Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 1 : 00 Active Time: 0 : 10
US/Metric: [convert to metric]
Ingredients
- 1 package (8 1/2 oz) corn muffin mix (preferably Jiffy)
- 1/2 to 1 teaspoon sugar*
- 1 can (15 1/4 oz) whole kernel corn**, drained
- 1 can (14 3/4 oz) cream style corn
- 1/2 cup butter or margarine*** (1 stick), melted and cooled
- 1 cup (8 oz) sour cream***
- 3 large eggs, at room temperature, beaten
Preparation
Preheat oven to 350 degrees F. Lightly butter (or spray with nonstick cooking spray) a 2-quart casserole dish or 9- by 9-inch baking pan.
In a large bowl, combine all ingredients and mix until blended. Do not overmix. Pour into prepared casserole dish and bake, uncovered, on center rack of preheated 350 degree F oven for 45 to 50 minutes, or until golden brown on top and a knife inserted in the center comes out clean. Allow to sit 5 minutes before serving.
(If edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3 to 4 inch hole in the center, open the foil, and drape it loosely over the pan.)
Makes 6 to 8 servings.
* Note: Taste the corn meal mix that you use to determine how sweet it is. If using Jiffy or if the mix is sweet, use 1/2 teaspoon sugar, if not, use the full teaspoon to bring out the sweetness of the corn.
** Note: If you prefer, you can replace the canned corn with 1 1/2 cups fresh or frozen thawed whole kernel corn that has been cooked.
*** Note: For a lower-fat version, use low-fat or fat-free sour cream and substitute applesauce for the melted butter.
Variations: Adjust the recipe to suit your families tastes by adding ingredients. Shredded Cheddar cheese, chopped onion, bell pepper or canned diced green chilies are wonderful additions.
