For Easter brunch, I’ll be serving corn casserole, ham, and biscuits with assorted jams & jellies. Below is my recipe for corn casserole and some of my favorite products from Hermann Emporium that I’m using for the ham & biscuits.
CORN CASSEROLE
1 (15.25 oz) can whole kernel corn, with liquid
1 (15.25 oz) can cream-styled corn
1/2 cup butter, melted
1 (8 oz) carton sour cream
1 (4 oz) can diced green chilis, with liquid (hot or mild, according to your preference)
1 pkg. Old School Brand Mexican cornbread mix, (You can use the plain if you like for a milder version. We carry both in our emporium.)
Grated cheddar cheese to top it off
Mix first 6 ingredients together. Pour into a greased 13” x 9” x 2” casserole dish. Top with grated cheese. Bake at 350 for 30 minutes or until golden brown.
Pineapple Bourbon Ham Glaze by Fischer & Wieser is a great way I finish off my Easter ham. Just begin basting on your holiday ham about 15 minutes before you remove it from the oven. I also us it to top off the ham before serving.
Other items I’ll be using from the Emporium are our Old School brand biscuits, and there are so many jams and jellies to choose from! A few of my favorites include Raspberry Peach Champagne Jam, Blood Orange Marmalade, and Wild Maine Blueberry Jam.
Happy cooking!
Jennifer