Monday, March 10, 2008

NOTE-I make this from scratch by substituting 1 cup of the combined dry ingredients from my favorite corn bread recipe for the store bought corn bread mix.

1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

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Jenny's Vegcafe said...

I didn't have sour cream so I used cottage cheese and it came out great.
We had it with baked beans and weenies and it was a great combo.

Jenny's Vegcafe said...

Btw, I just linked to you from my blog.