A great holiday side dish for Thanksgiving, Christmas or Easter!
Ingredients
½ cup butter melted
2 eggs
8.5 oz package Jiffy Corn Muffin Mix
2 cups corn canned or frozen, drained and thawed
1 can creamed corn 15 oz
1 cup sour cream
Directions
Preheat oven to 350°F. Grease a 2 qt casserole dish and set aside.
In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
Spread the batter in the prepared baking dish.
Bake 45-55 minutes or until golden brown.
Optional Additions:
2 tablespoons minced onion, green onion, or Jalapeno.
crumbled bacon or bacon bits
1 cup sharp cheddar cheese
Make Ahead – After baking and cooling, cover with plastic wrap and refrigerate for up to 2 days.
Reheat Before Serving – When you’re ready to serve, let the casserole sit at room temperature for 30-60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.
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