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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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My favorite way to serve corn for the holidays. It makes a festive side dish and is easy to assemble. I first served this on December 31st, 1999. The green chile adds a southwestern flavor, but it tastes great without. Ingredients:
1/4 cup butter |
1 cup sour cream |
1 egg |
1 (16 ounce) can whole kernel corn, drained |
1 (16 ounce) can cream-style corn |
1 (9 ounce) package corn muffin mix |
1 (4 ounce) can green chili peppers (optional) |
1 cup grated cheddar cheese |
Directions:
1. Preheat oven 375 ° F.
2. In a large bowl mix together butter, sour cream, and egg.
3. Stir in cans of corn, green chile and muffin mix.
4. Spoon mixture into a buttered 2 quart casserole dish.
5. Bake for 45 minutes.
6. Add cheese, stir well and bake for an additional 10-15 minutes, (dish will be slightly puffed when done).
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