Welcome! Come share my tasty, lip-smacking recipes, that are crunchy-on-the-outside, chewy-on-the-inside, and without a single natural ingredient or essential vitamin to get in the way of the rich, fudgy taste. Enjoy!
DISCLAIMER: Some of the following recipes may actually be healthy.
I commandeered this super easy recipe from Paula Deen a few years ago. It's one of those stick to your ribs kind of dishes that fits perfectly into any Thanksgiving meal. I add slightly more liquid than the original recipe because in my opinion Paula's casserole was, well, dry. I've also substituted in frozen creamed corn because I love the sweetness that you get from those weird little logs.
Serves 6-8
2 logs frozen creamed corn, thawed
1 (8oz) package Jiffy corn muffin mix
1 c. sour cream
½ c. melted butter
- Preheat oven 350°.
- Grease an 8x8" baking dish, set aside.
- In a large mixing bowl, stir corn until no longer clumpy.
- Add muffin mix, sour cream and butter.
- Stir until well combined.
- Pour mixture into prepared casserole dish.
- Bake 45-60 min or until golden.
- Can be served warm or at room temperature.
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