This casserole is a classic family favorite served at potlucks for as long as I can remember. Justin now prefers cheesy corn but I still like the good ole corn casserole. Through the years I started getting lazy and mixing all the ingredients in the same 9x13 dish it would cook in. Let me advise against that! If you mix this well in a separate bowl and pour it in the cooking dish it yields a much better product! This was my contribution to our Thanksgiving meal yesterday, yummy!
Ingredients1 box of cornbread muffin mix
1 can creamed corn
1 can whole kernel corn (drained)
1 egg
1 cup of sour cream,
Directions
Preheat oven to 350. In mixing bowl combine ingredients and stir well. Pour mixture into a baking dish and cook for 45 minutes - 1 hour, or until it gets golden on the top and knife comes out clean.
1 comment:
Mmmm, I call this spoon bread. So yummy! Thanks for sharing as this just made my dinner list for next week.
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