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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a recipe that I got from my Grandmother, I do not know where she got it. Ingredients:
1 cup butter, room temperature |
1 cup sour cream |
1 egg |
1 (15 ounce) can whole kernel corn |
1 (15 ounce) can cream-style corn |
1 (1 1/4 ounce) package onion soup mix |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (8 1/2 ounce) box jiffy cornbread mix |
Directions:
1. Preheat oven to 350 degrees.
2. Combine butter and sour cream; mix with mixer until creamy.
3. Add egg and beat well.
4. Add drained whole kernal corn, and cream style corn and mix well.
5. Add onion soup mix, mushroon soup and cornbread mix, mix well to combine.
6. Pour into a greased 9x13 baking dish.
7. Bake for 1 hour.
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