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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is a super simple crowd pleaser that I got from an old aquaintance. Where she got it? I have no idea but I guess that doesn't really matter. What matters is that it tastes good and is easy to make. It's also versatile, in that it can be served warm (as a side at Thanksgiving) or cold (at a BBQ or pot-luck). Ingredients:
1/2 cup butter (softened) |
1 egg |
8 ounces sour cream |
8 1/2 ounces jiffy corn muffin mix |
15 1/4 ounces whole kernel corn, drained of liquid (1 can) |
14 3/4 ounces creamed corn (1 can) |
3 tablespoons sugar (or sugar substitute) |
Directions:
1. Mix all the ingredients together well.
2. Pour mixture into a lightly greased 13x9 pan and bake in a 400° oven for 30-35 minutes. The casserole may come out a little jiggly ; that’s okay, it will stiffen as cools. If you want to serve it warm, let it settle for about 15 minutes before serving.
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