member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Donna Gregory      

Recipe Categories:

    Jiffy Corn Casserole


    Source of Recipe


    America's Test Kitchens

    List of Ingredients




    1 15-ounce can well-drained whole kernel corn
    1 15-ounce can cream-style corn
    1 box Jiffy corn muffin mix
    1/2 cup sugar
    2 eggs, well beaten
    1 stick margarine, melted
    1 cup sour cream


    Recipe



    Preheat oven to 350 degrees. Mix together all ingredients in a bowl. Pour into a well-greased 9-by-13-inch baking dish. Bake for 45 to 60 minutes, or until center is firm.

    Tips From Our Test Kitchen: Two large ears of fresh corn are a seasonal substitute for the canned whole kernel corn. This dish is still sweet with 1/4 cup sugar, rather than 1/2 cup. Try serving this casserole as a side dish with fried chicken and fresh tomatoes with basil.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |