![]() You can omit this if you don't like it sweeter. Sugar - I have added sugar, just to give a little more sweetness.Fresh Corn - Same as above, substitute 4 cups.Frozen Corn - Instead of canned corn you could use frozen.Pepper Jack Cheese - instead of the cheddar for more heat.Green Chili - add a small 4oz can of green chilies for another flavor profile.Cream Cheese - instead of sour cream, or just substitute some.If you don't have that layer soaking up the condensation then it'll drip into the middle of the casserole while cooking. Hint: Place paper towels (or a fabric kitchen towel) on the top before the lid - it really helps keep moisture off the top of the corn casserole. Remove from the heat and stir in the corn, pepper jack, green chiles, and salt and pepper. Step 5: Cook on high for about 2-½ hours or low for about 4 hours. Add the cream cheese, butter, and mik to a large saucepan and stir over medium heat until melted and smooth.Step 4: Cover with several layers of paper towels and place lid to secure.Step 3: Pour batter into a greased crock pot.Step 2: Add the Jiffy mix and the remaining ingredients to the bowl and stir well until completely combined.Step 1: In a large bowl mix the eggs and creamed corn.It's one of the most easy recipes you can make, and a great side dish any time.It freezes great too, so make a double batch and save some for another time in the freezer.This easy corn casserole recipe is perfect for a family dinner on busy weeknights too.For just a few minutes of prep you can have this already cooking away.You'll love how it frees up some oven space using your slow cooker.Adjust seasoning levels to your preference for your best Jiffy Corn Casserole ever.With the economy the way it is right now the ingredients are inexpensive and I love it.Have you made this recipe? Let us know how you liked it in the comments below.It's a perfect Thanksgiving Side Dish, I love making this for Thanksgiving as my oven is usually very busy when making the holiday meal, and being able to throw this together in the slow cooker really helps time and space. ![]() If you have any leftovers, store them in an airtight container in the refrigerator for around 3-4 days. Don’t forget about the toppings! Layer sour cream, salsa, hot sauce, or even more sliced veggies on top of this casserole to give added flavor and texture. Looking to go the vegetarian route? Swap out the ground beef for black beans! We used boxed cornbread mix for ease, but if you really want to take this dish over the top, make our easy skillet cornbread recipe. Amazingly, even with all of our meat, cheese, and sauce, the crust doesn’t get soggy, and becomes the perfect flavo-packed base for all of the delicious toppings. We layered our ground beef and cheese on top of an enchilada sauce-smothered cornbread crust. What it is: a cozy casserole, especially popular in the Southwest, that originated in the early 1900s. Most tamale pies consists of a flavorful ground beef base and cornbread topping, but we decided to go a different route. Even calling it a "pie" is somewhat controversial. While this might be slightly different from your typical tamale pie recipe, we think the cornbread crust in this recipe is truly something special.ĭespite its name, this cornbread-ground beef combo is nothing like the husk-wrapped masa dish it's named after. Loaded with enchilada sauce, ground beef, and plenty of cheese, this casserole is the epitome of a coziness in a bowl. Cornbread fans-if you’re looking for comfort food, let us introduce your new go-to: smothered tamale pie.
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