Smaller version from his Insta video a few years ago: (serves 4 to 6)
1, 8 oz. boxes Jiffy Corn muffin mix
1 c Fresh or frozen corn kernels (can use more)
1, 15 oz. can creamed corn
1 c sour cream
1 large egg
1 stick of Unsalted butter, melted
1 finely sliced scallion
Directions
Preheat your oven to 350 degrees. Butter a large baking dish.
Melt butter on stove, add fresh/frozen corn. In a mixing bowl whisk together all other ingredients till smooth. Add butter/corn to mixing bowl ingredients. Add salt and black pepper. Pour into the prepared pan and bake.
Uncovered for 50 minutes-1 hour, until golden brown on top and just set in the center. It should have a jiggle.
Patricia's reduced serving recipe from Michael Symon is great but I wouldn't skip the mascarpone! Try 2/3 C sour cream and 1/3 C mascarpone (same ratio as the original, full recipe, but less). It really makes a difference in taste and texture!
I made a version of this using two boxes of cornbread mix and four eggs and it was in my oven for at least 90 minutes! Make sure it’s done before you take it out.
This was just a fabulous tasting dish. Only one thing perplexed me. I put this in a large casserole pan - largest there pretty much is. And it grew and grew right out the sides of the pan. I could not figure it out. I followed all the steps? It was still delicious, and the family got a laugh thought. I'll do this again.
If it's 2 people what's the breakdown plz. We are older and maths not good
Smaller version from his Insta video a few years ago: (serves 4 to 6)
1, 8 oz. boxes Jiffy Corn muffin mix
1 c Fresh or frozen corn kernels (can use more)
1, 15 oz. can creamed corn
1 c sour cream
1 large egg
1 stick of Unsalted butter, melted
1 finely sliced scallion
Directions
Preheat your oven to 350 degrees. Butter a large baking dish.
Melt butter on stove, add fresh/frozen corn. In a mixing bowl whisk together all other ingredients till smooth. Add butter/corn to mixing bowl ingredients. Add salt and black pepper. Pour into the prepared pan and bake.
Uncovered for 50 minutes-1 hour, until golden brown on top and just set in the center. It should have a jiggle.
Let stand for 5 minutes before serving.
Patricia's reduced serving recipe from Michael Symon is great but I wouldn't skip the mascarpone! Try 2/3 C sour cream and 1/3 C mascarpone (same ratio as the original, full recipe, but less). It really makes a difference in taste and texture!
Happy Thanksgiving!
I made a version of this using two boxes of cornbread mix and four eggs and it was in my oven for at least 90 minutes! Make sure it’s done before you take it out.
Awww, the best dishes are from childhood and help us keep loved ones close.
The ultimate comfort food!
I highly recommend trying this. It was a major hit at my family Christmas dinner two years ago.
This was just a fabulous tasting dish. Only one thing perplexed me. I put this in a large casserole pan - largest there pretty much is. And it grew and grew right out the sides of the pan. I could not figure it out. I followed all the steps? It was still delicious, and the family got a laugh thought. I'll do this again.
That recipe doesn’t match what’s in the video. I had to bake it for over 2 hrs
Wow. Fantastic!
Yummmm
Yummy.
This is a larger quantity than you made in your video, and you casserole dish was full. What size should we use?
I think I use a 9x13 and a 8x8 when I make this.
Sounds good! 👍