Recipe by Richard-NYC
This bakes up into a rich corn bread!
Top Review by TiaGem
There are many variations of this recipe. My Mom shared this with me when we made it for Thanksgiving 2 years ago. It became a keeper for our Holiday celebration! Our original recipe called for 1/2 c. butter and 1 egg. I have used 1/4 c. butter and low-fat or fat-free sour cream w/ just as much success (if you are watching fat intake). You can add anything to this as well, such as cooked, crumbled bacon, diced onions or green peppers to make it savory, or some honey to add some more sweetness. We always make it plain. It is really good with some cranberry sauce on the side.
- 425.24 g can kernel corn
- 368.54 g can cream-style corn
- 78.07 ml butter, melted
- 2 eggs, beaten
- 226.79 g container sour cream
- 1 package Jiffy corn muffin mix