This is another easy, peasy recipe that is simple and delicious. I got this recipe from my soon-to-be-daughter-in-law’s mother, Barb. Barb reads my posts regularly, so I thought it best I give credit where credit is due. Thanks, Barb!
I like to make this recipe when we have company. I made this recently for our family of seven, and they polished it off. Too bad as the leftovers are just as delicious. In the case of a large group (maybe once the vaccine is widely distributed), the recipe does not double well – the middle does not get cooked. However, if you need that much, it’s easy enough to make two batches!
- 1/2 cup butter (softened)
- 1 cup sour cream
- 1 egg
- 1 can whole kernel corn
- 1 can cream style corn
- 1 package corn muffin mix
Preheat oven to 375 degrees.
Mix butter, sour cream, and egg.
Stir in the corns.
Blend in dry muffin mix and spoon into greased casserole dish.
Bake one hour until it is puffed up, golden brown and crispy on top.
Enjoy, and bask in the compliments.