- 10
4/5
(1 Votes)
Ingredients
- Vegetable oil, solid vegetable shortening, or vegetable cooking spray, for
- greasing the baking pan
- 2 cans (16 ounces) corn kernels, drained
- 1 can (16 ounces) creamed corn, undrained
- 1 box (8 1/2 ounces) corn muffin mix
- 1 large egg, beaten
- 1 cup sour cream
- 8 tablespoons (1 stick) butter, melted
- 1/4 cup sugar
- Kosher (coarse) salt and freshly ground black pepper to taste
Preparation
Step 1
Preheat the oven to 350*F. Grease a 2 1/2-quart baking pan.
Combine the corn, creamed corn, and all the remaining ingredients in a large bowl and mix thoroughly. Transfer the mixture to the prepared baking pan and bake until set, about 50 minutes. Serve hot.
Variation: add 2 tablespoons minced onion and 2 tablespoons minced green bell pepper or jalapeno pepper.
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