![]() I find it great to experiment & try new recipes. Ingredients can cream-style corn 15-ounce can whole kernel corn 11-ounce eggs cup sour cream box Jiffy corn muffin mix can use another cornbread mix. Bake for 30-40 minutes or until lightly brown around edges and a toothpick comes. 5 minutes before finishing, sprinkle the shredded cheese over the top and remove when it starts to bubble. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted. ![]() Bake at 350 F for 40 to 45 minutes, or until golden brown. Cook for 45-50 minutes or until lightly browned. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. In a large bowl, mix melted butter, dry cornbread mix, eggs, chopped onion, shredded cheddar cheese, frozen chopped broccoli and cottage cheese. Add all the ingredients (not the cheese) to a large mixing bowl and mix to combine. Holiday's were parades of food of all kinds, from main dishes to desserts, but mostly I remember Gram's traditional Italian dishes around the Holiday's surrounded by all of our family. Spray a 13 x 9 inch baking dish with nonstick cooking spray. Step 4: Cover with several layers of paper towels and place lid to secure. Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined. In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined. Step 3: Pour batter into a greased crock pot. Spray a 9-inch square baking dish with nonstick spray. Step 2: Add the Jiffy mix and the remaining ingredients to the bowl and stir well until completely combined. I grew up on all the traditional Italian meals from my Grandmother's kitchen. Step 1: In a large bowl mix the eggs and creamed corn. Born & raised in Northern NJ and now live in the NJ suburbs of New York City.
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