Recipe by DEME
"This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals and there is never any left! This is a very easy recipe to prepare."
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1 (15.25 ounce) can
whole kernel corn, drained
1 (14.75 ounce) can
1 (8 ounce) container
1 (8.5 ounce) package
dry corn muffin mix
My husband loves corn no matter how it's prepared. I've made this a number of times but always add 2 Tbsp. of sugar, light sour cream and only one egg. After it's baked you can sprinkled it with a cup of shredded cheddar cheese and bake for a few more minutes until the cheese is melted.
This dish was very bland and sweet. If I made this again I would add onions and cheese for flavor.
Same recipe as "baked corn" from this site but it takes into account the different size box of corn muffin mix. We love it and have received sooo many requests for the recipe- we ALWAYS use 1/2 the butter and lite sour cream. When you double the recipe cook for about 50-60 minutes. DO NOT use a foil pan. it will take so long to cook.
This is such a delicious and easy recipe to prepare! I followed some suggestions of others and only used 1/2 cup margarine and light sour cream. I found that keeping it in the oven for at least 45-50 minutes worked out well, with the top just beginning to brown. I will definitely be making this again soon.
This recipe was really great! I to thought that there was to much butter. I will decrease to 1/2 cup next time. We all loved this. Great taste. This is definitley a keeper.
I made this twice. The 2nd time I decreased the butter to 1/2 cup and added 1 cup shredded cheddar cheese and it was teriffic.
Very good recipe. My famil loved it, they ate it all...there were no leftovers. Even my 3-yr old son ate it, he calls it corn cake. I added shredded cheese & green onions to give it a little added flavor. Will use again.
Thank You! This was a very big hit at Thanksgiving! I wasn't expecting it to turn out like corn bread. When I pulled it out of the oven I was a little shocked. However, as soon as I dished it out and saw how moist it was inside I was delighted. The perfected combination, having it all be like a caserole would have been too gooey. The cold leftovers were really scrumptious too!! As this was my first Thanksgiving I made all my mothers recipes, this added a personal touch and was very well received. I'd eat it every day if it wasn't so high in fat. Thank you! Thank you! Thank You!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Corn I
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 221
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