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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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So yummy and so easy. This is similar to sweet corn cake but cheaper. I bring this often to cook-outs in the summer, a big hit. (Note: frozen whole-kernel corn can be substituted for the canned.) Ingredients:
1 (8 1/2 ounce) package corn muffin mix |
1 (15 3/4 ounce) can whole kernel corn, drained |
1 (14 3/4 ounce) can cream-style corn |
1 cup sour cream |
1/4 cup butter, softened |
1 egg |
Directions:
1. Preheat oven to 350°F.
2. Coat a 2-quart casserole dish with non-stick cooking spray.
3. In a large bowl, combine all the ingredients; mix well.
4. Pour into the casserole dish.
5. Cover and bake for 30 minutes.
6. Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
7. Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
8. Thaw, then cook per the listed directions.
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