How to cook canned american sweet corn?
This dish is a real hit at family dinners and church carry-ins. The taste is just delicious. Recipe * 1 15-ounce can well-drained whole kernel corn * 1 15-ounce can cream-style corn * 1 box Jiffy corn muffin mix * 1/2 cup sugar * 2 eggs, well beaten * 1 stick margarine, melted * 1 cup sour cream Preheat oven to 350 degrees. Mix together all ingredients in a bowl. Pour into a well-greased 9-by-13-inch baking dish. Bake for 45 to 60 minutes, or until center is firm. Tips From Our Test Kitchen: Two large ears of fresh corn are a seasonal substitute for the canned whole kernel corn. This dish is still sweet with 1/4 cup sugar, rather than 1/2 cup. Try serving this casserole as a side dish with fried chicken and fresh tomatoes with basil.
• Add The American Sweet Corn Tin • 1 Tbsp Soy Sauce • Chili And Garlic Sauce • Ground White Pepper • 1 Tsp Butter • 1 Tbsp Cornflour • Salt to Taste Method: • Boil water and add corn tin to it. • Cook till the corns are soft. • Smash some of the corns with a hand blender. • Add corn flour to the boiling soup. • Add the remaining Ingredients: and bring to a boil. • Garnish with fresh ground black pepper.
