(always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)
½ cup butter
2 eggs
1 (16 oz.) whole kernel corn, drained
1 cup sour cream
1 (16 oz.) can creamed corn
1 (9 oz.) box corn muffin mix (I use Jiffy)
-
- Melt the butter
- Beat the eggs
- Drain the whole kernel corn
- Combine the above with the sour cream and the creamed corn
- Add the corn muffin mix, stir to combine
- Pour mixture into a greased 9” x 12” x1 ½ ” baking dish
- Bake at 375 degrees for 35-40 minutes or until lightly browned
Notes:
- tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
- Great vegetable side dish for any meat or fish entree.
If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information
