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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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so after looking thru all the recipes for corn casserol and not seeing the version I have, thought I would share. found this in a TOH cookbook. Made it for my SIL baby shower and a Halo party and parents anniversary, I never have any left over.the original recipe called for 4 oz of sour cream, and the 4 oz to serve with it. we forgot and added the whole 8oz, but thought it tasted great so thats this recipe : ) Ingredients:
1 (15 ounce) can creamed corn |
1 (15 1/4 ounce) can corn, undrained |
18 1/2 ounces corn muffin mix |
1 large egg |
2/3 cup oil |
8 ounces sour cream |
Directions:
1. preheat oven to 350, grease 13x9 baking dish.
2. mix creamed corn, corn with the liquid, corn meal, egg, and oil. stir til moist mix in sour cream,.
3. pour in pan bake 1hr or til set and begins to brown.
4. remove from oven allow to sit ten minute.
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