anniequi wrote:This is an easy, but popular recipe, especially for a "covered dish". Serve warm, but cool is just as good.
The recipe calls for JIFFY Corn Muffin Mix, but it may be found only in the U.S. In that case, wheat flour and fine polenta may be substituted.
I tried to locate the correct equivalents to help, but excuse me if I erred!
BAKED CORN CASSEROLE
1 cup (225ml) butter
17 ounces (482grams) drained whole corn
17 ounces (482grams) cream style corn
2 cups (450ml) sour cream
2 8.5 ounce boxes Jiffy corn muffin mix (480grams fine polenta & wheat flour)
salt & pepper, to taste
2 cups (450ml) shredded Swiss, Gruyere or Emmentaler cheese
Optional: chopped green chiles; french fried onions - to taste
Mix all together and bake at 350*F (176.6*C) for 30-35 minutes in glass/ceramic baking dish.
beckyezra wrote:chocolate cake (very light) too dangerous !!!
i love this cake ! it takes 5 minutes to make, ...and 5 minutes to finish it as well...
dark and light chocolate cake
1.5 cup flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup oil (not olive oil)
1 cup warm water
1 teaspoon vanilla extract
1.5 broken chocolate or chocolate chip
1 cup dabble cream
mix all in a mixer, you can do it with electric mixer or by hand.
poor to oiled baking form, bake 180 deg. (dont know f,sorry) for 35 minutes
when it is baked, there are a lot of craks on the top of the cake, try to see if it is cooked with wooden stick.
let cool, enjoy it with little vanilla pudding or just the cake
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