Bake at 375F for 35-40 minutes or until the center is set and it is golden around the edges.Transfer the mixture to a greased 11×7″ or 9×9″ casserole dish.Stir the corn muffin mix until everything is combined.In a large bowl, add the butter, whole corn, cream corn, sour cream, and eggs. (the ingredient amounts are listed in the printable recipe card further below) Simply store in the fridge and then reheat before serving.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |