5 Ingredient Corn Casserole вђ The Variety Files Instructions. preheat the oven to 350ºf. spray an 8×8" baking pan with cooking spray. in a bowl, mix the dry jiffy mix, drained corn, cream corn, sour cream and melted butter together and pour into a the prepared baking dish. 1 box of jiffy corn muffin mix, 15 ounces whole kernel corn, drained, 15 ounces creamed corn, 1 cup sour cream, ½ cup. 1 cup milk. 1 (8 ounce) brick pepper jack cheese, shredded. 1 cup (3 ounces) crumbled or diced cooked bacon. 4 cups (20 ounces) fresh corn kernels. preheat the oven to 350°f. there are two ways you can go about melting the cream cheese. first, cut the cream cheese into small cubes. then, place them in a small saucepan with the milk.
5 Ingredient Corn Casserole I Don T Have Time For That Preheat the oven to 350 degrees fahrenheit. spray an 8×8 inch baking pan with non stick cooking spray. in a large bowl, add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. stir together until combined. pour into the prepared pan. Make sure to process in steps so some of the corn is left in chunks. 2 cups corn. 2 tablespoons water. add 1 cup of corn and 2 tablespoons of water to a food processor and puree well. remove to a bowl. add another 1 cup of corn to the food processor and pulse ten times. mix all the corn together. Preheat your oven to 350°f and grease an 8×8 baking dish with non stick spray. set aside. melt the butter in a large mixing bowl. add in both types of corn, the sour cream, and the corn muffin mix. stir until everything is well incorporated. pour the mixture into your greased dish, smoothing the top with a spatula. Mexican corn casserole: add 1 2 cup of chopped jalapeño peppers, 1 4 cup of chopped cilantro, and 1 2 teaspoon of chili powder to the batter. cheddar corn casserole: stir in 1 cup of shredded cheddar cheese to the batter. bacon corn casserole: stir in 1 2 cup of cooked crumbled bacon to the batter. green chile corn casserole: stir in 1 2 cup.
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