![]() ![]() Whisk in 2 tablespoons vegetable oil and combine until the mixture is smooth.Īdd this mixture to the recipe, just as you would a box of Jiffy mix.In a medium bowl, combine 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.If you can’t find Jiffy corn muffin mix in the store, or you’d simply prefer making it from scratch, simply follow this easy 2 step recipe. Instead of an 8 inch x 8 inch baking dish, you could also bake the casserole in an 8 inch cast iron skillet.Sour cream does not freeze well, therefore this casserole is best made and eaten fresh, or within 5 days stored in the refrigerator. I do not recommend freezing this recipe.Feel free to mix all of the ingredients together up to 2 days in advance and store the casserole covered in the refrigerator until you’re ready to bake it. You can prep the casserole ahead of time.I tested it when I first made this recipe and the texture was not the same when it was made in a slow cooker. I do not recommend making this recipe in the crock pot.To give the casserole a lighter texture, mix 2 eggs in with the other casserole ingredients.But if you’d like to make it a little sweeter, simply mix in 2 tablespoons granulated sugar before baking. This recipe is slightly sweet because there is sugar in the corn muffin mix and corn has a natural sweetness.If you’d like to double the recipe to serve 8-10 people, simply double the ingredient amounts and bake the casserole in a 9 inch x 13 inch baking dish. ![]() This recipe will serve 4-6 people as a side dish.Remove the casserole from the oven and let it cool for 10 minutes, then use a serving spoon to dig into the casserole and serve. ![]() Place back in the oven to bake for an additional 10 minutes, or until the cheese turns brown and bubbly. Remove the casserole from the oven and top with one cup of shredded cheddar cheese. Place the casserole in the oven and cook uncovered for 1 hour.
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