 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is such an great and easy recipe! We make it every Thanksgiving - we usually end up doubling it and putting it in a 13x9 pan, because every one loves it so much! It also goes great with ham. It's only slightly sweet, and REALLY corny - plus it reheats great for leftovers. Ingredients:
8 tablespoons butter or 8 tablespoons margarine, softened |
1 cup sour cream, i use light sour cream |
1 (16 ounce) can corn, drained |
1 (16 ounce) can creamed corn |
1 (9 ounce) box corn muffin mix |
1 cup grated sharp cheddar cheese, optional |
1 egg |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
3. In a large bowl, mix the butter, sour cream, and egg.
4. Stir in the cans of corn and the muffin mix.
5. Pour the mixture into the pan and bake for one hour.
6. If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
7. The mixture will brown only slightly, but it should be set in the middle and slightly puffed.
|
|