This recipe is perfect as a side dish for dinner or brunch.
INGREDIENTS:
1 can creamed corn (17 0z)
3/4 can whole kernal corn (11 0z)
1 box corn muffin mix (8.5 oz)
8 oz sour cream
2 eggs (beaten)
1 stick of butter/margerine (melted)
DIRECTIONS:
Melt butter and mix with wet ingredients (corn, sour cream, eggs)
Combine the box of muffin mix with the wet batter, then pour into a greased baking dish
Bake at 350 degrees for 45 minutes
** Dairy does crazy things to the digestive tracks of my family. I often substitute, IMO (non-dairy sour cream) for the regular sour cream that is called for in this recipe. You can't tell the difference.
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