(1 votes, average: 3.00 out of 5)
Loading...This is so easy and everyone loves it. I give the recipe away constantly. You can prepare it the day before in a mixing bowl (leave out the Jiffy mix!) and cover it. Before baking the next morning, stir very well and add the Jiffy mix.
Difficulty: Easy
Servings: 6-8
Prep Time: 10 minutes Cook Time: 1 hourIngredients
1 can of whole corn (16oz)
1 can of creamed corn (16oz)
3 large eggs
1 large onion, diced
1 box Jiffy corn mix
1 stick of butter
Pepper
Garlic Powder
Directions
In large bowl, beat eggs, add corn and ALL liquid in cans included and the Jiffy mix. Stir together. In small skillet, melt the butter and saute the onions for about 5 minutes. Sprinkle with pepper and a sprinkle of garlic powder while cooking. Add the butter and onion mixture to the other ingredients in the bowl. Stir well. Pour into a 13X9 baking dish and cover. Bake at 350 for 1 hour.
Categories: Holiday, Potluck, Side Dishes, Vegetables
Submitted by: bonnie on November 22, 2010
Glenn says:
Fixed this to go with the herb roasted pork loin. I prefer frozen corn so I used a package of frozen whole kernel white corn and a pkg of frozen white cream style corn. Since the whole kernel corn was frozen and had no liquid I put in about 1/2 cup of water and 1/2 cup milk extra. It worked out great. My wife just loved it to. I did too. I think next time I might add a little bit of crumbled fried bacon. But then I’m always playing around with recipes.
On December 14, 2010 at 11:43 pm