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Corn casserole jiffy with eggs1/20/2024 ![]() Preheat the oven to 350 ☏ and grease an 8 X 8-inching baking pan. Be sure to scroll to the recipe card below for more detailed instructions. This incredibly simple cornbread casserole only takes 15 minutes (or less for the skilled baker) to throw together and pop in the oven. Canned cream-style corn – If you don’t have creamed corn, you can blend together a can of drained sweet corn with 1/3 cup milk.You could also roast or boil corn and remove it from the cob. Canned sweet corn – Be sure to drain the corn.Cold sour cream won’t mix as easily into the batter. Sour cream – Start with room-temperature sour cream.They will mix more smoothly and easily with the other ingredients. Egg – It’s best if the eggs are at room temperature.Have a look at the recipe card below for precise measurements. ![]() Here’s what you’ll need to make cornbread casserole. Add a little sugar or honey for extra sweetness or mix in some bacon, cheese, herbs, and/or jalapenos to create a unique flavor profile that satisfies your taste bud’s desires. I love how easy it is to make this cornbread casserole your own. Whether you’re looking for an easy-to-make side dish to bring to your next holiday hoopla or just something special to accompany a weeknight entree, this is the perfect recipe for you. This cornbread casserole strikes the perfect balance between sweet and savory and has the most gloriously moist yet just the right amount of crumbly texture. No one will be able to tell it’s not completely from scratch. It uses boxed Jiffy corn muffin mix, which takes away so much of the hassle. The filling for this casserole literally comes together in less than 15 minutes.
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