Angry Black Bitch’s Corn Casserole Yumminess
(republished with permission of a Bitch.)
Pre-heat oven to 350 degrees.
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 2 eggs, beaten
- 1 box Jiffy Corn Muffin mix
- 1 stick butter, melted (or 1/2 c. oil)
- 1 c. sour cream
- 1/4 – 1/2 tsp. garlic powder (opt.)
- Shredded cheese (opt.)
Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9″x13″ baking dish for 30 to 45 minutes or until fully cooked in center.
Notes from Brian: I add shredded cheese to the batter as well as top it with cheese because I’m all about the cheese. I and many of my friends have sometimes added diced green chili peppers to the batter to give it a Southwest touch.
Mike’s Mom’s Broccoli Soup
- 2 10oz bags of frozen broccoli
- 2 big brown onions
- 4 cups of water
- 4 chicken bouillon cubes
- 1/2 teaspoon of salt
- 1/2 pound butter (or 3/4 cups)
- 8 tablespoons flour
- 4 cups of milk
- 2 packages of cream cheese
Put the broccoli, onions, water, bouillon cubes and salt into the soup pan. Cook until tender. Do not drain.
Meanwhile, melt the butter and gradually stir in the flour. Add the milk. Melt in the cream cheese. Stir constantly (the bottom will burn easily). When the cream mixture is smooth add it to the veggie mixture. Cook until hot.