Prep 10 mins
Cook 1 hr
This is such an great and easy recipe! We make it every Thanksgiving - we usually end up doubling it and putting it in a 13x9 pan, because every one loves it so much! It also goes great with ham. It's only slightly sweet, and REALLY corny - plus it reheats great for leftovers.
- 8 tablespoons butter or 8 tablespoons margarine, softened
- 1 cup sour cream, i use light sour cream
- 1 (16 ounce) can corn, drained
- 1 (16 ounce) can creamed corn
- 1 (9 ounce) box corn muffin mix
- 1 cup grated sharp cheddar cheese, optional
- 1 egg
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 8x8 pan or a 2-quart casserole with non-stick spray.
- In a large bowl, mix the butter, sour cream, and egg.
- Stir in the cans of corn and the muffin mix.
- Pour the mixture into the pan and bake for one hour.
- If you want to use the cheese- we don't use it- add it after 45 minutes cooking time and stir it in well.
- The mixture will brown only slightly, but it should be set in the middle and slightly puffed.
I melt the butter and make a double recipe into corn muffins. You have to reduce the baking time to about 35 min, and keep a close eye on the progress.
WOW! I brought this in to work for a potluck and eveyone loved it. I chose not to use the cheese and it turned out perfect. This recipe is definetely a keeper. Thank you for sharing.
I forgot to review this! I made this for Christmas dinner. It's so simple to throw together! I did use cheese and I added it to the mix instead of adding it after 45 minutes. I also added some additional cheese to the top close to the end of the baking time. I'll make this again for sure! Thank you for posting this recipe!