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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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Moist and tender, a little different cornbread. Ingredients:
4 cups frozen cream-style corn |
4 cups frozen whole kernel corn |
1/2 cup margarine, softened |
1 cup sour cream |
1 egg, well beaten |
1 (9 ounce) package corn muffin mix |
Directions:
1. Prepare cream style corn accoring to cooking directions; set aside.
2. Prepare whole kernel corn according to cooking direcitons and drain well; set aside.
3. In large bowl, mix margarine, sour cream and egg.
4. Stir in cream style corn and whole kernel corn.
5. Blend in corn muffin mix.
6. Spoon into well greased 8X8 casserole dish.
7. Bake at 350 degrees for 1 hour or until set.
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