Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
10 MINUTE MEALS Cooking Show - Vegan Oil Free
Welcome to our live cooking show, WELL YOUR WEEKEND! Today we are cooking up five delicious and easy, WFPB 10-Minute Meals.
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Recipe Index:
Intro - 0:00
Potato Corn Chowder - 8:39
Curried Chickpea Lettuce Cup - 28:52
Mexican Buddha Bowl - 45:00
Peanut Ramen Bowl - 1:05:37
McReebs Wrap with McReebs Secret Sauce - 1:26:46
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What I Eat in a Day: HEALTHY + SIMPLE Meal Ideas!
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A full day of intuitive eating! Everything I eat in a day and my workout (: Love ya!
RECIPES:
Breakfast (serves 1), 10 minutes:
1 slice of toast
1 heaped tbsp ricotta - you can use greek yogurt or other alternatives (:
1 banana sliced
Maple syrup / honey to serve
Heat a lightly greased pan to medium-high heat. Add the banana halves and cook for a few minutes until it turns golden brown (don’t worry if it gets a bit gooey it’s all good!). Spread the ricotta onto your toast, then add the banana and any additional fruit or toppings and enjoy!
Lunch (serves 2), 12 minutes:
300g orzo pasta
1 handful salad leaves (spinach/parsley/shredded lettuce etc)
2 handfuls of vegetables (I had green beans and sugar snap peas. Alternatives could be kale, tomatoes, carrots, courgette etc.)
Handful of black olives
Handful of grilled peppers (from a jar)
2 cans of cooked tuna
2-3 tbsp Olive oil
2-3 tbsp vinegar
Pinch of salt
Cook the orzo according to the packet. Whilst it’s cooking, chop the vegetables roughly and add to a bowl. Once the orzo is cooked, drain and add to the bowl and add the olive oil, salt and vinegar to taste! Enjoy! Feel free to add anything else you're thinking, you really can’t go wrong here!
Dinner (serves 4), 25-30minutes:
8 Corn tortilla wraps
600g diced chicken breast
Fajita seasoning mix (the brand I used was Santa Maria)
1 pepper (sliced)
1 red onion (sliced)
1/2 cup cheese (grated)
2 avocados (smashed)
1 jar tomato salsa
1 cup sour cream
Handful of tomatoes (chopped)
Handful of coriander (optional)
1 lime (cut into segments)
1 can refried beans
Oil for cooking
Add 1-2tbsp oil to a large saucepan and heat to medium-high temperature. Add the pepper and onion and cook for 5 minutes until soft. Then add the chicken and cook thoroughly until the juices run dry. Meanwhile, assort the cheese, avocado, salsa, sour cream, tomatoes and lime into bowls to make it easy to serve. With 10 minutes left on the chicken, add the fajita seasoning mix to the chicken, mix and let simmer. Meanwhile, heat the refried beans according to the pack. When everything is ready, heat a dry pan to high to heat the tortillas for ~1min. Now you’re ready!! Enjoy!!
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Pati Jinich - Corn Soup with Queso
Pati recreates a corn soup she first tried in Tlaxiaco, Oaxaca. It's packed with crunchy sweet corn, the broth takes on the flavor of the epazote, there's a little kick from the serrano, and the cubes of queso fresco have a nice firm cheesy bite. Her recipe is available in English and Spanish, see below for links...
English:
Spanish:
The Best Ham and Bean Soup with Cheat Cornbread
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Twitter: @Lauraskitchen
Jacques Pépin Makes Kale Soup | American Masters: At Home with Jacques Pépin | PBS
Official website: | #AmericanMastersPBS
Pépin teaches us his recipe for a hearty kale soup with garbanzo beans, tomatoes, and more. I love soup and usually when I do soup, I do a bunch of it because I can freeze it and you know, re-heat it when I need it.
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Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel.