Baked Corn II
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"This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe."
Original recipe yield: 10 servings.
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INGREDIENTS:
- 1 (15.25 ounce) can whole kernel corn, undrained
- 1 (14.75 ounce) can cream-style corn
- 1 (8 ounce) container sour cream
- 1 egg, beaten
- 1 (8.5 ounce) package dry corn muffin mix
- 1/2 cup butter
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DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the whole kernel corn, creamed corn, sour cream and egg.
- Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
- Bake for 40 to 60 minutes or until the top is medium to dark brown.
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