Take a perfectly healthy food and make it less healty- but yummier! This has become a Thanksgiving Day regular. I made it for my Costa Rican friends and they packed the corn bread mix in their suitcases to take home with them so they could make it for their families when they returned home.
Ingredients:
1/2 cup butter, softened
1 cup sour cream
1 egg
1 can (16 ounce) whole kernel corn, drained
1 can (16 ounce) cream style corn, undrained
1 package (9 ounce) corn muffin mix
1 cup grated cheddar cheese
Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, mix together butter, sour cream and egg.
3. Stir in cans of corn and corn muffin mix.
4. Spoon mixture into a buttered (or "Pammed") 2-quart casserole dish
5. Bake for 45 minutes.
6. Add cheese and stir into the top of the casserole.
7. Bake an additional 15 minutes or until dish is slightly puffed.
Ingredients:
1/2 cup butter, softened
1 cup sour cream
1 egg
1 can (16 ounce) whole kernel corn, drained
1 can (16 ounce) cream style corn, undrained
1 package (9 ounce) corn muffin mix
1 cup grated cheddar cheese
Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, mix together butter, sour cream and egg.
3. Stir in cans of corn and corn muffin mix.
4. Spoon mixture into a buttered (or "Pammed") 2-quart casserole dish
5. Bake for 45 minutes.
6. Add cheese and stir into the top of the casserole.
7. Bake an additional 15 minutes or until dish is slightly puffed.
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