I used to scrapbook with a group of ladies that I met on meetup.com. One of the ladies made this creamed corn casserole for us to munch on while scrapbooking and I fell in love with it. I like to make it as a side dish if I'm having a salad for dinner. This particular recipe didn't call for eggs...but I have made another variation that called for 2 eggs.
INGREDIENTS:
* 1 (8 ounce) container sour cream
* 1/2 cup unsalted butter, softened
* 1 (15 ounce) can creamed corn
* 1 (15 ounce) can whole kernel corn (draine
* 1 (8.5 ounce) package corn bread mix
DIRECTIONS:
1. Preheat oven to 350 degrees F .
2. In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix.
3. Pour into a 1 quart casserole dish and bake for 40 minutes.
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