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Southern Star Corn Bake
Hey there folks, I'm so excited to spill the beans about this wonderful dish. This amazing Corn Bake is the kind of food that brings smiles all around. You only need Jiffy mix plus five more things but everyone will think you slaved away forever. What I adore is the flexibility - pop it in your regular oven or toss it in the Crock Pot depending on your schedule. It works beautifully for fancy holiday feasts or just regular family dinners.
The Foolproof Wonder
This bake is straight-up comfort food heaven. It's got that dreamy smooth cheesy feel that wins hearts and it's basically impossible to botch. I really like that I can fix it beforehand when guests come over and it matches almost any main dish. The flavors just keep getting richer whether you choose the oven or slow cooker route.
Your Shopping List
- The Smooth Foundation: Grab a tin of creamed corn for that incredible richness.
- Bits of Goodness: Get whole kernel sweet corn in a can but don't forget to drain it properly.
- Magic Mix: Pick up Jiffy corn muffin mix - this really makes all the difference.
- Tangy Goodness: Sour cream adds that wonderful zingy thickness.
- Melty Gold: You know everything gets better when butter joins the party.
- Topping Delight: Grab some cheddar and grate it fresh for that perfect crown.
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Cooking Directions
- Oven Method
- Warm your oven to 350°F, combine all ingredients except cheese in a large bowl, pour into a greased dish and cook for 45 minutes. Sprinkle cheese on top and return for another 10 to 15 minutes until bubbly and golden.
- Crock Pot Approach
- Simply mix everything but the cheese in your greased slow cooker. Let it cook on high around 2 to 3 hours or low for about 4 hours. Throw the cheese on during the final 20 minutes.
- Prepare Beforehand
- You can stir everything together and store in your fridge up to 2 days. Just remember to let it warm up for 30 minutes before cooking. Already cooked it? Just warm at 300°F then bump to 350°F with new cheese on top until perfect.
Tricks For Perfect Results
Always shred cheese yourself since it melts way better than store-bought shredded stuff. Want it a bit more sweet? Just toss in two tablespoons of sugar. Make sure to drain that whole kernel corn completely or you'll end up with sogginess. And keep it uncovered when adding cheese so you get that wonderful golden crust.
Perfect Pairings
This bake goes wonderfully with pretty much anything. It tastes great next to chili or fried chicken for everyday meals or beside fancy holiday meats. Throw in a crisp salad or some green veggies and you've set up an amazing dinner.
Storing Extras
Got some left? It'll stay good in your fridge about 3 to 4 days if you wrap it up well. You can stick it in the freezer for up to three months too, but it tastes way better fresh. When you want to enjoy it again, just warm it up in your oven at 350°F until it's hot throughout.
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Frequently Asked Questions
- → Can I skip making the Jiffy mix first?
- Yes, just take the dry mix right out of the box and add it as-is. No need to prep it beforehand.
- → Is it okay to prep this ahead?
- Totally! Mix everything ahead and refrigerate before baking, or bake and reheat later. Both ways are awesome.
- → Is freezing an option for this bake?
- Yep! Wrap it up tight and freeze for about 3 months. Thaw overnight in the fridge, then reheat in the oven till it's steaming hot.
- → Why drain the whole kernel corn only?
- Leaving the creamed corn as is gives it a nice creamy texture, while draining the other corn keeps it from getting watery.
- → Can I use a slow cooker instead?
- Absolutely! Cook on high for 2-3 hours or low for 4 hours. Stir cheese in during the last 20 minutes.