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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is great served with barbecue chicken and coleslaw. Ingredients:
1/2 cup butter, melted |
1 (8 ounce) container sour cream |
2 eggs |
1 (14 3/4 ounce) can cream-style sweet corn |
1 (11 ounce) can white shoepeg corn |
1 (11 ounce) can mexicorn |
1 (8 1/2 ounce) package corn muffin mix |
Directions:
1. Heat oven to 375. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray.
2. In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream corn, shoe peg corn, Mexicorn and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
3. Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares and serve.
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