| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Butter; melted |
| 2 | Eggs; beaten | |
| 1 | cn | (16-oz) whole kernal corn; drained |
| 1 | cn | (16-oz) creamstyle corn |
| 1 | c | Sour cream |
| 1 | Box (9-oz) corn muffin mix |
INSTRUCTIONS
submitted by: [email protected] This moist and very tasty. I made it again this evening after not having it for a long time and the house smells devine! Melt butter and beat eggs. Drain the whole kernal corn. Combine all engredients together adding the muffin mix last. Pour into greased 7 x 11 inch baking dish. Bake at 375 degrees (or 190) for 35-40 minutes or until lightly browned. Serves 10. Can prepare ahead. Keeps well. DAVE <[email protected]> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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