CLASSIC CORN CASSEROLE
|I didn't think about "pictures" when I stuck my fork in it to test its doneness. Ooops =)|
1 stick unsalted butter, melted
8oz sour cream
1 can cream corn
1 can whole kernel corn, drained
1 box jiffy corn muffin mix
Combine all the ingredients in a large bowl, then pour in into a 9x9 or 9x13 GREASED pan. Cook on 375 degrees for 45 to 1 hour.
MY TIPS AFTER YEARS OF PERFECTING:
Try lesser time with larger (9x13) pan. If doubling, make sure the "batter" isn't more than 1 1/2 inches high. However, nothing in this dish is "harmful" if not cooked all the way--so if the center is a bit gooey--eat up anyway! Also, if doubling, only add an extra 30 min. I sometimes like cooking it longer until the edges are really browned--it makes for a few crunchy bites! Make sure your pan is greased. Just trust me on this one. Just keep an eye on it in the oven and look for the brown edges and the center isn't "jiggly" when you move it.
I will be at my parents all weekend for the Easter holiday, so I won't be posting until Monday. I hope everyone has a wonderful weekend, and please remember the reason for the season.
Jesus had no servants, yet they called Him Master.Had no degree, yet they called Him Teacher.Had no medicines, yet they called Him Healer.Had no army, yet kings feared Him.He won no military battles, yet He conquered the world.He committed no crime, yet they crucified Him.He was buried in a tomb, yet He lives today.