Recipe by Pam Mignuolo
"This tasty complement to any meal has great corn taste and texture. It can be served hot or cold."
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1 (8 ounce) container
unsalted butter, softened
1 (15 ounce) can
1 (15 ounce) can
whole kernel corn
1 (8.5 ounce) package
corn bread mix
Believe everyone, this is a terrific recipe! Always a big hit. Try adding an egg and a half a can of sweetened condensed milk and bake in a large iron skillet. It's awesome. We like our cornbread a little sweet. This has a great texture.
I made this for a potluck. I followed the recipe, but used light sour cream and added 1 egg. I thought it was a little too greasy for my tastes, wish I would have added 1/2 the butter. I got lots of compliments on it, though. I think next time I'd add 2 eggs so it's a little fluffier. It was really thin and dense. (I used a cake pan instead of 1 qt dish too). Took 1 hour to bake.
This is a great recipe but it needs cheese!! I used about 2 cups of shredded cheese. Bake the casserole first with out the cheese and ten minutes before it's done, pull it out and add the cheese. Bake 10 more minutes and it's perfect!
My sister has a version of this too, hers calls specifically for the Del Monte corn brands and Jiffy mix. Hers bakes at 350 for 50-60 minutes, GOLDEN BROWN and toothpick clean. Always a winner every where I take it and never any leftovers.
I have been making this for about 10 years and it is expected every year! I have given this recipe to many people as well and everyone loves it! Great recipe and soooooooo easy!!! Perfect!
This casserole is delicious- makes a great side dish, but I would recommend stirring it before serving. It takes away from the initial appearance, but helps the casserole from being too runny. .
Great recipe. I also added 1 egg to thicken the casserole and cooked it for about 20 min extra. I will save this recipe and use again. Thanks!
Tried this recipe this past Thanksgiving, and it was mouth-watering. The next time I cook it)which will be soon), I will use all of the liquid from the whole kernel corn, and a tad less of the muffin mix. All in all though, it has a good chance of replacing the macaroni & cheese that my family can't seem to get enough of.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Casserole III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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