Sour cream adds a new dimension to this tasty corn casserole. - Recipe submitted by Rachel Judt from Fort Wayne, Indiana.
1 (15-ounce) can creamed corn
1 (15.25-ounce) corn, undrained
1 (8.5-ounce) package corn muffin mix
1 large egg
2/3 cup vegetable oil
1 (16-ounce) container sour cream - divided use
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan.
- Mix creamed corn, corn (including liquid), corn meal, egg and oil. Stir until moist. Mix in half of the sour cream. Stir until smooth (with corn chunks). Pour into prepared pan.
- Bake for 35 to 45 minutes, or until casserole is set and begins to brown. Remove from oven and allow casserole to sit for around 10 minutes before serving. Serve with a dollop of sour cream on top.
Makes 12 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.