Leftovers should be refrigerated in an airtight container. Your cheesy creamed corn casserole will be slightly thicker and tangier.Ī fun variation of this recipe is cowboy cornbread casserole, which is this in a main dish! FAQS How do I store leftovers? In a pinch you can substitute cream cheese for the sour cream.Be sure to really spray down the bottom and sides with a nonstick spray. Make it in your slow cooker or crock pot.Use Monterey Jack cheese in place of the cheddar.If you like, you can call it corn soufflé if you want to impress your family (wink, wink!) Or, if that scares your family, you can call it the more approachable Jiffy cornbread casserole.You will need to add about 15 minutes to the cook time You can be assemble this ahead of time and refrigerate.Use frozen corn instead of canned corn in this recipe. See all that cheese? That's some goodness right there! How to mix up your cheesy corn casserole: Step 3: Bake for 30 minutes, then add shredded cheddar cheese to the top and cook until melted.Īllow the corn casserole to cool slightly before serving. Stir well to combine ingredients and then pour into your casserole dish. Mix and add one package of Jiffy Corn Muffin Mix. Add creamed corn, corn kernels and sour cream. I like to use a 9 x 9 or 8 x 8 inch casserole dish. Step 1: Preheat your oven to 350 degrees and grease a medium sized casserole dish or baking dish.
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