Corn-Muffin Casserole Recipe
Photo: Jonathan Melendez and Cortnee Loren Brown
This is a bit like cornbread, but sweeter and not as dense. I love making it to go along with a big pot of chili or beef stew.
Serves 6-8
1 box corn-muffin mix (such as Jiffy)
1 (15-ounce) can creamed corn
Kernels from 2 ears fresh corn (about 1 cup), washed
1 large egg
4 Tbsp. (1/2 stick) butter, melted
Directions
Preheat the oven to 350°. Lightly grease an 8- or 9-inch baking dish with cooking spray or butter; set aside.
In a bowl, combine all of the ingredients until evenly incorporated.
Pour the mixture into baking dish and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Place under the broiler for the last few minutes to brown the top. Remove from the oven and allow to cool slightly before serving.
From Upscale Downhome by Rachel Hollis. Copyright © 2016 by the author and reprinted by permission of St. Martin's Press.
Serves 6-8
Ingredients
Directions
Preheat the oven to 350°. Lightly grease an 8- or 9-inch baking dish with cooking spray or butter; set aside.
In a bowl, combine all of the ingredients until evenly incorporated.
Pour the mixture into baking dish and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Place under the broiler for the last few minutes to brown the top. Remove from the oven and allow to cool slightly before serving.
From Upscale Downhome by Rachel Hollis. Copyright © 2016 by the author and reprinted by permission of St. Martin's Press.
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