5/5
(1 Votes)
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1/2 cup 2% milk
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
Preparation
Step 1
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned
You'll also love
-
Chicken Salad with ShoeString... 4.3/5 (3 Votes) -
Smoked Char Siu Pork Shoulder... 5/5 (1 Votes)
You'll also love
-
Luby's Frosted Lime Congeal 3.7/5 (50 Votes) -
Old Mill Corn Bread, Corn Muffins,... 4.3/5 (4 Votes)