Prep 5 mins
Cook 1 hr
This bakes up into a rich corn bread!
- 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
- Combine all in a large bowl.
- Pour mixture into an 8" x 8" baking dish.
- Bake at 350 for an hour or until golden brown on top.
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.
Absolutely great! So easy and so good that we're putting this recipe in our RV recipe folder so we can cook it while out camping. You can eat it fresh from the oven, cold, or it nukes up just great. Be sure to drain the kernel corn and grease/spray your oven dish. Some diced up red/green peppers would add some really great color.
Great recipe! I did ADD 1/3 Of a cup more of the Muffin Mix because I don't like the gooey texture of most corn casseroles. So this came out perfect. a bit more cake like which i like. T Hank you for posting the recipe!