Every time I say that I am making ‘Gary’s corn casserole’ my sister corrects me and reminds me that it was originally her recipe. Oh well, I had it first at my brothers, so he gets the credit on this one. When we lived in California, we could not have a party without Gary bringing his corn casserole. It was requested and required by all who attended.
My version of “Gary’s Corn Casserole”
1 box Jiffy corn muffin mix
1 egg
1 onion (medium)
1 C nonfat yogurt – French vanilla
1 can whole kernel corn
1 can creamed corn
A splash or two of thai chilli sauce
Mix everything together, pour into a baking dish (8X11 pyrex, or tin, or metal pan).
Bake for 40 Minutes at 350. Take out and let sit for a few minutes before serving HOT.
Gary usually added HOT peppers to give his casserole some bite. You can add chives, hot peppers, really anything that you want. I like the thai chili sauce for just a touch of sweetness and kick at the same time.
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