![]() ![]() 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. ![]() 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. Firstly, mix the Jiffy Cornbread mix, eggs, and 2/3 cup of milk and spread it into the bottom of a greased 9 x 13 casserole dish. 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. 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. Pour the mixture into the prepared baking dish and use a spatula to smooth the top. Stir in the cream-style corn and corn kernels, followed by the salt and corn muffin mix. (The exact time will depend on the pan you use so watch it closely. Then gently drag a knife through the mixture to swirl together. packages of Jiffy cornbread mix 1 - 14.75 oz. Dollop the sour cream evenly over the top. CORN PUDDING MUFFINS Serves: 24 Muffins and Plus 12 Mini Muffins INGREDIENTS: 2 - 8.5 oz. Bake until lightly browned and set in the center. In a large casserole dish, add the melted butter, Jiffy mix, both cans of corn, egg and half the cheddar cheese (1 cup). No one wants dry corn casserole, so the sour cream is crucial here, you’ll see. In a large bowl, whisk together the melted butter, eggs, and sour cream. This casserole will take about 60-70 minutes to bake if using a square 9×9 baking dish or 45-50 minutes in a 9×13 baking pan. 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. Add the butter and both types of corn to 1 1/2 quart casserole dish, or a 12-inch cast iron pan. ![]()
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