Post by Baking_Bud on Dec 29, 2002 16:09:38 GMT -6
Baked Corn Casserole
1 package (8 1/2 ounces) corn muffin mix
1 can (15 3/4 ounces) whole-kernel corn, drained (or shake up the flavor a bit and use Mexi-Corn)
1 can (14 3/4 ounces) cream-style corn
1 cup sour cream
1/4 cup (1/2 stick) butter, softened
1 egg
*titch of 1/2 & 1/2 to make a good blending of all of the ingredients
*Salt and white pepper to taste
Directions: Preheat the oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine all the ingredients; mix well. Pour into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 more minutes, or until set and the top is golden. Serves 4-6.
1 package (8 1/2 ounces) corn muffin mix
1 can (15 3/4 ounces) whole-kernel corn, drained (or shake up the flavor a bit and use Mexi-Corn)
1 can (14 3/4 ounces) cream-style corn
1 cup sour cream
1/4 cup (1/2 stick) butter, softened
1 egg
*titch of 1/2 & 1/2 to make a good blending of all of the ingredients
*Salt and white pepper to taste
Directions: Preheat the oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine all the ingredients; mix well. Pour into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 more minutes, or until set and the top is golden. Serves 4-6.