| ||||||||||||||||||||||||
Alaskan Corn Casserole Home : Easy-Meals : Alaskan Corn Casserole
Alaskan Corn Casserole
EZ Southern Cooking
Helpful Tips:
Start your yeast before adding to the rest of the ingredients is a good way to test if you yeast is alive or viable. Sprinkle yeast into one-quarter cup of lukewarm water and 1 tablespoon of flour and a teaspoon of sugar, stir and let allow to rest for 5 minutes. Yeast mixture should be bubbly and foamy if the yeast mixture does not start to bubble within five to ten minutes; your yeast is dead or enervated. Throw away and start over with fresh yeast.
The Details:
Random Photo, No Image Available for this recipe.
Ingredients
1 large onion, minced
1 large can of white meat chicken
1 4-ounce can Old El Paso Green Chilies
1/4 pound butter
2 eggs, beaten
1 can cream-style corn
1 can whole kernel corn, with liquid
1 box Jiffy Corn Muff In Mix
1/2 teaspoon salt
1/2 pint sour cream
Sharp Cheddar cheese, grated
Directions
Preheat oven to 400F. Sauté onion and green chilies in butter until soft. Add chicken heat thoroughly. In separate large mixing bowl, combine eggs with cream-style and whole kernel corn. Add to this mixture Jiffy Corn Muffin mix and salt. Using 9 x 13" pan greased with nonstick spray pour in the mixture of eggs, corn, muffin mix and salt.
Spoon on top of this the sautéed onions, chicken and green chilies.
Place dollops of sour cream evenly on top, and cover all with grated, sharp Cheddar cheese. Bake 30 to 40 minutes at 400F. Cut in squares to serve.
(Added: 15-Apr-2008)
Helpful Tips:
Most commonly, water or milk (whole, skimmed, evaporated or nonfat dry) is used for baking breads. Water makes the crust crisp, while milk produces a soft crust and a creamy-white crumb. The liquid must be at the correct temperature; if it is too hot, it will kill the yeast; if it is too cold, the dough will take longer to rise.
!
