Recipe by DEME
"This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe."
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1 (15.25 ounce) can
whole kernel corn, undrained
1 (14.75 ounce) can
1 (8 ounce) container
1 (8.5 ounce) package
dry corn muffin mix
Delicious! This has become a holiday favorite! I add 1/2 cup sugar to add a bit of sweetness - there are never any leftovers.
I made this recipe as stated. It was too greasy and too wet. Even though I extended the baking time to a good 90 min. it was still too moist. It had a good flavor though. I would make this again with the following changes: definitely drain the whole kernel corn, use only 1/2 cup sour cream, and most of all, use only 1/4 cup butter.
Was very good. I added celery, onions, and green pepper, also allspice,basil and oregano.
This recipe was a hit with my family, everyone really liked it!
Thank goodness they had a copier at the party I took this dish to and I thought to take the recipe. EVERYONE wanted it. I did double the recipe and added jalapeno peppers,YUM! However in a 4-qt casserole it took 1 hr. 45 min. to cook. Should have used a 9 x 14 dish
I thought this was pretty good, but it got "thumbs down" from my husband and kids. Nothing wrong with the recipe, it turned out fine. They just didn't like it.
My family loves this. Also good with can diced jalapinos or chilis mixed in. For the ones that say it turns out to wet or moist. Don't omit anything!! The trick is to bake it for 10 to 15 minutes take it out and stir it. Then return it to the oven and finish baking.
My family loves this type of side dish. I did modify it, as we do not like canned corn. I used 2 10oz bags of frozen corn then doubled the sour cream to replace the cans of whole kernel/creamed corn. I also added 1/2 of small sweet onion diced. Loved it and so did the whole family...a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Corn II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 156
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