This is a recipe that I actually got from my Grandmother and although I don’t make it often it is actually very good. I usually make it on a day when I have either been really busy or we need something good and hearty for dinner.
Corn Bake
Author:
Ingredients
- 1 box corn muffin mix
- 3 eggs
- 1 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
Instructions
- Preheat oven to 350 degrees.
- Pour muffin mix into a large mixing bowl.
- Add eggs and milk. Blend until muffin mix is just moistened.
- Add butter, salt and pepper and mix well.
- Fold in both cans of corn.
- Grease a 2-quart casserole dish.
- Pour corn mixture into casserole.
- Bake uncovered for 45 minutes or until knife comes out clean when inserted in the center of casserole.
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Oh this sounds good. The only problem is I would be the only one to eat it. The rest of my family only like corn on the cob. Crazy people!
That looks delicious. I’d love to try this!
This sounds delicious. Do you eat it as a main dish then, or as a side? I was thinking it might be nice served over chili.
This sounds so delicious, I will have to try this some time. I love cornbread so I’m sure I would love this.
i think this is my new favorite dish. it is great for vegetarians and corn bread lovers. both of which i am. thanks.
This is a fantastic way to use a corn muffin mix – and I love the idea of using both creamed and regular corn with just enough butter to make it taste rich!