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This is great easy sweet corn casserole and I also add green chile to ...
This sweet corn-studded casserole is a great side to serve with practically any Mexican-inspired main dish.
PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.PLACE flour, butter and vegetable shortening in food processor; cover. Process until creamy. Add corn and water; process until corn is coarsely chopped. Combine sugar, corn meal, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.BAKE for 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.
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This is great easy sweet corn casserole and I also add green chile to it for a little kick and cheese on top..
my kids love this one.thay would eat it every day if i would let them.thank you.
This was just wonderful and so easy. I omitted the sugar as we do not like sweet corn bread either, but I topped it with cheddar cheese. I will fix again for sure..
* Disclaimer: Nutrition information is based on the ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients or garnishes. Nutritional values represented are composite averages and may vary according to freshness, variety or differences in preparation. Altering cooking methods or substituting any ingredients may change the posted nutrition information significantly.
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