Post by nana on Dec 7, 2017 18:45:57 GMT -5
I posted this on the other site too. This is a decadent side dish. I did a search to see if I posted this already, and didn't find it but that don't mean much. I never find what I'm looking for with this search feature. Anyway, I pulled this recipe out to make for crockpot night at the brewery, which is fast becoming my favorite night. It is not made in a crockpot, but I can tell you that at every potluck type thing that I have ever brought this to, it has been one of the first things to be finished. As my brother once said: there's nothing like two sticks of butter to make people say mmm-mmmmmm!
Preheat oven to 350*
(This makes enough to fit in a 13x9 pan)
1 1/3 cups flour
1 cup cornmeal
6 Tbsp sugar(I usually only put in 4, but I try to limit my sugar. The sweetness does add something, though.)
2 Tbsp baking powder
1/2 tsp salt
--Mix dry ingredients together, then add
4 Tbsp vegetable oil
--mix until there are no lumps
-----------OR---------------
2 boxes of Jiffy corn muffin mix. I like to make my own because I use organic cornmeal and flour and oil. But the original recipe used Jiffy
2 cans whole kernel corn, drained
2 cans creamed corn
2 cups sour cream
2 sticks butter, melted
2 cups shredded cheddar cheese
In a large bowl, stir together the cans of corn, the cornmeal mixture, the sour cream and the melted butter. Pour into a 9x13 pan, and bake for 45 minutes or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5-10 minutes, or until cheese is melted and bubbly. Let stand for at least 5 min. Serve warm. (CWTGTO: I usually bake it at 400* for about 20 min, then turn off the gas and anywhere from a half hour to an hour later check to make sure it's done, then gas back on for the cheese.)
This is waaaaay too rich to make for just a regular dinner, unless you WANT a heart attack. But it is delicious to have just a bit at a potluck. Try it. It will boost your ego sky high!
Preheat oven to 350*
(This makes enough to fit in a 13x9 pan)
1 1/3 cups flour
1 cup cornmeal
6 Tbsp sugar(I usually only put in 4, but I try to limit my sugar. The sweetness does add something, though.)
2 Tbsp baking powder
1/2 tsp salt
--Mix dry ingredients together, then add
4 Tbsp vegetable oil
--mix until there are no lumps
-----------OR---------------
2 boxes of Jiffy corn muffin mix. I like to make my own because I use organic cornmeal and flour and oil. But the original recipe used Jiffy
2 cans whole kernel corn, drained
2 cans creamed corn
2 cups sour cream
2 sticks butter, melted
2 cups shredded cheddar cheese
In a large bowl, stir together the cans of corn, the cornmeal mixture, the sour cream and the melted butter. Pour into a 9x13 pan, and bake for 45 minutes or until golden brown. Remove from oven and top with cheddar cheese. Return to oven for 5-10 minutes, or until cheese is melted and bubbly. Let stand for at least 5 min. Serve warm. (CWTGTO: I usually bake it at 400* for about 20 min, then turn off the gas and anywhere from a half hour to an hour later check to make sure it's done, then gas back on for the cheese.)
This is waaaaay too rich to make for just a regular dinner, unless you WANT a heart attack. But it is delicious to have just a bit at a potluck. Try it. It will boost your ego sky high!