 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This is a wonderfully simple side-dish that tastes very similar to Chi-Chi's corn cake, which I have been missing so much since our Chi-Chi's closed:( Could also be served for breakfast, with maple syrup drizzled over top...mmm! Ingredients:
1 (14 ounce) can creamed corn |
1 (14 ounce) can whole kernel corn (some liquid drained) |
8 ounces sour cream |
2 tablespoons sugar |
1 (8 ounce) box jiffy corn muffin mix |
4 tablespoons margarine, melted |
1 tablespoon sugar (approximate) |
Directions:
1. In large bowl, combine first four ingredients well.
2. Stir in corn muffin mix.
3. Pour into 9x13-inch pan.
4. Drizzle melted margarine over top and sprinkle with sugar.
5. Bake in preheated 350°F oven for 55-60 minutes.
|
|