From the kitchen
Camel Milk Cornbread Casserole
A moist, custardy cornbread casserole using camel milk and creamed corn.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 box (8.5 oz) corn muffin mix
- 1 can (14.75 oz) creamed corn
- 1/3 cup pasteurized camel milk
- 2 large eggs
- 1/3 cup butter, melted and cooled
Method
- Heat oven to 350°F. Grease an 8-inch square baking dish.
- Whisk eggs, milk and melted cooled butter. Stir in creamed corn.
- Fold in the specified corn muffin mix just until combined; do not beat.
- Spread in the dish and bake 40 to 50 minutes until golden, the center is set and a tester has moist crumbs rather than wet batter. Center temperature should be at least 165°F.
- Rest 10 minutes before spooning portions.
Cook with confidence
Before you start
Before you start
Use an 8.5-oz box of corn muffin mix and a 14.75-oz can creamed corn. Mix sizes and formulas differ; an unspecified large box is not interchangeable. This is a soft spoonable casserole.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat covered to 165°F.
Center Doneness
Bake at 350°F for 40 to 45 minutes until the center no longer ripples when the dish is nudged and the top is golden. A toothpick may remain slightly moist because of creamed corn.
Troubleshoot
- Wet center: needs more bake time.
- Dry edges: dish too large or baked too long.
- Dense: batter overmixed.
- Greasy: butter measure excessive or mix already contained added fat.
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