update corn casserole recipe

site/_includes/-header.njk

@@ -7,7 +7,7 @@
       <a href="{{ "/recipes" | url }}">/recipes</a>
       <a href="{{ "/music" | url }}">/music</a>
     </div>
-    <aside>
+    <div class="nav-languages">
       <label class="nav-language-button" data-font="english">English<input type="radio" name="language" value="english"/></label>
       <label class="nav-language-button" data-font="aurebesh">Aurebesh<input type="radio" name="language" value="aurebesh"/></label>
       <script type="text/javascript">
@@ -24,7 +24,7 @@
           })
         })
       </script>
-    </aside>
+    </div>
   </nav>
   <h1>{{ tag | capitalize if tag else title }}</h1>
   <div class="header-meta">

site/recipes/corn-casserole.md

@@ -5,19 +5,18 @@ description: An easy sweet cornbread casserole with a vegan variation
 
 ## Ingredients
 
-- 2 cans of corn, drained
-- 2 cans of creamed corn
-- 2 cups sour cream
-- 2 stick melted butter (1 cup)
-- 16 oz cornbread mix
+- 1 stick melted butter 1/2 cup
+- 1 box of Jiffy Corn Muffin mix
+- 1 cup sour cream
+- 1 can of creamed corn
+- 1 can of corn drained
 
 ## Instructions
 
 1. Preheat the oven to 350 degrees.
-1. In a bowl, mix all of the ingredients together, adding the corn last.
-1. Pour into an 9"x13" baking pan.
-1. Cook uncovered for 45-50 minutes or until lightly browned.
+2. In a bowl, mix all of the ingredients together in order, then pour into a greased 8"x8" baking pan.
+3. Cook uncovered for 45-50 minutes or until lightly browned.
 
 ## Notes
 
-Vegan substitutions: almond milk instead of sour cream, vegetable butter or neutral oil instead of butter. Made this way, the result will be less bready but still excellent. Extend cooking time slightly.
+Vegan substitutions: almond milk instead of sour cream, vegetable butter or neutral oil instead of butter. Made this way, the result will be less bready but still excellent. Increase cooking time slightly.