Monday, December 14, 2009

Corn Casserole

The computer has been a little on the fritz lately. Here is a new one that was very easy to fix, and has room to add and tweak. Again from Zaar and Dawn Allison. This was between a spoon and corn bread texture.

1 (8 1/2 oz box of Jiffy cornbread mix
1 (15 oz) can whole kernel corn drained
1 (15 oz) can creamed corn
1/2 cup melted butter
1/2 cup sour cream
1 egg beaten
cheese- you can choose we used Colby jack.

We also added about 1/4 cup onion (or more if you like onion)
dash of cayenne pepper
can of green chillies

Mix above ingredients in a casserole dish (we used an iron skillet)
and bake in a 350 oven for about 45 minutes or till set. Add cheese and cook till cheese meltes.


HEATHER said...

Isn't this the best?! I also use a cast iron skillet.

Wills Kitchen said...

Ilove my cast iron skillets and use the duch oven all the time.

prashant said...

In a large heavy skillet stir in 1 cup of cream and the lemon juice to blend.

Work from home India

Deanna said...

We just made this two days ago. My boys ate the entire pan in one day. I guess it was a hit.

日月神教-向左使 said...
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