Thursday, November 20, 2008
Tee shared this recipe in 2006 and I've made it many many times since. This time I doubled the recipe and made it in a large rectangle glass baking dish. I also only had half the sour cream it needed so I put in a little cream cheese(you can see it in the picture)...I don't think it was actually needed but I loved it. I also drained the whole kernel corn this time so it's a very versatile recipe where you just do what you want!
1 can whole kernel corn, undrained
1 can cream style corn
1 (8oz) sour cream
1 pkg dry corn muffin mix
1/4 cup butter
Preheat oven to 350
Mix together the whole kernel corn, creamed corn, sour cream, and egg.
Add corn bread mix and butter. Mix all together and pour into 2 quart baking dish.
Bake for 1 hour or until top is golden brown.