In a medium mixing bowl, whisk together the milk, eggs and melted butter. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt until combined. Cover and allow the cheese to melt for about 30 minutes and then serve. Also, for cheesy top, after the corn casserole gets baked, add shredded Cheddar Cheese on top. ![]() Toss to combine and bake in the oven or dump and slow cook. Sprinkle with green onion (optional) Let set for 10 minutes then serve warm. Spray a 3.5 quart casserole slow cooker OR 6 quart or larger slow cooker insert with non-stick cooking spray or grease with butter. Add shredded Cheddar Cheese and Cream Cheese to this Casserole. Cover with last cup of sour cream Cook on low for 3-4 hours, or until a knife inserted in the middle comes out clean. Pour the corn, creamed corn, butter, eggs, jiffy mix and 2 cup of the cheddar cheese into the crock pot. Ingredients: 2 boxes Jiffy Corn Muffin Mix 2 29 oz cans of corn ½ cup melted butter 2 eggs 3 cup sharp cheddar cheese shredded 1/2 cup sour cream 3 green onions diced (optional) Directions: Cream one can of corn in your food processor to cream it. This recipe is big because we're a big family. In a small mixing bowl, mix the cornbread according to the directions on the box. ![]() Cover and cook on LOW for 1 1/2 hours or until the liquid from the baked beans is bubbling around the edges. Drain the canned corn, and place it in a large mixing bowl. Add baked beans and hot dogs into a 3.5 quart casserole slow cooker OR a 6 quart or larger oval or round slow cooker and mix to combine. I finally gave it a try! I guess everybody knows this recipe but this is my first time and I think adding green onions on top and maybe some bacon makes it even better. This corn pudding is super easy to make with only a few simple ingredients.
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