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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Easy and so good. My friend Jenny shared this recipe with me, and I have since made it many times. I personally prefer reduced fat sour cream, but her original version calls for the full fat version. This makes a nice sized dish to bring to a gathering, about 10-12 servings. Ingredients:
1 (15 ounce) can creamed corn |
1 (15 ounce) can corn, drained |
1 cup sour cream or 1 cup low-fat sour cream |
1/2 cup unsalted butter, melted (1 stick) |
1 (8 ounce) box jiffy brand corn muffin mix |
2 large eggs, lightly beaten |
Directions:
1. Preheat oven to 375 and have ready a greased 9x13 casserole.
2. Mix both types of corn and sour cream together and pour into the pan.
3. Mix together the melted butter (cooled slightly), the cornbread muffin mix, and the eggs and spread over the corn mixture.
4. Bake, uncovered, for about 30 minutes or until top is baked through.
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