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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Marcia Braun of Scott City, Kansas stir together corn bread mix, French onion dip and canned corn to make this super-moist side dish. It went over so well at Thanksgiving one year that it's now served at all our holiday gatherings, she says with a smile. Ingredients:
3 eggs |
1 carton (8 ounces) french onion dip |
1/4 cup butter, softened |
1 package (8-1/2 ounces) corn bread/muffin mix |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-3/4 ounces) cream-style corn |
Directions:
1. In a large bowl, beat the eggs, dip, butter, corn bread mix, salt and pepper until combined. Stir in the corn.
2. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 8-10 servings.
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