Monday, July 1, 2013

Got creamed corn lurking in the pantry?

This recipe looks good:


Shara said...

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 Casserole
1 stick of butter or margarine
1 (15 oz) can cream style corn
1 (15 oz) can corn, drained
1 box Jiffy corn muffin mix
2 eggs, beaten
1 (8 oz) cup sour cream
1 cup grated sharp cheddar cheese

Preheat 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.

Shara said...

This is another one that is really good.

Corn Pudding
1 1lb can of cream style corn
1/2 cup sugar (I reduce to 1/4 cup)
3 Tbsp self rising flour
1 tsp salt
3 Tbsp butter, melted
2 eggs beaten
1 1/2 cups milk

Mix all ingredients and pour into greased 6 x 10 glass baking dish. Bake 1 hour at 350F