Friday, November 18, 2005

UPDATED By Request...Corn Casserole Yumminess...

By request...

Pre-heat oven to 350 degrees...best of luck if you are in Denver, because a bitch has no idea how you chil'ren bake up there...in all that snow...with bears roaming about!

This and many other yummified recipes can be found at Turdmania at the Eatateria...

ABB's Corn Casserole Yumminess...
1 can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 box Jiffy Corn Muffin mix
1 stick butter, melted (or 1/2 c. oil)
1 c. sour cream
1/4 - 1/2 tsp. garlic powder (opt.)
Shredded cheese (opt.)

Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9"x13" baking dish for 30 to 45 minutes or until fully cooked in center.Yum!

Enjoy!

17 comments:

Bougie Black Boy said...

hmmm thanks. I think i need to give you my macaroni and cheese recipe.

Maidink said...

EEEE-YES!!!

I have found what to bring to Mom and Dad's for Thanksgiving AND what to bring for Potluck Christmas Lunch Day here at work!

Thank you very much Shark!

Lisa said...

You are SO my favorite person at this moment! Thanks!

Mr. Brian said...

I will have to try that....That sounds so much more tempting than my Cracked Glass Salad (unless you have a sweet tooth)!

Soulknitting said...

YumYumYum. Thanks for sharing!!

It's Me, Maven... said...

Thanks ABB! My beloved Aunt Millie died and took her recipe to her grave... only she called it corn puddin'... but the ingredients look identical to what I recall being in her puddin!!

Catherine said...

OMG, I had this recipe years ago and lost it, and my kids have talked about it like I lost it on purpose. My daughter will be thrilled. Thank you!!!

nostradumass said...

umm, total bachelor here... what temperature is "bake"? i'd like to give it a try, but since you didn't give the microwave directions (yuck!) i'm going to need more specifics.

i know i'll have to adjust for high altitude (i live in denver), but i think that just means a bit more time (feel free to correct me if i'm wrong).

anyway, sounds delicious--thanks!

Margaret said...

I'm originally from St. Louis, and I HAVE to ask...when did black folks start eating casseroles...especially in St. Louis!! I can't remember ONE family holiday gathering that there was a casserole present. Not. One!!

BTW...thanks for the recipe! We arge visiting the states for Thanksgiving, and I will try it out on the family.

Jeff said...

Oh my, that sounds like corny, creamy heavenliness. I think I must make that this year. But oh, how on earth can that cheese be labeled "optional"? Cheese is *never* optional!

Well, at least not in my house. Then again, neither is garlic. Yum.

thatfarmgirl said...

I make this same recipe, sans cheese and garlic powder. Instead of mixing the butter in, I pour it on top of the unbaked casserole and do not stir it in. Bake until fluffy and golden brown, then let it sit for about 1/2 an hour (it'll deflate a bit). It's a winner every time!

it's crazy out here said...

Yes, foo, we make this in Denver and it comes out good every time. Jiffy mix works well in our high altitude for some reason, without adjusting.

Kit (Keep It Trill) said...

Hey Shark-Fu! I tried this today and doubled the ingredients to feed more folks.

It came out beautiful enough to photograph and half of us loved it. The others (mostly the young crowd) said it should have been sweeter. We passed the honey to them. :)

Next time I'll cook two batches, and add a 1/2 cup sugar for the sweet tooth crowd.

Thank you for this, and I'll do it again for Christmas!

ShortWoman said...

Mom's version used Matzo Meal instead of corn muffin mix. And honestly I don't recall her using any dairy in it. Unfortunately I am the only person in my household who really likes corn, because that sounds delicious. *Sigh*.

L'Archivista said...

I made this recipe (using Martha White cornbread mix, which doesn't contain lard) for the little Thanksgiving potluck I attended. The four hungry women in attendance loooved it, and I came home with one teeny piece left over. I'm thinking of making another batch just for myself . . . .

Crash said...

This sounds great. Can't wait to try it.

Rozmarija said...

OOOH! Best with Pulled Pork, shove a s&p'd 6-8 lb shoulder of pork into a Turkey Bag, tie, puncture on top,place is roasting pan in 225' oven, and go to bed.Should be succulent at one hour per pound. Handle carefully to pour of fat but keep drippings. Oh my god!