You can omit this if you don't like it sweeter. ![]() Bake for 45 minutes, or until corn casserole has set in the middle and edges of the casserole are browned. Transfer to a baking dish that that been coated with cooking spray. Stir with a wooden spoon until well combined. Sugar - I have added sugar, just to give a little more sweetness. In a large bowl mix together the corn, creamed corn, and sour cream.Add the melted butter, jiffy corn muffin mix, and cheese.Fresh Corn - Same as above, substitute 4 cups.Frozen Corn - Instead of canned corn you could use frozen.Pepper Jack Cheese - instead of the cheddar for more heat.Green Chili - add a small 4oz can of green chilies for another flavor profile.Cream Cheese - instead of sour cream, or just substitute some.If you don't have that layer soaking up the condensation then it'll drip into the middle of the casserole while cooking. Hint: Place paper towels (or a fabric kitchen towel) on the top before the lid - it really helps keep moisture off the top of the corn casserole. Step 5: Cook on high for about 2-½ hours or low for about 4 hours.Step 4: Cover with several layers of paper towels and place lid to secure.Step 3: Pour batter into a greased crock pot.Step 2: Add the Jiffy mix and the remaining ingredients to the bowl and stir well until completely combined.Step 1: In a large bowl mix the eggs and creamed corn. ![]()
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