Baked Corn

Submitted by Hugh from CO

"This concoction of canned corn and corn muffin mix is reminiscent of spoonbread. 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."

Ingredients:
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 cup melted butter
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
3. Bake for 35 to 45 minutes.

Groups:
Bread, Thanksgiving, Side Dish

Preparation Time:
5 mins.

Cooking Time:
35-45 mins.

Servings:
10-12