Corn Casserole
photo by Chef PotPie
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 453.59 g can creamed corn
- 453.59 g can corn niblets (drained)
- 236.59 ml buttermilk
- 170.09 g package cornbread mix (I use the mexican one, to add a bit of heat)
- 59.14 ml butter
- 1 egg
- 0.25 ml salt
- 0.25 ml red pepper flakes (to taste)
directions
- Preheat the oven to 325°F.
- Melt the butter, and combine with all the other ingredients in an oven proof dish, add the red pepper flakes sparingly they are hot.
- Bake for about 30 minutes.
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Reviews
-
I poured this wonderful batter into an 8X8 and had to cook it for well over 1 hour. I finally raised the temp to 350 for the last of the long hour. But it was SO tasty! YUM! So when you make this, put it in a 9X13 and I think the cooktime might be close to right on. Don't try to make it like cornbread! Just pull the moist sweet stuff out with a spoon and dopple it on, hmmmm...chili, have with salad, eat plain! We loved this! We ate it like you would mashed taters with chicken and salad. FAB!