8/8/2023 0 Comments Corn casserole recipe jiffy![]() 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. 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. Pour mixture into the greased baking dish. In a large bowl, combine all the ingredients including the cheese (if you are adding it.) Mix to combine. ![]() The finished product is piping hot with sweet bites of corn and yummy pockets of sour cream. Grease an 8 x 8 baking dish with nonstick spray. 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. 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (14-3/4 ounces) cream-style corn 1 package (8-1/2 ounces) cornbread/muffin mix 1 large egg, room. 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. ![]()
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