This is really, really easy & makes a great side dish! I think the only thing I might do differently next time is replace the whole kernel corn with another can of cream corn… but here it is anyways…
Ingredients:
- 1 can whole kernel corn
- 1 can cream-style corn
- 1/2 cup of sour cream
- 1 cup butter (melted)
- 2 eggs (beaten)
- 1 (12 ounce) package of corn muffin mix
Directions:
- Preheat oven to 350 degrees F
- Combine all of the ingredients in a large bowl and mix well.
- Pour into a 9×13 inch pan
- Bake for 35-45 minutes.
In the mixing bowl
The finished product!
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I love this dish. I had it for the first time last summer and was surprised at the simplicity, but wow does it pack a flavor punch! Nice:)
My best friend growing up, her mom would make this all the time… so far this recipe is the closest I’ve gotten to duplicating hers. Even though it isn’t quite as good as hers was, I still like it 😉