Ingredients:
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 (8.5 ounce) package dry cornbread mix
1 cup sour cream
½ cup butter, melted
2 eggs, beaten
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined. Spoon mixture into the prepared dish.
Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.
The ingredients can be doubled and baked in a 9x13-inch baking dish in almost the same amount of cooking time.
** I've been going to the Live Oak Library Recipe Exchange for MANY years. They discontinued the exchange for 2 years due to covid.
Live Oak is about 35 minutes from the house. Just hope this stays warm! IT DID!
The girls from the recipe exchange! There were more but were camera shy.
When I saw your FB post yesterday and saw the recipe you took, I was hoping you would post it on here, otherwise I would have asked you for it. This is another one I will love.
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