Sweet corn casserole1/21/2024 I always use salted butter for everything. Try it!īutter – Don’t try to substitute with margarine or anything else. It’s a small amount but makes a big different. Sugar – This recipe calls for just 1 teaspoon of granulated sugar. It’s creamy, thick, and has a far better flavor. Sour Cream – As with all my recipes that call for sour cream, full-fat sour cream is the best to use. You’ll love it.Ĭreamed Corn – This is creamed style canned corn. Not to worry, you can make this casserole with canned yellow corn or even white corn, but if you can get the gold n’ white canned corn. Either one will work just fine! I actually prefer the corn casserole recipe that use a box of cornbread mix because I think it bakes up fluffier and it’s basically fool-proof, and not to mention so easy.Ĭanned Corn – After making this recipe for years I have found that the gold & white corn tastes the best which is why the recipe specifically asks for it. I could be perfectly content just eating those at Thanksgiving.Ĭornbread Mix – I love the Martha White brand which is only 7 oz and the Jiffy brand is 8 oz. It also happens to be one of my must-haves at every Thanksgiving dinner table, along with this no mushroom green bean casserole. It’s like cornbread but a creamier version, almost like a bread pudding! There is no black pepper in the "Jiffy Mix," but I just think it's easier to add to to the dry mixture here.If you’re a fan of cornbread then you will love this sweet corn casserole recipe. Salt & Pepper- a little salt accentuates the favors as well as a little black pepper.Baking Powder- this helps get that fluffy texture in the casserole.Sugar- Yes, there is sugar, it's the third ingredient in "jiffy mix" so here's mine, I add less than the box probably has and there is a little more with the brown sugar I include in the "wet" mix.Yellow cornmeal- I usually use a fine granule corn meal for this recipe.All Purpose flour- I always prefer unbleached organic all-purpose flour.You can use this instead of store-bought "jiffy corn muffin mix." If you prefer though, you can use the boxed mix in place of these dry ingredients. ![]() These are simple pantry staples you most likely already have. Whole Large Eggs- You can use any kind of large chicken eggs you like, I get mine from my backyard chickens.Even though it's not a "wet" ingredient, I still add it here because it stirs in well with the melted sugar and the rest of the wet ingredients without clumping. Brown Sugar- Just for a little added sweetness. ![]()
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