Ingredients
1 can whole kernal corn, drained
1 can creamed corn
1 box Jiffy Corn Muffin Mix
1 stick butter, melted
2 eggs
1 cup sour cream
3 Tbs sugar (optional)
Directions
- Spray baking pan or bowl with non-stick cooking spray
- Melt buter
- Add whole kernal corn, creamed corn, sour cream, corn muffin mix and (optional) sugar
- Beat 2 eggs and add to corn mixture
- Mix thoroughly.
- Bake at 350 degrees for 1 hour or until set.
Optional:
You can use fiesta corn for color.
Submitted by Julie
I made this for Christmas dinner at my parents and it was a HUGE hit. It really does taste like the corn cakes at Don Pablos and Cheesecake Factory. The only thing that I did differently was added a little bit less of the whole corn. I am so excited about this recipe!
ReplyDeleteThis has been a big hit the 3 times I've made it recently (my 1 year old practically lived on it for days). My only caution is to watch for the depth of the dish you use because I made it in a deeper casserole dish once and it took more than 2 hours to cook through. Shallower is probably a little better unless you have that much time to wait for it!
ReplyDeleteSound good. I have to try this recipe!
ReplyDeletecorn (kernal and creamed) comes in different sized cans. Which size should be used here?
ReplyDeleteI use a 15(ish) oz can of creamed corn. The one in my pantry right now says 15.25oz, but it doesn't have to be exact.
ReplyDeleteI add brown sugar to the mix and sprinkle more on top before I put it into the oven. hmmmmm
ReplyDeleteOMG had this at my Sister-in-laws home for a 4th of July Party. Her sister made it. It was the best thing since sliced bread!!!
ReplyDelete