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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I served this with goulash and it was perfect. Ingredients:
1/2 cup butter, softened |
1 cup sour cream |
1 egg |
1 (16 ounce) can whole kernel corn, drained |
1 (16 ounce) can cream-style corn |
1 (9 ounce) package corn muffin mix |
Directions:
1. Preheat oven to 375 degrees.
2. Mix butter, sour cream and egg.
3. Stir in both corns.
4. Blend in dry muffin mix and spoon into a well-greased casserole dish.
5. Bake for one hour until puffed up, golden brown and crispy on top.
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