The original recipe called for a can of creamed corn and a small box of jiffy. Because I like to be difficult and make things from scratch, I instead made homemade creamed corn and used the dry ingredients from my favorite cornbread recipe. I also baked it for over an hour in a deep 8x8 casserole dish. My version wasn't quite as moist as the original, so I think I may have overbaked it. Next time, I'll try the 9x13 as noted below.
Corn Casserole
1/2 c butter, melted
1 batch of homemade creamed corn
10 oz frozen corn
1/2 c cornmeal
2/3 c flour
1 tsp baking powder
1/4 tsp salt
3 T sugar
3 eggs
1 c sour cream
1 c shredded cheddar cheese
1) Preheat oven to 350 degrees.
2) Mix all ingredients well.
3) Transfer to 9x13 pan and bake for 45 mins.
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