Minggu, 28 Juni 2020
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| The Best In The World Corn Casserole |
Dishes that my grandmother used to make corn pudding it's quick it's easy and it's delicious so let's get started in large mixing bowl at 5 eggs whole milk white sugar and cornstarch and yes I didn't mean to get it all over the place it makes it taste a lot better now simply whip it like it's going your lunch money and now for the good stuff I'm going to add creamed corn for full promo copy of this recipe and many more visit the Wolfe pit blog a whole kernel corn I'm using Frozen but you can use can if you like just drain it first at last not least some melted butter
and then give it a good mix to get everything well combined please don't forget to like And subscribe and come back every Tuesday Thursday and Sunday for new recipes and cooking videos can I pour the mixture into a greased casserole dish I use melted butter you can use oil or cooking spray that was goes into a preheated 400-degree oven for 1 hour until nice and golden brown on top and the eggs of set pepper bacon in a 400-degree oven for 1 hour the corn pudding is done now let it sit for about 15 minutes before serving and there you have it corn pudding just like Grandma used to make thank you all very much for watching I hope you give this a try please don't forget to like And subscribe and come back every Tuesday Thursday and Sunday for new recipes and cooking videos
How to make it? Watch the video below
OTHER RECIPE OF The Best In The World Corn Casserole
Ingredients
14.75 oz. creamed corn
15.25 oz. whole kernel sweet corn, drained
8 oz. Jiffy corn muffin mix
8 oz. sour cream
½ stick butter, melted
1 cup cheddar cheese, shredded
Instructions
Oven
First, Preheat oven to 350 degrees.
Second, In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first.
Third, Pour into a greased 9 x 13 casserole dish.
Top with grated cheddar. Cover and and bake for 50 minutes.
Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
Let stand for 5 minutes prior to serving.
Crock Pot
In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
Top with shredded cheddar. Cook on high for 2-3 hours or on low for 4.
Ensure the center is firm and set prior to serving.