![]() ![]() ![]() Bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set. Pour mixture into the the prepared baking dish. In a medium bowl, whisk together the whole kernel corn, creamed corn, Jiffy cornbread mix, sour cream, and melted butter. Add 10-15 minutes to the cooking time or until the center isn’t jiggly. Yes! You can easily double this by baking it in a 9×13 baking pan. Thaw in the fridge and reheat at 350 for 10-15 minutes. You can also freeze it up to three months. ![]() Make the recipe up to three days ahead of time and reheat on the day of serving. The best thing about this is it’s still great at room temperature. It uses canned corn! This one is also from my cookbook! Enjoy! It’s great with turkey. I can’t say enough about how good this classic recipe is. My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds. Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish. The other 364 days of the year we can worry about calories. I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable? Any way you name it, this corn recipe delicious with just minutes of prep!Ĭan everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie. Some people call this creamed corn casserole, corn pudding, spoon corn, or corn souffle. Corn Casserole is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. ![]()
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