Blog on saving money and living on a budget in CT.
This is my favorite corn casserole recipe. I normally make homemade cornbread, but corn muffin mix is a nice touch for the pantry especially when on sale. Corn Casserole1 stick of butter or margarine1 (15 oz) can cream style corn1 (15 oz) can corn, drained1 box Jiffy corn muffin mix2 eggs, beaten1 (8 oz) cup sour cream1 cup grated sharp cheddar cheesePreheat oven to 350F Melt margarine in a 9 x 13 pan. Pour melted margarine into a large bowl. Fold in corn, cornbread mix, and eggs with a fork. Spoon sour cream over mixture and fold in. Pour mixture into pan and top with cheese. Bake at 350F for 30 minutes or until firm.
This is another one that is really good.Corn Pudding1 1lb can of cream style corn1/2 cup sugar (I reduce to 1/4 cup)3 Tbsp self rising flour1 tsp salt3 Tbsp butter, melted2 eggs beaten1 1/2 cups milkMix all ingredients and pour into greased 6 x 10 glass baking dish. Bake 1 hour at 350F
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