 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A wonderful but very easy dish for guests or special occasions. Adapted from a recipe published in Penzey's One magazine and submitted by Scott Koser. Has a moist and light consistency. Ingredients:
16 oz. canned creamed corn |
8 oz canned nibblets corn, undrained |
2 eggs, beaten |
1 cup sour cream |
1/2 cup melted butter |
1/8 cup sugar |
1/2 cup flour |
1/4 cup cornmeal |
1 tsp. baking powder |
Directions:
1. Preheat oven to 375 degrees.
2. Combine all ingredients.
3. Pour into a greased 9 square baking dish.
4. Baked 40 minutes or until center no longer jiggles when shaken.
5. Allow to cool slightly before cutting into one-serving squares..
6. Note: I do not recommend changing the amount of any ingredient, especially the corn, because it may change the nice moist and light consistency. The original recipe used twice as much sugar, plus sugar sprinkled on top. It tasted more like a dessert than a side dish (I also tried to make it using no sugar, but the results were disappointing.)
|
|