![]() ![]() How Long Can You Keep This In The Fridge? Thanks to the addition of the boxed muffin mix, I treat this Paula Deen corn casserole recipe as I would cornbread.Make Crispier Edges! If you have crispier edges on your casserole, bake in a 12 inch cast iron skillet instead of a 9X13 inch baking dish.Add to the mixture when you add the sour cream. Well if you want to create a fluffier, lighter texture, simply beat 2 large eggs and 1 teaspoon of cornstarch together. Make It Fluffier! You’ll notice the recipe doesn’t have any eggs.Make It Sweeter! If you like your corn casserole on the sweeter side, add 2 tablespoons granulated sugar when you mix in the corn muffin mix.The center may wiggle just a bit, but that’s fine! Tips You can tell the casserole is done when the edges become golden brown and wonderfully crispy (my favorite part!!). Cheese: If you’re in the “you can’t have too much cheese” camp, go ahead and add more cheese to the mixture and heck, why not throw a little more on top.You can switch up the cheese if you’d like.I like to let it cool a few minutes before adding it. Sour Cream: I use regular, not lite sour cream.Simply add the dry contents of the box as an ingredient! You do not prepare it or added any other ingredient. Corn Muffin Mix (Jiffy): This box mix is simply used as an ingredient.It’s part of what makes this casserole so ooey gooey! You add the liquid from this can. Can Of Creamed Corn: What’s is creamed corn? Creamed corn comes with half its kernels pureed into a creamy sauce. ![]()
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