![]() It’ll be more of a pudding, though, instead of a firm casserole. This recipe calls for them, but it’s okay to leave them out, too. Skip the eggs for a more pudding-like casserole.This guarantees a moist and tender casserole. Mix the sour cream, eggs, corn, and butter before adding the corn muffin mix. Combine wet ingredients first for a moist casserole.Cold eggs will keep the casserole from being smooth and creamy. Sour Cream – It also adds moisture and a bit of tang to the casserole.The whole kernels add that nice pop of texture, while the creamed corn adds sweetness, moisture, and, well, creaminess, to the casserole. Canned Corn – You’ll need both whole and creamed corn for this recipe.You can use other brands, sure, but I find that Jiffy makes the best casserole, and that’s not a paid advertisement. Cornbread mix is the key ingredient to making this cornbread casserole a success. Jiffy Corn Muffin Mix – It’s called Jiffy cornbread casserole, after all. ![]() There’s a debate about whether to use eggs when making cornbread casserole, which I will answer shortly. ![]()
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