![]() This recipe can easily be doubled also, just double all ingredients, use a 9×13 baking dish and bake for approximately 80 minutes. Don’t expect the consistency to be like cornbread though, it has more of a soft texture which I found really yummy, as did family and guests. Bake until the casserole is set and the top turns golden brown, about 45 to 50 minutes. Add heavy cream, salt to taste, a generous amount of ground pepper and butter mix well. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. Bake and Serve: Pour the corn mixture into the prepared baking dish. In a large, deep bowl, slice off the kernels of corn. Fold in the thawed corn, creamed corn, salt, paprika, and pepper. I did take some liberties and jazzed up the recipe just a bit (added bacon heeheehee), you can too, there are lots of possibilities for this recipe. Combine: Add the wet mix to the dry mix and stir until just combined. Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes. Melt butter in a skillet over medium heat. ![]() In a large mixing bowl, combine the melted butter, eggs, sour cream, creamed corn, and whole corn. Preheat the oven to 350 degrees F (175 degrees C). In a medium mixing bowl, mix together the flour, cornmeal, salt, baking soda, and sugar. Bake for 40-45 minutes or until center is set and no longer jiggly. Allow the butter to cool while combining the other ingredients. In a mixing bowl, combine corn, cream style corn, butter, eggs, sour cream, corn muffin mix and 1-½ cups shredded cheese. Bonus, this recipe is extremely easy and can be made ahead of time and reheated, which is a prerequisite for side dishes for large holiday meals that I’m preparing. In a microwave-safe dish or small quart-pan, melt 1 stick of butter. Immediately, I knew it would be delish, because Paula doesn’t mess around! I’ve honestly never made one her recipes that I didn’t enjoy, secretly I think I would have made a fabulous Southern girl, but alas I’m in Michigan. To appeal to the masses, I hit the internet and stumbled on a Paula Deen recipe for Corn Casserole. I’m a stuffing lover, I absolutely love my homemade stuffing, the rest of my family however are not fans of stuffing in general. I was looking for a new recipe to try this holiday season. Great for big crowds, you can simply increase the quantity. Corn & Bacon Casserole is a deliciously easy side dish that is perfect for the holiday season.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |