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Individual Mexican Hushpuppy Casseroles

on December 3, 2013

*Whew* That’s a mouthful. Originally, this started as a casserole. Then I added the green chili sauce and Pepper Jack cheese to give it a Mexican flare. And, when I decided to bring these to a potluck, I made them into individual servings for convenience. Well, you can see where the lengthy title comes from…

Individual Mexican Hushpuppy Casseroles

corn casseroleIngredients:

  • 2 Eggs, beaten
  • 1/2 can (or 8 oz.) Creamed Corn
  • 8 oz. Sour Cream
  • 1/4 cup Butter, melted
  • 1-15.25 oz. can Whole Kernel Corn
  • 1-1/2 cups Cheese (my favorite mix is Cheddar and Pepper Jack)
  • 1/2 cup Onion, chopped
  • 1-1/2 (8.5 oz.) packages dry Corn Muffin Mix (I use the Jiffy Mixes)
  • 1/2 can (about 4 oz.) Green Chili Salsa

Directions:

  1. Preheat the oven to 350F.
  2. Grease the muffin cups (this batch will make about 18-20 “muffins”).
  3. In a large mixing bowl, combine the eggs, creamed corn, sour cream, melted butter, whole corn, 1/2 of the cheese, and onion. 
  4. Stir in the muffin mix just until it’s moistened.
  5. Fill the muffin cups about 3/4 full.
  6.  Bake 30-40 minutes then take out of the oven (or until a knife, inserted in the center, comes out clean)  and evenly pour the green chili sauce over the tops of the muffins and sprinkle each one with the other 1/2 of the cheese evenly over that.
  7. Bake another 10 minutes or until cheese is bubbly and lightly browned.

*If you make this as a casserole, use a 2-quart dish and bake 60-70 minutes (or until a knife comes out clean).

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3 responses to “Individual Mexican Hushpuppy Casseroles

  1. LFFL says:

    These look good and I love the golden brown color.

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