This recipe is a knockoff from what Chi Chi’s served (you may have enjoyed it at a similar type restaurant) and I have never grown tired of it. Many moons ago, when I was still living in my home state of Wisconsin, I used to frequent Chi Chi’s, a Mexican restaurant chain (this was long before I discovered “real” Mexican food during my SoCal days). Just mix and bake, couldn’t be more simple. ![]() Not too impressive, really, considering it only has six ingredients total. I’ve been making this Sweet Corn Cake recipe for so long that I know it like the back of my hand – I’ve even gone so far as to stuff jalapeno poppers with it. ![]() That recipe is Sweet Corn Cake and…ta da! Here it is for your viewing eating pleasure. So yesterday I shared a recipe for Chicken Enchiladas with Roasted Jalapenos and I believe I promised you a recipe to go along with it. Wrap and keep in an airtight container.Jump straight to the recipe here (but you'll miss a lot of good info)! Not quite cornbread and not quite corn pudding, Sweet Corn Cake is an easy six-ingredient side that is perfect with any Mexican meal.Or reheat individual servings in the microwave.Reheat casserole in a preheated 300 degree oven 10 – 20 minutes until heated through.Cover once cool or store in an airtight container.Because of all the moisture in this recipe it should be stored in the refrigerator.Cheddar cheese, Monterey jack cheese or pepper jack cheese.There are some delicious ways to switch things up here. Fold flour mixture in at the end where it listed to add Jiffy mix.Use 10 Tbsp butter instead of 8 Tbsp (because Jiffy corn muffin mix has added fat in it and we are trying to mimic something very similar).Instead of using Jiffy mix, mix together flour, cornmeal, baking soda, salt and baking soda in a bowl.It should come out free of batter when toothpick is inserted into center and it should no longer jiggle. Pour into prepared baking dish and bake until set, about 40 – 50 minutes.Pour in Jiffy muffin mix (break up any large clumps) and fold mixture until combined.Add corn kernels and cream corned and mix.Melt butter in a large microwave safe mixing bowl in microwave until melted, let cool slightly.Spray a 9 by 9-inch baking dish with non-stick cooking spray. How to Make Corn Casserole with Jiffy Mix 1/4 cup granulated sugar (or reduce for a less sweet option).1/2 cup unbleached all-purpose flour (scoop and level to measure).1 (15 oz) can whole kernel corn, well drained. ![]() 1 (8.5 oz) Jiffy Corn Muffin Mix (original or vegetarian).This is the perfect thing to serve at your Thanksgiving meal, or pair it with a pot roast dinner this weekend!įor this recipe you’ll only need 6 ingredients: Whereas the box mix version may be a little sweet to some. The nice thing about making it from scratch though is that is the option to control amount of sweetener used, you can adjust according to personal preference. Both variations are perfectly delicious – it must be all the butter! It’s incredibly easy to make whether you opt to go with the corn muffin mix or make it from scratch. It’s a comforting, corn side dish that is very moist, perfectly sweet, slightly creamy, deliciously buttery and oh so tasty when served warm from the oven. Here I’ve also included copycat directions to make it from scratch.Īlso known as creamed corn casserole or spoon bread casserole. Corn Casserole – A delicious, popular S outhern side dish that’s made with whole corn, creamed corn and Jiffy corn muffin mix.
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