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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a favorite recipe that my mother-in-law uses for Thanksgiving, Easter, and Christmas. It is so good that I end up going back for seconds and sometimes even thirds! Ingredients:
1/2 cup melted butter |
3 large eggs |
1 (17 ounce) can creamed corn |
1 (16 ounce) can reg. corn, drained |
1 (8 ounce) container prepared onion dip |
1/8 teaspoon pepper |
1 (8 1/2 ounce) box corn muffin mix (i use jiffy corn muffin mix) |
Directions:
1. Heat oven to 325°F Lightly brush a 2 1/2 quart casserole dish with some butter.
2. In a large bowl, beat eggs and then add the two corns.
3. Add the remaining butter, onion dip and pepper.
4. Beat well until blended.
5. Pour the mixture in the greased pan.
6. In another bowl make the corn muffin mix according to the directions and then pour over the corn mixture or you may blend it into the corn mixture, whichever is preferred.
7. Bake for 45 minutes to an hour; until pick comes out clean.
8. You can also leave out the onion dip if you don't have it and add a little minced onion.
9. It doesn't taste as good, but it isn't bad by all means!
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