Thursday, January 27, 2011

Cornbread Casserole- Whoa

So if you have ever been to a mexican restaurant where they serve a little side of a corn mixture you will love this easy side dish. I have been known to go to a Mexican restaurant knowing they serve this on the side and also stalking others plates in case they are not big fans of the little dollop of sweet tasting corn casserole. I found this recipe in my slow cooker recipe book, thought it would be good as a side dish to dinner. It turned out great!

Cornbread Casserole

1 qt (1 14oz can) whole-kernel corn
1qt. (1 14 oz can) creamed corn
1 pkg. corn muffin mix (Jiffy)
1 egg
Tbsp. butter
1/4 tsp. garlic powder
2 TBsp. sugar
1/4 cup milk
1/2 tsp. Salt
1/4 tsp. pepper

1. Combine ingredients in greased slow cooker
2. Cover. Cook on low 3 1/2 - 4 hours stirring once 1/2 way through.

Notes: Someone suggested adding green chilies and salsa to the mix to make it more colorful. I am a more plain Jane cooker, but might go for the chilies next time.

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