Food Friday: Corn Casserole

Since Noel asked for this recipe I thought I'd just post it!  Although it's so not healthy by the time you add the butter and sour cream this really is a yummy alternative to corn bread.  I often add the entire 16oz of sour cream (especially if I don't have anything planned for the other half) and it turns out fine, I also usually make this in my square glass pan,  just make sure the middle is not gooey - if you make those two changes you might need to cook it a few more minutes!

 

CORN CASSEROLE

 
1 can cream corn
1 can whole kernel corn (partly drained)
8 oz sour cream
1 stick margarine - melted
2 eggs
1 box Jiffy Corn muffin mix
 

Mix Together sour cream and margarine.  Butter a 1 1/2 qt casserole dish (or 9 x 13 pan).  Add ingredients - Mix together.  Back at 350.  35-45 minutes.

Current Favorite Recipe

I know, I don't normally share recipes, but this one is good. I got this from the 'Reclaiming the Home' group on ravelry several months ago and every time we make these and they are eaten until gone, the begging for more begins. Let me know if you try them!


Chocolatl Scones

2C flour
3Tb sugar
1Tb baking powder
4Tb (1/4 C) cocoa powder
1 (or 2) tsp ground cinnamon
1C chocolate chips
6Tb chilled butter
1 beaten egg
1/2 C half and half or buttermilk or evaporated milk or sour milk (1Tb white vinegar or lemon juice + 7Tb milk, let stand 5 min)
1Tb more of the above milk
2 tsp cinnamon sugar

Preheat oven to 400F. Mix dry ingredients. Add chocolate chips. Cut in butter until butter pieces are pea sized. Leave a well in the center. Mix milk and egg together. Pour mixture into the well. Stir until moistened. Dump out dough on floured surface. Knead 12-15 times until dough is smooth and pliable. Do not overwork.

Pat dough into a circle 1/2 - 3/4" thick. Cut into 12 wedges. Place wedges 1" apart on baking sheet. Brush the 1Tb milk onto the wedges and then sprinkle with the cinnamon sugar. Bake 12-15 min until golden. Serve plain, with whipped cream, or with ice cream. (Can be microwaved for about 15 seconds if cold to make it warm and moist) Store in a ziploc bag, with the air squeezed out.


They will stay good for a day or two before starting to stale (but I've never had them last longer before being eaten). We've been making fresh whipped cream (heavy cream, a little powdered sugar, a bowl and beaters that have been in the freezer for a few minutes - Yum!) to top them, and I'm thinking some fresh fruit on the side would taste great. I'll have to try that next time....