Sounds like fun!
“MY cornbread casserole”
Oh, I have to have THAT recipe!!!
“Yukky sugary tea”
That’s the only way they serve it here. You have to catch the waitress as she’s walking away to say UNSWEETENED and then the entire restaurant gives you shocked looks.
Wheels down in CA.
This is your heads up!
its a modification of a recipe I got from somewhere.. maybe Pioneer woman?
can use or omit the fire (jalapeños) or use milder banana peppers
I have also experimented with adding some brown sugar.. 1/4 cup. Adds interest.
Ive also played with adding a package of cream cheese
Can use two packages of the dry mix if you like a “cakier” texture
do NOT use low fat anything.. butter and real sour cream!
: 8 servings
Ingredients
* 1 (11-ounce) can corn, drained well(I use paster towels)
* 1 (14.75-ounce) can creamed corn
* 1 (8-ounce) container sour cream
* 2 large eggs, lightly beaten
* 1 small onion, finely chopped
* 1-2 jalapenos, finely chopped or bottled banana peppers, drained and paper towel dried. Can omit the peppers completely OR add 1/4 C mixed color sweet peppers
*1 T minced garlic
* 1/2 teaspoon paprika
*1 teaspoon sea salt
* 2 tablespoons butter, melted
* 1 (7.5-oz) package corn muffin mix, Jiffy or Martha White
* 2 1/2 cups shredded sharp cheddar cheese, divided
Instructions
1. Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
2. In a large bowl stir together corn, sour cream, and eggs.
3. Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 1/2 cup cheddar cheese.
4. Pour into prepared casserole dish.
5. Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.