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Ingredients
- 2 cups corn kernels, fresh or frozen
- 1 can (14.75 oz) creamed corn
- 1 container (8 oz) French onion sour cream dip
- 1 egg, lightly beaten
- 1 box (8.5 oz) corn muffin mix
- 1/4 cup (1/2 stick) butter, melted
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
Preparation
Step 1
Heat oven to 350 degrees. Coat a deep 8-cup casserole dish with cooking oil.
Mix all ingredients together.
Pour into casserole dish and bake for 90 minutes or until set and lighly golden.
OPTIONAL: Fold in 1 jar (4 oz) sliced sweet red pimientos, drained and chopped.