- 1 (15.25 ounce) can whole kernel corn (such as Del Monte®, drained
- 1 (15 ounce) can cream-style corn (such as Del Monte®)
- 1 (7.5 ounce) package corn bread mix (such as Jiffy®)
- 1/4 cup margarine, melted
- 1 (8 ounce) container sour cream
- Preheat oven to 350 degrees F (175 degrees C).
- Stir whole kernel corn, cream-style corn, and corn bread mix together in a large bowl. Pour melted margarine into the bowl; mix. Fold sour cream into the corn mixture until smooth. Pour into an 8-inch square baking dish.
- Bake in the preheated oven until the edges have browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool in the pans for 5 minutes before serving.
05/07/2018
recipepes.com
Egg-Free Sweet Corn Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
