![]() My platonic ideal of shortbread has always been Walkers brand shortbread fingers and I know this is going to upset some people because of course there’s so much better out there, especially homemade, but I live quite far from the shortbread motherland of Scotland in their defense, these packaged cookies have have the exact same ingredient list as homemade (butter, flour, sugar), and when does that ever happen? The moment the season ended, my hunt for the actually-most-delicious* shortbread recipe began. Don’t worry, I will not be discussing sports today and there won’t be any spoilers, but do know that homemade shortbread cookies have a recurring role and that is where our story begins. It turned out to be… kind of delightful? Objectively enjoyable, really. You can make corn casserole up to 48 hours in advance.At some point in the swamp of time that has been this past winter, my husband convinced me that we should watch Ted Lasso and, despite my skepticism about a dad-joking American football coach who gets a job coaching professional soccer in England’s ability to hold my interest, I begrudgingly agreed. You can even mix them together directly in the baking dish for easier cleanup.Ĭover the dish with plastic wrap and refrigerate until you’re ready to bake. Just combine all the ingredients, minus the cheese, and place them in a greased baking dish. You absolutely can! The beauty of this corn casserole is that it tastes even better when made ahead! I must warn you, though, the texture won’t be the same as a freshly baked or refrigerated casserole. Wrap it in a freezer-safe container and freeze for up to 2 months. To Freeze: Allow the casserole to cool completely. Serve with a piece of fried egg for a hearty breakfast. To Reheat: Rewarm it at 300 degrees Fahrenheit for 10 to 20 minutes.įor individual leftover servings, reheat in the microwave or a skillet until warm all the way through. To Store: Place leftovers in an airtight container and refrigerate for up to 3 to 4 days. It will enhance the flavors of the corn even more. Yup, even if you want your casserole savory, still add a bit of sugar. If you like yours savory, just add a pinch. With this recipe, you can make it either way!įor a sweet casserole, add ¼ cup (or more, depending on your preference) of white sugar into the mixture. Some like their corn casserole sweet, others prefer it savory. ![]() Top with shredded cheese at the final 20 minutes of cooking. Cook on high for 2 to 3 hours or on low for 4. Simply add the combined ingredients into a greased Crockpot. Don’t worry if it’s still jiggly in the center: that’s how it’s supposed to be. This will prevent the top from browning too much. Cover the casserole for the first 20 minutes of baking.Instead of a rectangular dish, bake the casserole in a round dish for extra crisp edges.Not to mention, it’s cheaper than pre-shredded cheese! Sure, it takes a little more effort, but a block of cheese has more flavor and melts better. Sprinkle some cayenne pepper to spice things up.Up the casserole’s flavor by adding bacon, green chilies, jalapenos, green onions, and other cheeses.Just be sure to cut the sour cream in half. Add cream cheese for a hint of tanginess.For a fluffier corn casserole, beat two eggs and a teaspoon of cornstarch into the mixture. ![]() Stir just until the mixture is well-combined. For extra moist and tender corn casserole, stir the cans of corn and sour cream together first before adding the corn muffin mix.Instead of using a boxed corn muffin mix, make your own by combining flour, sugar, cornmeal, baking powder, salt, and oil.Cheddar Cheese - Shred it yourself for maximum flavor.Corn Muffin Mix - You can make your own mixture out of cornmeal and flour, etc., but the boxed mix will make your life so much easier.You can use Greek yogurt instead, for a more guilt-free dish. Sour Cream - It’s responsible for making the casserole oh-so-creamy.Cream-Style Corn - Since cream-style corn contains pureed corn, it gives the casserole that lovely ooey-gooey consistency. ![]()
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