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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I coordinate a Wednesday night dinner at my church. Many of the dishes that our cooking crews prepare, like these corn-filled bread squares, are family favorites adapted to feed a large group.Kim McLaughlin, South Charleston, West Virginia Ingredients:
2 cans (15-1/4 ounces each) whole kernel corn, undrained |
2 cans (14-3/4 ounces each) cream-style corn |
2 cups (16 ounces) sour cream |
1 cup butter, melted |
2 packages (8-1/2 ounces each) corn bread/muffin mix |
3 eggs |
Directions:
1. In a large bowl, combine all ingredients; beat just until combined. Pour into two greased 13-in. x 9-in. baking dishes.
2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes on wire racks before cutting. Serve warm. Yield: 24 servings.
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