Were not going to debate the need for sugar (or not) in cornbread on this recipe page, but if you like a sweeter cornbread, you may want a sweeter cornbread casserole. ![]() If you mix too much, the final casserole could be dry and stiff. 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. Dont overmix: Stir the ingredients until just combined.
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