If it says Libby Libby Libby on the label label label , then you can rest assured that it's richer in NATURAL corn cream!"
You may think today's recipe is the epitome of laziness on my part, but after all, I did have to gash the hot dogs, and stuff them with triangles of American cheese, which I had to make myself because it's only sold in squares. Plus a new issue of Vanity Fair just came so I've been so very busy.
If you're tempted to try it on your own, here's how to do it:
In baking dish, stir 2 tbsp. prepared mustard into 2 #303 cans Libby's Cream Style Corn. Add 8 wieners, gashed and stuffed with sharp cheese. Dot corn with butter and bake in mod. oven 20 min.
I actually thought this would go worse than it did, since Dr. Husband was really hungry and I assured him I would make a healthy nutritious lunch for him...
Our Rating: Three Screaming Husbands!
(all
dishes are rated from one to five Screaming Husbands. One Screaming
Husband equals a happy home where all problems are solved during
cocktail hour. Five Screaming Husbands signals the beginning of divorce
proceedings.)
http://hip2save.com/2014/01/24/mini-corn-dog-muffins-recipe/
ReplyDeleteApparently the mini corn dog muffins idea is "a thing" and I totally think you should try it! Maybe it will be good!
Did you ever find a cornbread casserole recipe? Here's mine:
ReplyDeleteJIFFY CORN CASSEROLE
1 can whole kernel corn, drained
1 can cream style yellow corn
2 Tbsp minced onion
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
½ cup oil, or 1 stick of melted butter
Salt and pepper
Mix all together and pour into large, greased casserole dish. Bake at 350°F for 50 to 60 minutes.
YUM!